This Chicken Tzatziki Bowl has quickly become my go-to when I want something refreshing, satisfying, and good for my body without feeling like I’m missing out on anything. It’s the kind of meal that leaves you full, not heavy.
The grilled chicken is marinated in a tangy mix of Greek yogurt, garlic, oregano, and turmeric, making it not only flavorful but also loaded with natural anti-inflammatory benefits—turmeric being a standout ingredient.
Paired with crisp cucumbers, sweet cherry tomatoes, briny olives, and a creamy Skinny Tzatziki, it’s a power bowl that doesn’t feel like one.
Now, it’s a staple in my rotation, especially when I’m focused on eating clean or meal prepping for the week. It fits beautifully alongside a Greek Salad or even a vibrant Pomegranate Margarita when I want to dress things up for dinner guests.
It’s no surprise that Mediterranean-style meals are trending—they’re consistently linked to heart health, weight management, and overall longevity. In fact, studies show the Mediterranean diet reduces the risk of chronic disease by up to 30%.
Light, bold, and ridiculously easy to love.
If you give it a try, let me know how you make it your own—I’d love to hear your version.
What Makes This Recipe a Regular on My Table?
This isn’t just another meal prep idea—it’s one of those rare recipes that hits the sweet spot between flavor, flexibility, and feel-good nourishment. Here’s why it works so well for me (and probably will for you too):
- It Started as Summer Meal Prep: I first made this on a hot July Sunday, and it’s still in my weekly rotation. It’s refreshing, satisfying, and never gets old.
- Big Flavor, No Heavy Sauces: Thanks to the yogurt, garlic, and herbs, the chicken stays juicy and bold—without needing cheese, cream, or anything heavy.
- Easy to Customize: Some days it’s quinoa, others it’s brown rice or greens—it always adapts to what I have or what I’m craving.
- Light but Satisfying: This bowl keeps me full and energized without slowing me down—perfect when I want to eat clean and feel great doing it.
Chicken Tzatziki Recipe
Equipment
- Mixing bowls
- Whisk or Spoon
- Knife and Cutting Board
- Measuring spoons and cups
- Skillet or grill pan
- Tongs or spatula
- Serving bowls
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs
- 1/4 cup 1% plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt plus more for sprinkling
- 1/8 teaspoon red pepper flakes optional
- Freshly cracked black pepper
For the salad:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 3 Persian cucumbers thinly sliced
- 1 cup 145 g cherry tomatoes halved
- ¼ red onion thinly sliced
For the bowls:
- 2 cups cooked quinoa
- 1 cup Skinny Tzatziki from my blog
- 1/4 cup authentic feta the kind that comes in brine, crumbled
- 12 smashed castelvetrano olives
Instructions
- In a bowl, mix yogurt, oil, vinegar, garlic, and seasonings to make the chicken marinade.
- Add chicken thighs and coat well. Let marinate for at least 10 minutes.
- While marinating, prep the salad: slice cucumbers, tomatoes, and red onion, then toss with oil, vinegar, salt, and pepper.
- Heat a skillet or grill pan and cook chicken until golden and fully cooked, about 6–8 minutes per side.
- Let chicken rest, then slice or shred as desired.
- In serving bowls, layer quinoa, salad mix, and cooked chicken.
- Add a generous dollop of homemade Skinny Tzatziki on top.
- Finish with crumbled feta and smashed olives for added flavor and texture.
Nutrition Info:
| Nutrition | Value |
| Calories | 400kcal |
| Carbohydrates | 30g |
| Protein | 33g |
| Fat | 16g |
| Sugar | 4g |
| Sodium | 719mg |
Smart Variations For Things Up!
- Try a shawarma-style twist: Add a pinch of cinnamon and allspice to the marinade for a warm, aromatic flavor that brings serious Middle Eastern vibes to the bowl.
- Use labneh instead of tzatziki for a richer finish: It’s thicker, tangier, and gives the bowl a more indulgent, creamy feel—especially good if you’re skipping the feta.
- Grill over charcoal for a smoky upgrade: If you’ve got the time and setup, charcoal-grilled chicken takes this recipe from meal prep to dinner-party worthy.
- Layer it into a pita pocket: Turn the bowl into a handheld meal by stuffing everything—chicken, salad, tzatziki, and olives—into a warm pita. Great for on-the-go lunches.
- Top with crunchy spiced chickpeas: Roast chickpeas with paprika and cumin until crisp and scatter them over the bowl for added protein and texture.
- Add preserved lemon for a citrusy punch: Dice and sprinkle over the bowl—it pairs beautifully with the yogurt marinade and brings brightness that fresh lemon juice just can’t match.
Quick Questions?
1. Can I make the chicken ahead of time?
Ans: Yes! Cooked chicken stores well in the fridge for up to 4 days. Reheat gently or serve cold in bowls or wraps.
2. Can I use chicken breast instead of thighs?
Ans: Absolutely. Chicken breast works fine—just don’t overcook it, as it can dry out faster than thighs.
3. Is this recipe good for meal prep?
Ans: Totally! Prep all components ahead of time and assemble when ready to eat. Keep tzatziki and salad separate until serving.
4. Can I serve this bowl cold?
Ans: Yes, it tastes great cold—especially on hot days. Just skip reheating and build your bowl straight from the fridge.
5. What if I don’t have red wine vinegar?
Ans: Swap with lemon juice or apple cider vinegar. The flavor changes slightly, but the tangy balance will still shine.
6. Can I freeze the marinated chicken?
Ans: Yes, freeze the raw marinated chicken in a sealed bag. Thaw overnight before cooking as usual.
