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These Greek chicken bowls are packed with tender chicken thighs, lots of fresh veggies, tangy pickled onions, and a creamy homemade Tzatziki sauce. They're naturally gluten-free, paleo, Whole30, and perfect for meal prep or busy weeknights. With a lot of flavor, fresh ingredients, and 35 grams of protein per serving, this is an easy dinner recipe that everyone will love!
Why You'll Love Chicken Tzatziki Bowls
I love a good bowl and I think these Greek chicken bowls may take the cake as my new favorite! If you're looking for a healthy, flavor-packed meal that's easy to throw together, these bowls are going to be your new go-to!
This recipe has a few different moving parts, but you can easily make the pickled onions and Tzatziki sauce ahead of time which makes this recipe even quicker. The chicken marinade is also so delicious and versatile and if you want to, you can make the chicken and serve it with a couple of sides like coconut rice or potato wedges.
Ingredient Notes
Chicken/Marinade
- Boneless, skinless chicken thighs: Juicy and flavorful, they're perfect for marinating and grilling, but chicken breast can be used if you prefer a leaner option.
- Olive oil: Adds richness and helps the marinade coat the chicken evenly. Swap extra virgin olive oil or avocado oil if preferred.
- Fresh garlic: Infuses the chicken with bold, savory flavor. Garlic powder can be used in a pinch, but fresh is best.
- Apple cider vinegar or red wine vinegar: Adds a tangy brightness that tenderizes the chicken. Sub for lemon juice if preferred.
- Fresh thyme: Dried thyme, Italian seasoning, or rosemary can be swapped in if needed.
- Fresh oregano. Brings that signature Greek flavor. Dried oregano, dried basil, or marjoram also work.
- Fresh parsley: Adds a pop of freshness. Dried parsley works if that's all you have on hand.
- Sea salt: Enhances all the flavors and ties everything together. Kosher salt works too.
- Black pepper: Feel free to use freshly cracked black pepper for extra flavor.
Pickled Onions
- Red onion: Provides a tangy, crunchy topping that brightens up the bowls. Yellow onions can work, but red onions are prettier and milder.
- Apple cider vinegar: Gives the onions their tangy, pickled flavor. White vinegar or red wine vinegar are good swaps.
- Water: Balances out the acidity of the vinegar while keeping the onions crisp.
- Sea salt: Enhances the flavor of the onions while helping to soften them slightly. Kosher salt works just as well.
- Date syrup or maple syrup (not Whole30): Adds a touch of sweetness to balance the tang. Honey is another option, or you can omit it entirely for Whole30 compliance.
Remaining Bowl Ingredients
- Dairy-Free Tzatziki Sauce: The creamy, herby dressing that ties everything together. Store-bought versions work, but homemade is so much better!
- Lettuce or spinach: Use romaine lettuce, butter lettuce, or fresh spinach as your base.
- Cherry tomatoes: Bursts of sweetness and color. Grape tomatoes or diced Roma tomatoes are great substitutes.
- Cucumber: Adds crunch and freshness. English cucumbers or regular cucumbers are just fine, pick your favorite!
- Black olives: Brings a briny, salty bite. Kalamata olives are classic, but green olives can also work if that's what you have.
- Cauliflower rice (optional but delicious): A light, low-carb base that soaks up all the flavors. White rice or brown rice can be used if you're not avoiding grains.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Easy Greek Chicken Bowls
Step 1: Combine all of the chicken marinade ingredients and whisk well.
Step 2: Pour it over the chicken thighs and place them in the fridge to marinate for a minimum of 30 mins (or overnight works too).
Step 3: Make the pickled onions by first slicing up your onion super thin. Add your thinly-sliced onions to a glass or heat-tolerant bowl. Heat the water, apple cider vinegar, date syrup, and salt in a sauce pan until it is barely bubbling. Pour the mixture over the onions and use a fork to press them down/make sure they are coated.
Step 4: Let them sit on the counter for 30 minutes, minimum. They should be pickled enough to eat at this point! They can be made up to 2 days ahead of time and stored in the fridge for 1-2 weeks.
Step 5: Make the tzatziki sauce: Combine all of the ingredients in a bowl.
Step 6: Stir well to combine. Store in the refrigerator until ready to serve.
Step 7: Preheat the oven to 400. Line a baking sheet with foil or parchment paper. Place the chicken thighs on the sheet and discard any remaining marinade. Bake the chicken thighs for 25 minutes or until the internal temperature reaches 165.
Step 8: Let the chicken rest for 5 minutes after coming out of the oven, then dice it up.
Expert Tips
- Use leftover rotisserie chicken in place of freshly cooked chicken for an even quicker recipe.
- For juicy chicken use chicken thighs instead of breasts-they stay tender and juicy even after reheating.
- Cook the chicken on a large skillet or grill pan over medium-high heat for about 6-7 minutes per side.
Serving Suggestions
- Top each bowl with lemon zest, feta cheese, bell pepper, fresh dill, or mint for extra flavor.
- Serve with a side of pita chips or naan bread.
- If you want to have a Mediterranean food feast, serve these Greek chicken bowls with gluten free orzo salad with mediterranean dressing, a Greek cucumber salad, and a Mediterranean frittata.
Storage Tips
Chicken: Store cooked chicken in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.
Pickled Onions: Refrigerate for up to 2 weeks.
Tzatziki Sauce: Keeps in the fridge for 5 days.
Recipe FAQs
Warm the chicken in the oven at 350F for about 10 minutes, or heat in a skillet over medium-high heat until warmed through.
More Easy Weeknight Dinners
Buffalo Chicken Rice Bowls
Whole30 Carne Asada Bowls
Bacon Cheeseburger Bowls (with Big Mac Sauce)
Easy Greek Chicken Bowls Recipe with Tzatziki Sauce
Ingredients
Chicken/Marinade
- 1.5-2 lbs boneless, skinless chicken thighs
- ½ cup olive oil
- 4 cloves minced garlic
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tsp fresh thyme, or 1 tsp dried
- 2 tsp fresh oregano, or 1 tsp dried
- 1 tbsp chopped fresh parsley, or 1.5 tsp dried
- 1 tsp sea salt
- ½ tsp pepper
Pickled Onions
- 1 large red onion, sliced very thin
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp sea salt
- 2 tsp date syrup, or maple syrup (not Whole30)
Remaining Ingredients
- 1 batch Dairy Free Tzatziki Sauce
- Lettuce or Spinach
- Cherry Tomatoes , sliced
- Cucumber, diced
- Black olives, sliced
- Cauliflower rice, (optional but delicious)
Instructions
- First, combine all of the chicken marinade ingredients. Place the chicken thighs in a shallow dish or a plastic bag and pour the marinade over top. Let them marinate for a minimum of 30 minutes (or overnight).
- Make the pickled onions. Combine the apple cider vinegar, water, salt, and date syrup in a small sauce pan and bring it almost to a boil. Place your thinly-sliced onion in a glass bowl/container (or another heat-resistant container) and pour the mixture over top. Use a fork to press the sliced onions down into the mixture to coat them. Let them sit on the counter for 30 minutes or more. You can store these in the fridge for 1-2 weeks!
- Make the Tzatziki sauce. Combine all of the ingredients and stir well. You can make this up to 2 days ahead of time and store in the fridge for up to 5 days.
- Preheat the oven to 400. Line a baking sheet with parchment paper or foil. Place the chicken thighs on the baking sheet and discard any remaining marinade. Bake them for 25-30 minutes or until their internal temp reaches 165 and they are crisped to your liking. Let them rest for 5 minutes after they come out of the oven, then dice them up.
- Assemble your bowls! Add some spinach or lettuce, tomatoes, cucumber, olives, pickled onions, chicken, and tzatziki sauce to each bowl. Enjoy!
Notes
- For juicy chicken use chicken thighs instead of breasts-they stay tender and juicy even after reheating.
- Cook the chicken on a large skillet or grill pan over medium-high heat for about 6-7 minutes per side.
- Use leftover rotisserie chicken in place of freshly cooked chicken for an even quicker recipe.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This worked exactly as written, thanks!
This may very well be the best salad I’ve ever made. Thanks for another winning recipe!
Woo hoo! Thank you!