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Chicken Tzatziki Protein Bowls - Fresh, Filling, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin (optional, for warmth)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Tzatziki: 1 cup thick Greek yogurt (2% or whole milk)
  • 1/2 large English cucumber, grated and squeezed dry
  • 1 clove garlic, finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
  • Pinch of kosher salt and black pepper
  • For the Bowls: 2 cups cooked brown rice, basmati, or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/2 cup crumbled feta
  • Fresh parsley or dill, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Marinate the chicken: In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, cumin (if using), salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 20–30 minutes, or up to 8 hours in the fridge.
  2. Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm, or chill for meal-prep bowls.
  3. Make the tzatziki: Grate the cucumber, then squeeze out excess water with a clean towel. Stir together yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Taste and adjust salt or lemon as needed. Chill until serving.
  4. Grill or pan-sear the chicken: Heat a grill or skillet over medium-high. Cook chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
  5. Prep the veggies: Halve tomatoes, dice cucumber, and slice red onion. Pit and halve olives if using. Crumble feta.
  6. Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta.
  7. Finish with tzatziki: Spoon a generous dollop over the top. Sprinkle with herbs and serve with lemon wedges. Add a drizzle of olive oil if you like.