Easy Greek Chicken Bowls Recipe with Tzatziki Sauce

5 from 22 votes

Easy Greek Chicken Bowls Recipe with Tzatziki Sauce

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Greek

Servings: people

Author: Mary Smith

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