Easy Mediterranean Chicken Tzatziki Bowls

I discovered Mediterranean Chicken Tzatziki Bowls during one of those chaotic weeknight dinner moments when my usual go-to meals felt uninspiring. My teenagers were complaining about “boring chicken again,” and honestly, I was feeling the same way. That’s when I remembered the incredible flavors from our family trip to Greece last summer—those vibrant, fresh combinations that made even simple ingredients taste extraordinary.

These bowls transformed our dinner routine completely. The marinated chicken stays incredibly juicy while the homemade tzatziki adds that cool, creamy contrast that makes every bite interesting. What I love most is how this Mediterranean Chicken Tzatziki Bowls recipe delivers serious protein without feeling heavy or complicated. The colorful vegetables and fresh herbs make it look restaurant-worthy, but the prep is surprisingly simple.

My kids actually request this meal now, which tells you everything about how delicious it really is. The combination of protein-packed chicken and Greek yogurt means everyone stays satisfied for hours. Let’s get cooking!

Why You’ll Love This Mediterranean Chicken Tzatziki Bowls Recipe

I’ve made these countless times for everything from busy weeknight dinners to weekend meal prep sessions, and they never disappoint. The lemon-oregano marinade creates incredibly flavorful chicken that my family actually gets excited about, while the homemade tzatziki delivers way more protein than store-bought versions loaded with unnecessary additives.

The beauty of these bowls lies in their flexibility—you can prep all components ahead of time and customize each serving based on individual preferences. Unlike complicated Mediterranean recipes that require specialty ingredients, this uses everyday items you probably already have. The chicken stays juicy even when reheated, making it perfect for lunch containers throughout the week.

Storage & Serving Tips

These Mediterranean bowls taste best when assembled fresh, allowing each component to shine individually before mingling those amazing flavors together. I recommend storing all components separately in the refrigerator for up to four days, keeping the tzatziki in an airtight container to maintain its creamy texture. For reheating, warm the chicken in a 350°F oven for 5-7 minutes rather than the microwave to preserve that tender, juicy texture.

Pro tip from my kitchen: if meal prepping, store the tzatziki and fresh vegetables separate from the warm components to prevent everything from getting soggy. The marinated chicken can be prepared up to 24 hours in advance and actually improves in flavor. These bowls freeze beautifully without the fresh vegetables—just add those after thawing and reheating.

What to Serve with Mediterranean Chicken Bowls?

These protein-rich bowls pair beautifully with lighter sides that complement the fresh Mediterranean flavors without overwhelming the palate.

Warm Pita Bread: The soft, chewy texture is perfect for scooping up extra tzatziki and adds satisfying carbs, much like my Easy 2-Ingredient Cottage Cheese Flatbread does for protein-rich wraps.

Greek Village Salad: I often serve a simple tomato, cucumber, and olive salad on the side—the acidic dressing cuts through the richness while adding extra vegetables and fiber, similar to the bright flavors in my Chickpea Beet and Feta Salad.

Roasted Vegetables: In my kitchen, I frequently roast zucchini, bell peppers, or eggplant with olive oil and herbs, just like the vegetable pairing in my Keto Zucchini Lasagna dinners.

Lemon Rice Pilaf: This combination creates a restaurant-quality meal that delivers serious protein from multiple sources while keeping the bright, fresh flavors balanced, much like my Mediterranean Chickpea Chicken Salad.

Conclusion

Mediterranean Chicken Tzatziki Bowls

Juicy marinated chicken with homemade tzatziki sauce and fresh vegetables served over rice for a high-protein Mediterranean-inspired meal.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Main Dish

Cuisine: Greek, Mediterranean

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless chicken breast or thighs
• 3 tbsp olive oil for marinade
• 2 tbsp lemon juice fresh
• 1 tsp dried oregano
• 3 cloves garlic minced
• 1 tsp smoked paprika optional
• 1 cup Greek yogurt full-fat recommended
• 1 medium cucumber grated and squeezed dry
• 1 tbsp olive oil for tzatziki
• 1 tbsp lemon juice for tzatziki
• 1 clove garlic minced, for tzatziki
• 2 tbsp fresh dill chopped
• 2 cups cooked rice or quinoa
• 1 cup cherry tomatoes halved
• 1 medium cucumber diced
• 1/4 cup red onion thinly sliced
• 1/3 cup Kalamata olives optional
• 1/2 cup feta cheese crumbled

Equipment

• Large bowl for marinating
• Skillet or grill
• Clean kitchen towel
• Medium bowl for tzatziki

Method

 

1. Prepare the chicken marinade by combining olive oil, lemon juice, oregano, garlic, smoked paprika, salt and pepper in a large bowl. Add chicken pieces and marinate for at least 15 minutes, or up to 24 hours in refrigerator.
2. Remove chicken from refrigerator 15 minutes before cooking. Heat skillet over medium heat and cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing.
3. Create tzatziki by grating cucumber and squeezing dry in a kitchen towel. Combine with Greek yogurt, olive oil, lemon juice, garlic, and dill. Season with salt and pepper. Refrigerate 30 minutes.
4. Assemble bowls with rice base, sliced chicken, fresh vegetables, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with fresh herbs.

Notes

For best results, don’t skip marinating time. Squeeze cucumber dry to prevent watery tzatziki. Use full-fat Greek yogurt for creamiest texture.