Refreshing Chicken Tzatziki Bowls | Easy Mediterranean Lunch Recipe
Learn how to make fresh, healthy chicken tzatziki bowls with Greek marinated chicken, creamy tzatziki, and crisp veggies — perfect for lunch or meal prep.
Ingredients
For the Greek Marinated Chicken
- 2 large chicken breasts (about 500g), cut into bite-sized pieces
- 3 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Homemade Tzatziki Sauce
- 1 large cucumber, grated
- 200 g thick Greek yoghurt (full-fat preferred)
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped (optional but refreshing)
- 1 tbsp lemon juice
- 1 clove garlic, finely grated
- 1 tbsp olive oil
- A pinch of salt
For Assembling the Bowls (Serves 2)
- 200 g cooked quinoa, couscous, or rice
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives, pitted
- Fresh dill or parsley, to garnish
- Lemon wedges, to serve
Instructions
Marinate the Chicken
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken pieces and toss until well coated.
- Cover and refrigerate for 30 minutes minimum (2–4 hours ideal). The longer it sits, the deeper that citrus-herb flavor infuses.
Make the Tzatziki Sauce
- Grate the cucumber, then wrap it in a clean towel and squeeze to remove excess water.
- In a separate bowl, combine the drained cucumber, yoghurt, dill, mint, lemon juice, garlic, olive oil, and salt.
- Stir until creamy and smooth. Chill for at least 20 minutes so the flavors mingle.
Cook the Chicken
- Heat a griddle or frying pan over medium-high heat.
- Cook the marinated chicken in batches (don’t crowd the pan) for about 5–7 minutes, turning occasionally until golden brown and cooked through.
- Let it rest for a few minutes — it’ll stay juicy and tender.
Assemble Your Bowls
- Divide your grain base between two bowls.
- Add the cooked chicken, cherry tomatoes, onion, olives, and a generous dollop of tzatziki.
- Sprinkle feta on top and finish with fresh herbs and a lemon wedge.
- Serve immediately — that mix of warm chicken and chilled sauce is chef’s kiss.