Greek Chicken Bowls with Tzatziki

From the roundup: 24 High Protein Dinner Recipes Easy Enough for Busy Weeknights

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These Greek chicken bowls have been on regular rotation at our house for the past year, and for good reason. The chicken marinates in lemon juice, olive oil, garlic, and oregano, then cooks in a skillet in about 12 minutes. The rest is just assembly: rice, cucumber, tomatoes, red onion, and a big spoonful of tzatziki on top.

The active time is genuinely short. You spend about 15 minutes on prep, then the chicken does its thing in the pan while you slice the vegetables. If you pound the chicken breasts to an even thickness first, they cook through without drying out at the edges, which used to be my biggest frustration with skillet chicken.

This makes four bowls, and it holds up well as a next-day lunch. The components store separately, so nothing gets soggy overnight.

How this one became a weekly staple

I started making this on nights when I had chicken thighs in the fridge and absolutely no plan. The first time I threw it together, I used store-bought tzatziki from the deli section and served it over leftover farro from earlier in the week. My pickiest kid ate around the red onion but finished everything else, which counts as a win around here.

Now I keep a container of tzatziki in the fridge almost every week. It goes on these bowls, gets used as a dip for pita, and occasionally ends up on a wrap the next day. One recipe, a lot of mileage.

Why you will love this

• Total time is 35 minutes, and most of that is hands-off marinating or waiting for the rice to cook
• Works with chicken breasts or thighs, so you can use whichever is cheaper or already in the fridge
• Every component can be prepped ahead and stored separately for fast weeknight assembly
• The tzatziki adds creaminess and a protein boost without a heavy cream-based sauce
• Leftovers pack well for lunch the next day without getting soggy if you keep the sauce separate

Tips for success

• Pound chicken breasts to about 3/4-inch thickness before marinating. Uneven chicken means the thin end overcooks before the thick center hits 165 degrees F, and you end up with dry edges every time.
• Let the oil get hot enough to shimmer before adding the chicken, then do not move it for the first 5 to 6 minutes. That crust is what keeps the chicken from sticking and gives it color.
• Rest the chicken for 5 minutes on the cutting board before slicing. Cutting into it too early lets all the juice run out onto the board instead of staying in the meat.
• If the pan starts looking very dark during the second side, drop the heat to medium. The marinade has lemon juice and garlic, both of which can burn before the chicken is cooked through.

Common questions about this recipe

• Can I use the oven instead of a skillet? Yes. Roast marinated chicken at 425 degrees F for 20 to 23 minutes, or until a thermometer reads 165 degrees F.
• Is store-bought tzatziki worth it here? Completely. A good deli tzatziki works just as well as homemade on a weeknight.
• My kids won’t eat red onion. Skip it or swap in a few sliced Kalamata olives or some crumbled feta instead.
• Can I marinate the chicken longer than 15 minutes? Yes, up to 24 hours in the fridge. Longer than that and the lemon juice can start to break down the texture of the chicken.

Substitutions

Chicken thighs work anywhere breasts are called for and tend to stay juicier, especially if you lose track of the timer. For a lower-carb base, cauliflower rice works fine under all the toppings. If anyone at the table avoids gluten, farro is out, but white rice or cauliflower rice keeps it safe.

For extra toppings without any additional cooking, try Kalamata olives, roasted red peppers from a jar, or crumbled feta. Pepperoncini peppers are also good if your crew likes a little heat.

Make-ahead and storage

The chicken can marinate in the fridge for up to 24 hours before cooking. Cook a batch of rice or farro on Sunday and it will hold in the fridge all week, ready to reheat. Once everything is cooked, store the chicken, grains, and fresh toppings in separate airtight containers for up to 3 days. Keep the tzatziki in its own container so it does not water down the other components.

To reheat, microwave the chicken and rice together in 60-second intervals until warmed through, then add the cold cucumber, tomatoes, onion, and tzatziki fresh. Freezing the cooked chicken is possible but the texture changes enough that I usually just make a fresh batch. The vegetables and tzatziki do not freeze well.

Brittany Stage

Greek Chicken Bowls with Tzatziki

Lemon-herb marinated chicken served over rice with fresh vegetables and creamy tzatziki. A filling, high protein dinner that comes together in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Greek

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lb chicken breasts or boneless skinless thighs breasts pounded to even thickness
• 3 tbsp olive oil divided
• 3 tbsp fresh lemon juice about 1 large lemon
• 3 cloves garlic minced
• 1 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups long-grain white rice or farro dry, cooked according to package directions
• 1 cup cherry tomatoes halved
• 1 medium English cucumber sliced into half-moons
• 1/4 cup red onion thinly sliced
• 3/4 cup tzatziki store-bought or homemade
• 1/4 cup fresh parsley roughly chopped, for serving

Equipment

• large skillet or sheet pan
• meat mallet or rolling pin
• mixing bowl
• instant-read thermometer

Method

 

1. If using chicken breasts, place them between two sheets of plastic wrap or in a zip-top bag and pound to an even thickness of about 3/4 inch using a meat mallet or heavy skillet. This helps them cook evenly so the thin end does not dry out before the thick center is done.
2. In a bowl or zip-top bag, whisk together 2 tablespoons of the olive oil, the lemon juice, garlic, oregano, salt, and pepper. Add the chicken and turn to coat. Let it marinate at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours.
3. While the chicken marinates, cook your rice or farro according to the package directions. Season the cooked grain with a small pinch of salt and a drizzle of olive oil, then set aside covered to stay warm.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers. Remove the chicken from the marinade, letting the excess drip off, and place it in the skillet. Cook without moving it for 5 to 6 minutes until a golden crust forms on the bottom.
5. Flip the chicken and cook another 5 to 7 minutes, or until an instant-read thermometer inserted into the thickest part reads 165 degrees F. If the pan gets too dark, lower the heat slightly. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
6. Divide the rice or farro among four bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, and red onion. Spoon a generous dollop of tzatziki over the top and finish with fresh parsley. Serve immediately.

Notes

The marinated chicken keeps in the fridge for up to 3 days cooked, making this a great meal prep option. Sheet pan method: roast marinated chicken at 425 degrees F for 20 to 22 minutes instead of using the skillet.

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