Greek Chicken Bowls with Tzatziki & Lemon Rice — Try It

Introduction

Bright lemon, warm oregano, and cool tzatziki meet in a bowl you can make any night of the week. Greek Chicken Bowls deliver juicy, marinated chicken over fragrant lemon rice with crisp vegetables and tangy sauce in 40 minutes. I developed and tested this recipe over many weeknight runs while recipe testing at home and in small restaurant service; I refined the marinade across eight trials to land the best balance of acid, oil, and herbs. This version is easy enough for busy parents and detailed enough for cooks who like precision. Jump to Recipe

I like to compare bowls when building meal prep routines — if you want a spicier profile, try my take on buffalo chicken bowls for inspiration. Now let’s walk through why this bowl works and how to make it reliably.

[IMAGE PLACEHOLDER — Alt text: “Greek Chicken Bowls served on a plate, showing grilled chicken, lemon rice, and a dollop of tzatziki”]

Why This Recipe Works

Balanced marinade: Acid (lemon) tenderizes while oil carries oregano and garlic evenly into the meat.
High-heat finishing: Searing over high heat creates a caramelized crust that locks juices inside.
Simple tzatziki: Grated cucumber and strained yogurt make a creamy sauce without thinning.
Bright rice: Lemon and a little butter lift plain rice and tie all flavors together.
Make-ahead friendly: Components store separately for crisp textures when assembled later.

Ingredients Breakdown

Chicken thighs (500 g / 1 lb 2 oz, boneless skinless): Thighs stay juicy under high heat. You can use breasts, but they cook faster and risk drying.
Olive oil (60 ml / 1/4 cup): Carries flavor and helps the chicken brown.
Lemon (zest + juice of 1 large lemon, about 30 ml / 2 tbsp): Tenderizes and flavors both chicken and rice.
Garlic (3 cloves, minced): Adds savory depth.
Dried oregano (2 tsp): Classic Greek herb — do not substitute with mixed Italian seasoning if you want authentic flavor.
Kosher salt (1½ tsp Diamond Crystal / 1 tsp Morton): If using Morton, use 1 tsp because it’s denser.
Black pepper (1/2 tsp freshly ground): For brightness.
Plain Greek yogurt (240 g / 1 cup, full-fat recommended) for tzatziki: Strains less and stays tangy. Low-fat works but is thinner.
Cucumber (1 small, grated and drained): Adds texture and freshness.
Fresh dill or mint (2 tbsp chopped): Dill is classic; mint is a brighter swap.
Long-grain white rice (240 g / 1 cup dry): Yields fluffy lemon rice.
Chicken stock or water (480 ml / 2 cups): For cooking rice. Using stock adds depth.
Cherry tomatoes, red onion, cucumber slices, kalamata olives: Build freshness and contrast.

Essential Equipment

Large bowl for marinating (at least 2 L / 8 cups).
Heavy skillet or cast-iron pan (10–12 inch / 25–30 cm): Needed to get a good sear. If you don’t have cast iron, use a stainless steel skillet and preheat thoroughly.
Fine grater or box grater: For cucumber and lemon zest.
Microplane (optional): For zest accuracy — a small knife will also work.
Digital thermometer: Ensures chicken reaches a safe internal temperature without overcooking.
Strainer or cheesecloth: To drain grated cucumber for tzatziki.

Step-by-Step Instructions {#recipe-card}

Prep Time: 20 minutes

Cook Time: 20 minutes

Inactive Time: None

Total Time: 40 minutes

Servings: 4 bowls (Serving size: 1 bowl)

Step 1: Make the Marinade and Marinate the Chicken

In a large bowl combine 60 ml (1/4 cup) olive oil, zest and juice of 1 lemon (30 ml / 2 tbsp), 3 minced garlic cloves, 2 tsp dried oregano, 1½ tsp kosher salt (or 1 tsp Morton), and 1/2 tsp black pepper. Add 500 g (1 lb 2 oz) boneless skinless chicken thighs and toss to coat. Marinate for 10–20 minutes at room temperature, or up to 2 hours in the fridge. Timing cue: even 10 minutes gives a clear flavor lift.

Step 2: Prep the Tzatziki

Grate 1 small cucumber, then squeeze or strain until mostly dry (about 1–2 tablespoons liquid removed). Mix 240 g (1 cup) plain Greek yogurt, drained cucumber, 1 tbsp chopped dill, 1 minced garlic clove, 1 tsp lemon juice, and 1/4 tsp salt. Chill while you cook. Sensory cue: the sauce should smell bright and garlicky but not flat.

[IMAGE PLACEHOLDER — Alt text: “Close-up of tzatziki being mixed showing grated cucumber and creamy yogurt”]

Step 3: Cook the Lemon Rice

Rinse 240 g (1 cup) long-grain rice until the water runs clear. Combine rice with 480 ml (2 cups) chicken stock or water, 1 tbsp butter or olive oil, and 1 tbsp lemon juice in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Rest covered for 5 minutes, fluff with a fork. Doneness cue: grains separate and feel tender but not mushy.

Step 4: Sear the Chicken

Heat a 10–12 inch (25–30 cm) heavy skillet over medium-high heat until hot. Add 1 tbsp oil, then add chicken in a single layer. Sear 3–4 minutes per side until a deep golden crust forms and internal temperature reads 74°C (165°F). Timing cue: total cook time is about 8–10 minutes depending on thickness. Do not overcrowd the pan — work in batches if needed.

Step 5: Rest and Slice

Transfer chicken to a cutting board and rest 5 minutes. Slice into 1–2 cm (1/2 inch) strips against the grain for tenderness. Resting locks juices and prevents dryness.

Step 6: Assemble the Bowls

Divide 4 cups cooked lemon rice among 4 bowls (about 160 g / 1 cup cooked rice per bowl). Top each with sliced chicken (about 125 g / 4–5 oz cooked), a generous spoon of tzatziki (60 g / 1/4 cup), halved cherry tomatoes, cucumber slices, red onion, and 6–8 kalamata olives. Finish with a drizzle of olive oil and a sprinkle of oregano or chopped dill. Serve immediately.

Expert Tips & Pro Techniques

Marinade timing: Even 10–20 minutes improves flavor. For deeper flavor, marinate up to 2 hours. Avoid overnight; excessive acid can make meat mushy.
Sear properly: Wait for the pan to smoke lightly before adding the chicken. This gives a better crust.
Avoid watery tzatziki: Salt the cucumber and squeeze it dry. Excess water thins the sauce and makes the bowl soggy.
Common mistake: Overcrowding the pan lowers temperature and prevents browning. Cook in batches if necessary.
Make-ahead: Cook rice and chicken up to 3 days ahead. Store separately and reheat the chicken in a hot oven (175°C / 350°F) for 8–10 minutes to restore crust.
Professional tweak: Finish chicken with a quick squeeze of fresh lemon after resting to brighten flavors just before serving.

Storage & Reheating

Refrigerator: Store components separately in airtight containers. Chicken and rice keep 3–4 days. Tzatziki lasts 3 days. Vegetables stay crisp 2–3 days in a separate container.
Freezer: Cooked chicken freezes best without the tzatziki. Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat chicken in a 175°C (350°F) oven for 8–10 minutes until warmed through. Reheat rice covered in the microwave for 1–2 minutes with a splash of water, or in a skillet over medium heat for 4–6 minutes. Avoid microwaving tzatziki — it breaks down and separates.

Variations & Substitutions

Gluten-Free Version: This recipe is naturally gluten-free. Keep soy-based condiments out of the marinade. No timing changes needed.
Greek Chicken Bowl with Pita: Replace rice with 4 warm pitas; slice chicken thinner and serve immediately. Use 1 pita per serving instead of rice.
Dairy-Free Version: Use dairy-free yogurt (coconut or almond) for tzatziki-style sauce, but expect a different tang and thinner texture. Add 1 tsp apple cider vinegar to mimic tang.
Herbed Chicken Swap: Replace oregano with 2 tbsp chopped fresh oregano plus 1 tbsp chopped thyme. No change in cook time.
Lighter Version: Use chicken breast (500 g / 1 lb 2 oz). Reduce sear time to 3–4 minutes per side and check for 74°C (165°F) internal temperature to avoid drying.

Serving Suggestions & Pairings

Side: Serve with a simple green salad dressed in lemon and olive oil.
Bread: Warm pita or crusty bread to scoop and enjoy with tzatziki.
Drink: Pair with a dry white wine or sparkling water with lemon.
Garnish: Add crumbled feta and extra chopped dill for a richer finish.
If you like other international bowls, compare textures and sauces with Thai peanut chicken noodle bowls to vary weeknight rotation.

Nutrition Information (per serving) Serving size: 1 bowl — recipe yields 4 servings

Calories: 520 kcal
Total Fat: 22 g
Saturated Fat: 5 g
Cholesterol: 110 mg
Sodium: 700 mg
Total Carbohydrates: 35 g
Dietary Fiber: 6 g
Sugars: 6 g
Protein: 40 g

Nutrition values are estimates calculated using standard nutritional databases. Actual values may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

Q: Why did my chicken turn out dry?

A: Likely overcooked. Use a digital thermometer and pull chicken at 74°C (165°F). Resting 5 minutes helps redistribute juices.

Q: Can I make this without yogurt?

A: For a dairy-free option, use a coconut- or almond-based yogurt. The texture will be slightly thinner; add 1 tsp vinegar to boost tang.

Q: Can I double this recipe?

A: Yes. Cook chicken in batches and use a large pot for rice. Timing per batch remains the same; allow extra hands-on time for searing.

Q: Can I prepare this the night before?

A: Yes. Cook rice and chicken, and make tzatziki. Store separately and assemble just before serving to keep vegetables crisp.

Q: How long does this keep in the fridge?

A: Store chicken and rice in airtight containers for 3–4 days. Tzatziki is best within 3 days.

Q: What’s a good vegetable swap?

A: Roasted peppers, grilled zucchini, or steamed green beans work well. Keep portions similar to maintain bowl balance.

Q: Is there a gluten-free option?

A: This recipe is naturally gluten-free when you use plain ingredients. Avoid adding soy sauce or wheat-containing condiments.

Conclusion

These bowls are a fast, balanced meal that travel well for lunches and scale simply for a crowd. For more bowl ideas and flavor swaps, see the bright take on Eat With Clarity’s Greek Chicken Bowls and the creamy variation at Half Baked Harvest’s Chicken Tzatziki Bowls.