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Greek Chicken Bowls With Tzatziki – Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus zest of 1 lemon)
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • For the tzatziki: 1 cup plain Greek yogurt (2% or whole milk)
  • 1/2 English cucumber, grated and squeezed dry
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, finely grated
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
  • 1/4 teaspoon kosher salt, more to taste
  • Black pepper, to taste
  • For the bowls: 3 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for serving
  • Olive oil and red wine vinegar (optional drizzle)

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, pepper, and red pepper flakes. Add chicken and toss to coat. Cover and refrigerate at least 30 minutes, up to 8 hours.
  2. Make the tzatziki: Grate the cucumber, then squeeze out excess water with a clean towel. Stir yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Adjust salt and lemon to taste. Chill until serving.
  3. Prep your base and toppings: Cook rice according to package directions. Chop tomatoes, cucumber, onion, and parsley. Pit and slice olives. Crumble feta.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a light film of oil. Cook chicken 4–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice.
  5. Assemble the bowls: Add a scoop of rice to each bowl. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Add a generous dollop of tzatziki.
  6. Finish and serve: Sprinkle with parsley, add a squeeze of lemon, and, if you like, a light drizzle of olive oil and a splash of red wine vinegar. Serve warm with extra tzatziki.