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Ground Chicken Greek Bowls With Tzatziki - Fresh, Fast, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Ground Chicken 1 lb ground chicken (93% lean works well)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Juice of 1/2 lemon
  • For the Tzatziki 1 cup plain Greek yogurt (2% or whole milk)
  • 1/2 large English cucumber, grated
  • 1 clove garlic, finely grated or minced
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp lemon juice
  • 1–2 tsp olive oil
  • 1/4 tsp kosher salt
  • Black pepper to taste
  • For the Bowls 3 cups cooked rice or quinoa (white, brown, or lemon-herb rice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley or dill, chopped
  • Lemon wedges, for serving
  • Olive oil and red wine vinegar, for drizzling (optional)

Method
 

  1. Make the tzatziki: Grate the cucumber on the large holes of a box grater. Squeeze out excess moisture with your hands or a clean towel. Stir together yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Taste and adjust lemon or salt. Chill while you prep everything else.
  2. Cook the base: If you haven’t already, cook your rice or quinoa according to package directions. Fluff, then stir in a squeeze of lemon, a drizzle of olive oil, and a pinch of salt for extra flavor.
  3. Season the chicken: In a small bowl, mix oregano, cumin, paprika, thyme, red pepper flakes (if using), salt, and black pepper.
  4. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant. Add ground chicken and break it up with a spatula. Sprinkle the spice mix over the meat and cook 6–8 minutes, stirring, until browned and cooked through.
  5. Finish the chicken: Reduce heat to medium. Squeeze in lemon juice and stir to coat. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  6. Prep the veggies: While the chicken cooks, chop the cucumbers, halve tomatoes, slice the onion, and pit and halve the olives. Crumble the feta and chop the herbs.
  7. Assemble the bowls: Add a scoop of rice to each bowl. Top with ground chicken, cucumbers, tomatoes, red onion, and olives. Add a generous spoonful of tzatziki and a sprinkle of feta. Finish with fresh herbs, a drizzle of olive oil, and a splash of red wine vinegar or lemon if you like.
  8. Serve: Offer extra tzatziki and lemon wedges at the table. Enjoy warm or at room temperature.