This healthy Chicken Tzatziki Bowl is full of interesting texture and delicious flavors. These bowls come together in less than 30 minutes for an easy weeknight meal.
This Chicken Tzatziki Bowl is inspired by Greek and Mediterranean flavors. To keep things quick and easy, you can purchase readily available store-bought tzatziki sauce (usually in the refrigerated aisle near the hummus) for this bowl, or you can make your own with some plain Greek yogurt, dill, garlic and cucumber. I like to buy prepared cauliflower rice to keep things easy for this bowl, but you can also make your own if you prefer. This Greek Chicken Bowl is delicious, nutritious and can be made on the busiest of weeknights when you take a little help from the store-bought sauce and cauliflower rice. This bowl is also gluten-free, grain-free, low-carb, keto and can easily be made vegetarian, vegan or dairy-free.
Bowl meals are my favorite meals because you can set up a bar with all of the ingredients and let everyone assemble their bowl bowl to easily accomodate a variety of dietary restrictions and picky eaters. Want other easy yet nutritious and delicious bowl meal recipes? Try my Deconstructed Sushi Bowls, Lebanese Grape Leave Bowls or Beef Bulgogi Bowls.
Here's what you need to make Chicken Tzatziki Bowls:
- cauliflower rice
- sliced boneless skinless chicken breasts
- chopped cucumbers
- halved grape tomatoes
- sliced red onion
- kalamata olives
- crumbled feta cheese
- tzatziki sauce
- olive oil
- dried parsley
- dried dill
- dried oregano
- black pepper
- garlic powder
- red pepper flakes
See recipe card for quantities.
Here's how to make Chicken Tzatziki Bowls:
In a large mixing bowl, stir together the olive oil, minced garlic, dried parsley, dill, oregano, salt, pepper and red pepper flakes.
Add the sliced chicken to the bowl, stirring to coat.
Spread the seasoned chicken onto a greased sheet pan. Bake at 425 for 30 minutes, stirring halfway through.
To serve, spread the cooked cauliflower rice across the bottom of a bowl, arrange desired toppings across the cauliflower rice then enjoy.
Hint: Line the baking sheet with parchment paper or foil for easy cleanup.
Want to substitute an ingredient in Chicken Tzatziki Bowls:
- Chicken - use sliced boneless skinless chicken thighs in place of the chicken breasts for a richer finished dish.
- Spices - use fresh herbs in place of the dried herbs.
- Olive oil - use an equal amount of a different mild oil such as avocado oil.
- Cauliflower rice - use cooked white rice, quinoa, Mediterranean Cauliflower Rice or shredded lettuce in place of the regular cauliflower rice.
- Tzatziki - use hummus or this easy Yogurt Dill Sauce instead of the tzatziki sauce.
- Garlic powder - use 3 cloves of minced garlic in place of the garlic powder.
Try one of these variations of a Chicken Tzatziki Bowl:
- Spicy - add an additional ¼-1/2 teaspoon of red pepper flakes to the oil and spice mixture.
- Deluxe - add sundried tomatoes, banana peppers, artichoke hearts or roasted red peppers to the bowl and sprinkle everything with fresh lemon juice.
- Vegetarian - use a drained can of chickpeas in place of the cooked chicken in this bowl.
This equipment comes in handy when making Chicken Tzatziki Bowls:
Store leftover Chicken Tzatziki Bowl ingredients in separate airtight containers in the fridge for up to 4 days. The cooked chicken can also be stored in the freezer for up to 6 months. (Check out this article for more details on how to properly freeze and thaw cooked meat.)
For extra flavor and to add some visual interest, add a bit of char to the chicken by broiling it for 5 minutes before serving.
Tzatziki goes goes well with a variety of meats that are seasoned with garlic, olive oil and herbs including white fish, chicken, beef, lamb and pork. Tzatziki is particularly delicious when paired with grilled meats.
Looking for other healthy bowl meal recipes like this? Try these:
Need something sweet after your meal? Try one of these desserts:
Chicken Tzatziki Bowl
- 4 Tablespoon olive oil
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 4 boneless skinless chicken breasts, sliced
- 24 oz cooked cauliflower rice
- 1 cucumber, chopped
- 8 oz grape tomatoes, halved
- 1 red onion, sliced
- ½ cup kalamata olives
- ½ cup feta cheese
- ½ cup tzatziki sauce
- Preheat the oven to 425.
- In a large mixing bowl, stir together the olive oil, dried parsley, dill, oregano, salt, pepper, garlic powder and red pepper flakes. Add the sliced chicken to the bowl, stirring to coat.
- Spread the seasoned chicken onto a greased sheet pan. Bake at 425 for 30 minutes, stirring halfway through.
- To serve, spread the cooked cauliflower rice across the bottom of a bowl, arrange desired toppings across the cauliflower rice then enjoy.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended