Effortless Chicken Tzatziki Bowls

Featured in Delicious Main Course Recipes for Every Occasion.

Layer rice at the base, then add sliced, tangy marinated chicken. Scatter crisp cucumber, plentiful cherry tomatoes, salty olives, and sharp red onion on top. A thick swirl of homemade tzatziki makes everything cool and creamy. A dusting of crumbly feta and fresh parsley gives big Mediterranean vibes and texture. Want it lighter? Go for cauliflower rice or greens. Let your chicken soak up its marinade overnight for more tenderness and flavor. Try finishing it off with a handful of extra herbs for that fresh pop.

Home Delicious Recipes
Updated on Fri, 27 Jun 2025 13:43:13 GMT
Chicken with cucumbers, sauce, and fresh toppings in a bowl. Pin it
Chicken with cucumbers, sauce, and fresh toppings in a bowl. | homedeliciousrecipes.com

Whenever I’m craving something vibrant, cozy, and loaded with color, I pull together these Mediterranean bowls with juicy chicken, refreshing veggies, and cool tzatziki. They hit that perfect spot between hearty and light every time.

The first time I whipped these up, I needed a taste of summer in the dead of winter—their punchy flavors totally lifted our mood. Since then, these have become my family's favorite quick dinner or picnic staple.

Effortless Ingredients

  • Crumbled feta cheese: For tang and creaminess, crumble from a block if you can
  • Kalamata olives: Salty and bold, slice and pit before topping
  • Fresh parsley: Chop up at the very last second for big flavor
  • Red onion: Chop small for a sweet sharp kick; look for solid, small bulbs
  • Cherry tomatoes: Grab glossy, ripe ones for extra juicy bites
  • Basmati rice: Soaks up all the good stuff; day-old or fresh rice both work
  • Dill: Use fresh if you can for that bright pop—dried’s fine too
  • Cucumber: Goes in the tzatziki (grated and squeezed dry) and bowls (diced for crunch)
  • Greek yogurt: The tzatziki star—full fat brings that perfect tang and creamy texture
  • Salt and freshly ground black pepper: Sprinkle flaky salt and freshly crack pepper to taste
  • Dried oregano: Adds herbal vibes; crush it in your hand to boost the aroma
  • Ground cumin: Warm and earthy—sniff for a bold scent before using
  • Smoked paprika: Brings a soft smoky note; go for the Spanish kind if you can
  • Garlic: Mince up some fresh, firm cloves for big flavor (skip any with green sprouts)
  • Lemon juice: Squeeze fresh lemons—the heavy ones pack more juice—brightens up tzatziki and marinade
  • Olive oil: For that classic Mediterranean richness—choose extra virgin for fruity taste
  • Boneless skinless chicken breasts or thighs: Tender and protein-rich, marinate for max flavor; organic or free range is best if available

Simple Step-by-Step

Assemble the Bowls:
Scoop rice into your bowls first, then pile on sliced chicken, scatter over tomatoes, diced cucumber, onions, parsley, olives, and feta. Finish with a big spoonful of tzatziki, a hit of herbs, or an extra squirt of lemon if you wanna get fancy.
Make the Tzatziki:
Mix yogurt, grated cucumber (squeeze it dry!), minced garlic, olive oil, lemon juice, and dill in a bowl. Sprinkle with salt and pepper and stir until it’s silky. Chill while everything else cooks so flavors get friendly.
Cook the Chicken:
Heat up your skillet, grill, or grill pan till it’s hot. Pull the chicken from the marinade and let any extra drip off. Toss it on and cook until the edges get golden and centers are just right (165°F if you’ve got a thermometer). Let it rest a few minutes before slicing so it stays juicy.
Marinate the Chicken:
Whisk olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper together till you’ve got a thick, blended marinade. Add in your chicken—cover everything. Pop in the fridge for at least half an hour or overnight if you have the time. More time means better flavor and tenderness.
A bowl of food with chicken, cucumbers, and lemon. Pin it
A bowl of food with chicken, cucumbers, and lemon. | homedeliciousrecipes.com

Smoky paprika might be my secret best ingredient—it adds a quiet hit of depth that really lifts the chicken. Some of my happiest times are laying out a platter of these at family gatherings and hearing nothing but the sounds of everyone munching away.

Storage Advice

Pop the chicken, rice, and veggies into separate containers with tight lids and stash them in the fridge for up to three days. Tzatziki will last four days but skip the freezer—yogurt gets weird when frozen.

Ingredient Swaps

Try subbing basmati rice with bulgur, quinoa, or cauliflower rice for something lighter. For dairy-free options, coconut yogurt works in a snap instead of Greek yogurt. No chicken? Grilled tofu does the trick for a veggie version.

How to Serve

Honestly, these bowls are awesome on their own, but add some toasted pita or roasted chickpeas if you want more crunch. Sometimes I throw in pickled onions or roasted eggplant for a little something extra.

A bowl of food with chicken, cucumbers, and lemon. Pin it
A bowl of food with chicken, cucumbers, and lemon. | homedeliciousrecipes.com

Culture Note

Chicken Tzatziki Bowls are inspired by classic Greek tastes—think yogurt sauce and punchy marinades. Each part comes from old school Mediterranean traditions, but throwing them all in a bowl mixes things up. It’s a tasty nod to gathering and sharing food packed with fresh veggies and healthy fats.

Frequently Asked Questions

→ How do I keep my chicken juicy and tasty?

Let the chicken marinate for a good half hour, overnight if you can. Hold off slicing till it’s had a chance to rest and soak up its juices.

→ Which type of rice works best here?

Basmati is awesome for being light and fluffy, but brown rice or a scoop of quinoa can switch things up if you’d rather.

→ Could I swap out the chicken?

Absolutely — grill up some lamb or beef strips, or go with your favorite plant-based option for a fun twist.

→ What’s the secret for yummy, creamy tzatziki?

Start with thick Greek yogurt, grate and drain your cucumber, add in zippy dill, lemon juice, olive oil, and chopped garlic for a fresh kick.

→ How do I cut back on carbs in this bowl?

Cauliflower rice or a handful of leafy greens instead of regular rice will lighten things up but keep all that flavor.

→ Any extra toppings to try?

Toss on some pickled onions, crunchy radish slices, roasted peppers, or another handful of fresh herbs for color and crunch.

Effortless Chicken Tzatziki Bowls

Creamy tzatziki, juicy chicken, and rice come together with fresh Mediterranean toppings for a tasty meal.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings (4 individual bowls)

Dietary: Gluten-Free

Ingredients

→ Chicken Marinade

01 Salt and pepper, use as much as you like
02 1 teaspoon dried oregano
03 1 teaspoon ground cumin
04 2 teaspoons smoked paprika
05 3 garlic cloves, chopped finely
06 45 ml fresh lemon juice
07 60 ml olive oil
08 680 g chicken, skinless and boneless (breasts or thighs work)

→ Tzatziki Sauce

09 Salt and pepper, to your liking
10 1 teaspoon dried dill or 15 ml fresh chopped dill
11 15 ml olive oil
12 15 ml fresh lemon juice
13 1 garlic clove, minced
14 1 cucumber, grated and squeezed dry
15 240 g thick Greek yogurt

→ Bowl Components

16 40 g crumbled feta cheese
17 40 g sliced Kalamata olives, pitted
18 15 g fresh parsley, chopped up
19 40 g finely diced red onion
20 1 cucumber, cut in chunks
21 150 g halved cherry tomatoes
22 320 g hot cooked basmati rice

Instructions

Step 01

Spoon basmati rice into your bowls first. Lay the sliced chicken over rice, then throw on tomatoes, cucumber bits, onion, parsley, olives, and feta. Tzatziki goes on top, and extra herbs if you want. That’s it.

Step 02

Grab a bowl and stir together Greek yogurt, grated cucumber (give it a good squeeze to get the water out), chopped garlic, lemon juice, olive oil, dill, and a bit of salt and pepper until it’s mixed well. Keep in the fridge till you’re ready.

Step 03

Heat up your grill, grill pan, or a skillet on medium-high. Take chicken from marinade and cook both sides for 5-7 minutes, till the inside hits 75°C. Let it chill for a minute, then slice it up.

Step 04

Toss the chicken in the marinade so it’s all covered. Pop some plastic wrap on the bowl and keep it in the fridge for 30 minutes or way longer, even overnight, if you’ve got time.

Step 05

Pour olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, salt, and a grind of black pepper into a big bowl and mix with a whisk until everything’s blended together.

Notes

  1. You’ll get the juiciest chicken if you marinate it all night and let it rest before cutting—locks in the juices.
  2. Want it with fewer carbs? Swap out the rice for chopped greens or some cauliflower rice.

Tools You'll Need

  • Big mixing bowl
  • Whisk
  • Fridge
  • Grill, grill pan or a skillet
  • Kitchen thermometer
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (Greek yogurt and feta cheese)
  • Contains milk proteins

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 525
  • Total Fat: 22.1 g
  • Total Carbohydrate: 47.2 g
  • Protein: 38.6 g