Okay, I have to confess—this recipe takes me right back to that first unforgettable summer I spent in Greece. The smell of sizzling chicken marinated in lemon and herbs, the cool creaminess of tangy tzatziki, and all those colorful veggies piled high in a bowl felt like a little Mediterranean vacation in every bite. It’s simple, vibrant, and so utterly satisfying—like a warm hug from the sunny Greek isles. Plus, it’s one of those dishes I keep coming back to because it’s fresh, quick, and just downright delicious any night of the week. Let me show you how to recreate that magic right at home!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 ½ lbs boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
2 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
1 cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
Fresh parsley or dill for garnish
For the Tzatziki Sauce:
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
Salt and pepper, to taste
How I Make It
Step 1:
Start by making the marinade—combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl. Add the chicken and toss to coat well. Let it marinate for at least 10 minutes; if you have time, 30 minutes is even better to get those bright flavors soaking in.
Step 2:
While the chicken marinates, get your tzatziki ready. Mix the Greek yogurt, grated cucumber (make sure it’s nicely squeezed to avoid watery sauce), minced garlic, lemon juice, fresh dill, salt, and pepper together in a bowl. Pop it in the fridge to let the flavors meld.
Step 3:
Preheat a grill pan or skillet over medium-high heat. Once hot, cook the chicken for about 6-7 minutes per side, depending on thickness, until it’s cooked through and slightly charred on the edges. Internal temp should hit 165°F. Rest the chicken for a few minutes before slicing into juicy strips.
Step 4:
While the chicken cooks, prep your veggies and grains. Arrange your cooked rice or quinoa in bowls, then scatter on the tomatoes, cucumber, red onion, olives, and crumbled feta.
Step 5:
Top each bowl with the sliced chicken and a generous dollop of that cool, creamy tzatziki. Garnish with fresh parsley or dill for a pop of color and herby brightness.
Step 6:
Serve immediately and enjoy the perfect balance of smoky, tangy, creamy, and fresh flavors all mingling together in one bowl. Trust me, this one’s a winner every time.
Variations & Tips
Swap chicken for lamb or beef for a heartier bowl.
Use cauliflower rice for a low-carb option.
Add roasted red peppers or artichoke hearts for extra flavor.
To speed things up, use store-bought tzatziki, but homemade is worth the extra minute!
If you don’t have fresh herbs, dried oregano or dill works in a pinch.
Make a double batch of tzatziki—it keeps well and is great for snacks or sandwiches.
How I Like to Serve It
I love these Greek Chicken Bowls for a casual summer dinner on the patio, with chilled white wine or sparkling water. They’re also perfect for meal prep lunches—just store the sauce separately so everything stays fresh. Whenever you crave something light yet satisfying that feels both healthy and indulgent, this bowl hits the spot.
Notes
Store leftover chicken and veggies in separate airtight containers in the fridge for up to 3 days.
Reheat the chicken gently in a skillet or microwave to avoid drying out.
Closing: This recipe is like a little Mediterranean celebration in every bite—a fresh, flavorful go-to that always makes me feel right at home in the kitchen.
