These Greek Chicken Tzatziki Bowls are a fresh, satisfying meal inspired by Mediterranean street food. With oven-roasted chicken and a medley of vibrant toppings, you can enjoy each component separately or mix them all up with some fresh pitas and crispy fries for a complete dining experience.

• Cuisine: Greek
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes (plus marinating)
• Servings: 4-6

Why You’ll Love This Recipe

• Customizable to meet various dietary needs and preferences.
• Healthy, protein-rich, and loaded with fresh vegetables.
• Easy to prepare in advance, making it perfect for meal prep.
• Uses simple ingredients yet delivers a remarkable taste.

Ingredients

• 1/3 cup full-fat plain Greek yogurt: Adds creaminess to the marinade. For a lighter version, you can use low-fat yogurt.
• 1/4 cup extra virgin olive oil: Helps infuse the chicken with moisture and flavor. Substitute with avocado oil if needed.
• 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed: Choose thighs for juicier meat. Adjust cooking time for breast meat accordingly.
• 6 garlic cloves, chopped: Delivers pungent, savory notes essential to the marinade.
• 2 shallots, chopped: Provides a mild onion flavor that deepens as it cooks.
• 1 tablespoon smoked paprika: Adds a smoky, robust flavor. Sweet paprika can be a milder alternative.
• 1 tablespoon chopped fresh oregano: Enhances the Greek authenticity. Use dried oregano if fresh is unavailable.
• Chili flakes, Kosher salt, and black pepper: Essential seasoning. Adjust heat and salt to taste.
• 2 Persian cucumbers, chopped: Brings a refreshing crunch. English cucumbers can be used similarly.
• 1 avocado, diced: Adds creaminess and subtle flavor, balancing the dish.
• 2 tablespoons lemon juice: Provides acidity to brighten and balance flavors.
• 1/4 cup fresh dill, chopped: A herb that brings fresh, aromatic notes. Parsley can substitute dill if necessary.
• 6 ounces crumbled feta cheese: Adds salty richness. Goat cheese works as a substitute in a pinch.
• 1-2 cups Tzatziki sauce: A classic Greek condiment. If unavailable, plain Greek yogurt mixed with cucumbers and garlic will suffice.
• Lettuce, peperoncini, onion, tomatoes, and pitas, for serving: Offers a variety of textures and flavors as mix-ins.
• 1/2 cup tahini: A creamy, nutty addition that pairs beautifully with lemon and ginger. Can be homemade if required.
• 2 teaspoons grated ginger: Infuses the tahini sauce with a warm, aromatic flavor.
• 1 clove garlic, grated: Enhances the tahini with sharpness and depth.
• 2 teaspoons tamari: Provides umami notes. Soy sauce is an alternative if gluten isn’t a concern.
• 1 tablespoon lemon juice: Balances the flavors and lightens up the tahini sauce.
• 2 teaspoons honey: Adds a touch of sweetness to calm the acidity and saltiness.

How to Make It

Step 1: Marinade the Chicken

In a mixing bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, paprika, oregano, chili flakes, and a generous pinch of salt and pepper. Allow the mixture to marinate for a minimum of 15 minutes at room temperature or cover and refrigerate overnight. This step is crucial for imparting depth of flavor, as the yogurt tenderizes while the spices infuse the chicken.

Step 2: Roast the Chicken

Preheat your oven to 425°F. Spread the marinated chicken evenly on a baking sheet, ensuring even spacing for consistent cooking. Bake for 15 minutes, then toss the chicken and continue baking for another 5-10 minutes or until fully cooked. Switch the oven to broil and allow the chicken to char slightly for 1-2 minutes. This final step adds a delightful smoky flavor and a crispy edge.

Step 3: Prepare the Cucumber & Avocado Mix

While the chicken roasts, combine chopped cucumbers, diced avocado, lemon juice, fresh dill, and a touch of salt. This mixture should be both flavorful and refreshing, providing a contrast to the rich, savory chicken.

Step 4: Make the Tahini Sauce

In a blender, combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water. Blend until smooth, adjusting the thickness with additional water as needed. The sauce should be creamy and pourable, enhancing the final dish’s flavor with its unique nutty and slightly sweet profile.

Step 5: Assemble the Bowls

Start with a base of crisp lettuce in a serving bowl, layer the oven-roasted chicken on top, followed by the cucumber-avocado mix. Sprinkle with crumbled feta and any additional toppings you desire, such as peperoncini or sliced red onions. Generously dollop with Tzatziki sauce and drizzle with tahini for a creamy, cohesive experience.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option for this recipe as they tend to remain more succulent than breasts, particularly beneficial for high-heat cooking methods.

How long can I store leftovers?

Store leftovers in sealed containers in the refrigerator for up to 3 days. For best results, keep wet toppings (like avocado and Tzatziki) separate until ready to serve.

Is there a substitute for tahini if I don’t have any?

If tahini is unavailable, you can create a similar sauce by blending unsalted peanut butter or almond butter with a bit of sesame oil to replicate its nutty flavor.