Name: Easy Greek Chicken Bowls with Tzatziki Sauce Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 1.5 pound chicken breast or thighs, boneless and skinless; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup plain Greek yogurt (dairy-free if preferred); 1/2 cucumber, grated and squeezed to remove excess water; 1-2 cloves garlic, minced; 1 tablespoon olive oil (optional); 1 tablespoon lemon juice; 1 teaspoon dried or 1 tablespoon fresh dill; Salt and pepper to taste; 1 cup sorghum or quinoa, uncooked; 3 cups water or chicken broth (if using quinoa, use 2 cups chicken broth); 1/2 teaspoon salt; 2 cups arugula; 1/4 cup pepperoncinis, chopped; 1/4 cup kalamata olives; 1 cup cherry tomatoes, halved; 1 large cucumber, diced; 1/2 red onion, chopped; 1/4 cup crumbled feta or dairy-free feta; Garnish: fresh parsley or dill, chopped, and lemon slices

Jump to Recipe· 3.9 from 75 reviews

If you’re craving a meal that bursts with bright Mediterranean flavors yet comes together with minimal fuss, you have to try this Easy Greek Chicken Bowls with Tzatziki Sauce Recipe. It perfectly blends tender, herb-marinated chicken with wholesome grains and crisp veggies, all topped off with a cooling tzatziki sauce that will have you savoring every last bite. Whether you’re meal prepping for the week or looking to impress at dinner, these bowls offer a delightful balance of freshness, protein, and creamy goodness that feels both nourishing and indulgent.

Ingredients You’ll Need

The image shows a wooden cutting board on a white marbled surface with chopped fresh vegetables and herbs neatly arranged. On the board, there are four main piles: light green chopped cucumbers at the top, bright red halved cherry tomatoes below the cucumbers, finely chopped purple onions beside the tomatoes, and finely chopped yellow pickles on the left side. A bunch of fresh green dill lies at the board’s bottom right. A knife with a light wooden handle rests on the board near the tomatoes. Surrounding the cutting board are small white bowls and wooden bowls with other ingredients, including whole raw chicken, green leafy arugula, lemon halves, minced garlic, kalamata olives, creamy white sauce, a glass of light brown broth or stock, and various garnishes or spices. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may look simple, but each one plays a crucial role in layering the taste, texture, and vibrant colors that make this dish so irresistible. From zesty marinades to fresh veggies and creamy sauce, every component shines on its own and together creates pure magic.

Chicken breast or thighs (1.5 pounds): Choose boneless and skinless for easy cooking and tender texture.
Olive oil (2 tablespoons): Adds richness and helps blend the marinade flavors seamlessly.
Lemon juice (1 tablespoon): Brings bright acidity to the marinade and tzatziki, balancing savory and fresh notes.
Red wine vinegar (1 tablespoon): Adds a subtle tang that tenderizes and flavors the chicken.
Garlic (3-4 cloves total): Freshly minced for that signature punch in both chicken marinade and tzatziki sauce.
Dried oregano (1 teaspoon): Classic Greek herb that adds an earthy, aromatic depth.
Paprika (1/2 teaspoon): Offers mild warmth and color to the chicken.
Salt and black pepper: Essential seasoning to bring all flavors together.
Plain Greek yogurt (1 cup): The creamy base for the homemade tzatziki sauce; can substitute dairy-free options as needed.
Cucumber (1/2 grated for sauce + 1 large diced): Provides crunch and refreshing coolness in both the bowl and sauce.
Dill (1 teaspoon dried or 1 tablespoon fresh): Bright herbal note essential to tzatziki’s signature flavor.
Sorghum or quinoa (1 cup uncooked): Nutty, chewy grains for a wholesome and satisfying foundation.
Water or chicken broth (2-3 cups): For cooking grains, broth adds extra flavor if preferred.
Arugula (2 cups): Peppery greens to add a fresh bite and vibrant color to the bowl.
Pepperoncinis (1/4 cup chopped): Tangy, slightly spicy peppers that elevate the flavor complexity.
Kalamata olives (1/4 cup): Salty, briny bursts that complement the creamy tzatziki.
Cherry tomatoes (1 cup halved): Juicy sweetness that livens up every bite.
Red onion (1/2 chopped): Adds crunch and sharpness, balancing the creamy and tender elements.
Feta cheese (1/4 cup crumbled): Salty and creamy, enhances the bowl with authentic Greek flavor.
Fresh parsley or dill for garnish: Adds fresh herbal aroma and an inviting look.
Lemon slices: Optional garnish to squeeze over for extra zing.

How to Make Easy Greek Chicken Bowls with Tzatziki Sauce Recipe

Step 1: Marinate the Chicken

Start by combining olive oil, lemon juice, red wine vinegar, minced garlic, oregano, paprika, salt, and pepper in a small bowl. Whisk these together until well blended; this marinade is the star that infuses your chicken with classic Mediterranean brightness. Pour it over the chicken breasts or thighs, making sure each piece is beautifully coated for maximum flavor. Let the chicken rest in the fridge for at least 30 minutes. If you have extra time, allowing it to marinate up to 2 hours will deepen those flavors.

Step 2: Cook the Chicken

Heat a skillet or grill pan on medium heat until warm and ready. Cook the marinated chicken for 5 to 7 minutes on each side, or until the internal temperature reaches a safe 165°F. You’re aiming for juicy, well-seared pieces with a fragrant crust from the marinade. Once cooked, transfer the chicken to a plate and let it rest a few minutes so the juices redistribute, giving you tender and juicy slices.

Step 3: Prepare the Sorghum or Quinoa Base

Rinse your sorghum thoroughly to rinse away any residues. In a medium saucepan, bring water or chicken broth and salt to a boil, then add the sorghum. Reduce the heat to low, cover the pot, and simmer for 50 to 60 minutes, until tender. If you choose quinoa instead, cook with 2 cups of chicken broth for 12 to 15 minutes, then let it sit covered off the heat for 5 minutes. Fluff with a fork before serving to create a fluffy, nutty base that’s nutritious and satisfying.

Step 4: Make the Fresh Tzatziki Sauce

In a medium bowl, combine Greek yogurt with grated cucumber (squeeze out excess moisture first so your sauce isn’t watery). Add the minced garlic, olive oil, lemon juice, and dill. Stir gently and season with salt and pepper to taste. This sauce will be your cooling, tangy complement to the savory chicken and hearty grains. Pop it in the fridge until you’re ready to assemble the bowls.

Step 5: Assemble Your Easy Greek Chicken Bowls with Tzatziki Sauce Recipe

Start by placing a hearty scoop of sorghum or quinoa into each bowl. Layer on slices of the cooked chicken, then add the fresh veggies—cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, and pepperoncinis for a zesty kick. Sprinkle crumbled feta cheese over the top and drizzle generously with your homemade tzatziki sauce. Finish with a garnish of fresh parsley or dill and a lemon slice, and you’ve got a bowl that’s as beautiful as it is delicious.

How to Serve Easy Greek Chicken Bowls with Tzatziki Sauce Recipe

Three pieces of cooked chicken with a golden-brown color and some black crispy spots sit in a white pan. The chicken pieces have a light yellowish color where they are less cooked and darker brown areas with char marks. The surface of the pan shows some browned oil and black bits around the chicken, adding texture and depth. The image is bright with a clear focus on the chicken, which is arranged in a slight triangle shape, all resting on the light speckled pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or dill are not just for looks—they add a bright herbal aroma that lifts the entire bowl. A squeeze of fresh lemon over the top right before eating can also brighten the flavors and add a refreshing tang. Don’t shy away from adding extra crumbled feta or even a dash of smoked paprika for a subtle smoky note.

Side Dishes

This bowl is a complete meal on its own, but if you want to keep the Mediterranean vibe going, pair it with warm pita bread or a small Greek salad with crisp cucumbers, juicy tomatoes, and olives. Roasted vegetables like eggplant and zucchini are also fabulous alongside, bringing extra depth and savoriness.

Creative Ways to Present

Stack your bowl components in mason jars for a fun meal prep presentation or serve everything deconstructed for a casual family-style dinner where everyone builds their own bowl. You could also turn these ingredients into wraps by loading them into warm flatbreads or pita pockets for a handheld Greek-inspired delight.

Make Ahead and Storage

Storing Leftovers

The cooked chicken, grains, and tzatziki sauce can all be stored separately in airtight containers in the refrigerator for up to 3 to 4 days. Keeping ingredients separate helps maintain freshness—especially for the crunchy veggies and creamy sauce.

Freezing

If you want longer storage, freeze the cooked chicken and grains (not the fresh veggies or tzatziki) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating to keep textures intact.

Reheating

Gently reheat the chicken and grains in the microwave or on the stove until warmed through. Avoid heating the tzatziki sauce; instead, stir it and add it cold for that fresh cooling effect. Add fresh veggies right before serving for maximum crunch.

FAQs

Can I use other proteins instead of chicken?

Absolutely! Grilled lamb, shrimp, or even tofu work wonderfully with this Easy Greek Chicken Bowls with Tzatziki Sauce Recipe for a tasty twist that keeps the Mediterranean spirit alive.

Is there a way to make the tzatziki sauce dairy-free?

Yes, you can substitute the Greek yogurt with coconut or almond milk-based yogurts that are plain and unsweetened. Just be sure to adjust seasoning and texture as some dairy-free yogurts are thinner.

Can this recipe be made vegan?

Definitely! Use tofu or chickpeas in place of chicken, dairy-free yogurt for the tzatziki, and skip the feta or substitute with a plant-based cheese alternative to keep all the rich flavors while making it vegan-friendly.

What grain is best for meal prepping these bowls?

Both sorghum and quinoa hold up well in the fridge and have great nutrient profiles. Quinoa cooks faster, while sorghum has a chewier texture and nuttier flavor. Choose based on your personal preference.

How long does the marinade time affect the chicken’s flavor?

The longer the chicken marinates, up to 2 hours, the deeper and more pronounced the flavors will be. Even 30 minutes gives a noticeable difference, so try to allow some marinating time whenever possible.

Final Thoughts

There’s something so satisfying about layering fresh, wholesome ingredients into a vibrant bowl packed with flavor and nutrition. This Easy Greek Chicken Bowls with Tzatziki Sauce Recipe has become a favorite for me because it’s as practical as it is delicious. Whether for a quick weeknight dinner or meal prepping lunches, it hits all the right notes with its bright, fresh, and comforting flavors. Go ahead and make it your go-to recipe—you won’t regret it!