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Fresh Greek Chicken Bowls Recipe Easy Homemade Tzatziki and Cucumber Salad

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A quick and easy Greek chicken bowl featuring herb-marinated chicken, creamy homemade tzatziki, and a tangy cucumber salad. Perfect for a wholesome, flavorful meal ready in under 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 2 tablespoons)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat)
  • 1 small cucumber, peeled, seeded, and grated
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 1 large cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar or honey
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa (white, brown, or cauliflower rice)
  • Optional: cherry tomatoes, kalamata olives, feta cheese crumbles

Instructions

  1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the sliced chicken breasts and toss well to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours).
  2. While the chicken marinates, grate the peeled cucumber and squeeze out excess water using a clean cloth or paper towels. In a medium bowl, stir together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy. Refrigerate until serving.
  3. Thinly slice the cucumber and red onion. In a bowl, whisk together red wine vinegar, sugar (or honey), salt, and pepper until sugar dissolves. Pour over the cucumber and onion slices, toss to coat, and sprinkle with chopped parsley. Set aside for at least 10 minutes.
  4. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer (work in batches if needed). Cook for 3–4 minutes per side until nicely browned and cooked through (internal temperature should reach 165°F/74°C). Remove from heat and let rest briefly.
  5. Divide cooked rice or quinoa between serving bowls. Arrange the grilled chicken strips on top, then add generous dollops of creamy tzatziki and a helping of cucumber salad. Garnish with optional cherry tomatoes, olives, and feta if using. Serve immediately.

Notes

Pat chicken dry before cooking to avoid steaming and ensure a good sear. Drain grated cucumber well to prevent watery tzatziki. Cook chicken in batches to avoid overcrowding the pan. Tzatziki can be made a day ahead. Cucumber salad tastes better after a few hours. Rest chicken after cooking to keep it juicy.

Nutrition

Keywords: Greek chicken bowl, tzatziki, cucumber salad, Mediterranean, healthy dinner, quick recipe, easy chicken recipe

Find it online: https://gleefulfork.com/fresh-greek-chicken-bowls-recipe-easy-homemade-tzatziki-and-cucumber-salad/