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Easy High-Protein Greek Chicken Bowl Recipe with Homemade Tzatziki

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A quick and easy Greek chicken bowl featuring juicy grilled chicken seasoned just before cooking, paired with a creamy homemade tzatziki sauce and fresh veggies. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 cup full-fat Greek yogurt
  • 1/2 medium English cucumber, finely grated and drained
  • 1 clove fresh garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or mint for garnish

Instructions

  1. Grate half the cucumber finely using a microplane or grater. Place it in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess water. Then press or squeeze the cucumber to remove remaining moisture.
  2. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, and salt. Stir well until smooth and creamy. Cover and refrigerate while you prepare the rest.
  3. Pat the chicken dry with paper towels. In a mixing bowl, drizzle olive oil over chicken, then sprinkle oregano, garlic powder, smoked paprika, salt, and pepper evenly. Toss to coat well.
  4. Heat a grill pan or skillet over medium-high heat. When hot, add the chicken pieces. Cook for about 5-7 minutes per side, depending on thickness, until golden and cooked through (internal temperature of 165°F / 74°C). Avoid overcrowding the pan to get a nice sear.
  5. While chicken cooks, prepare quinoa or rice according to package instructions. Slice cherry tomatoes, cucumber, red onion, and halve olives.
  6. In serving bowls, layer cooked quinoa, sliced veggies, olives, and sliced grilled chicken. Dollop generous spoonfuls of tzatziki on top. Sprinkle with crumbled feta and fresh herbs for a lovely finish.
  7. Serve immediately with extra lemon wedges on the side if desired.

Notes

Do not skip draining the grated cucumber to prevent watery tzatziki. Season chicken just before cooking for best flavor and juiciness. Use medium-high heat to get a good sear without burning. Chicken thighs stay juicier; breasts are leaner. Store tzatziki separately to avoid sogginess.

Nutrition

Keywords: Greek chicken bowl, high-protein chicken recipe, homemade tzatziki, quick Greek dinner, healthy chicken bowl, Mediterranean chicken bowl

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