Greek Chicken Bowls (with Tzatziki)
Developed and tested by Robyn Conley Downs
on Jun 20, 2022 (last updated Apr 7, 2026) 
These Greek chicken bowls are packed with protein and taste like something you’d order at a restaurant. Yogurt-marinated chicken cooks up golden and juicy, served over lemon herb rice with a crisp cucumber tomato salad, creamy tzatziki, crumbled feta, and kalamata olives. Everything preps ahead, making it one of the best meal prep bowls to have on rotation!
Greek Chicken Bowls with Tzatziki and Rice
Okay, it’s no secret that I could eat Greek chicken and salad pretty much every meal of the day (see sheet pan Greek chicken as exhibit A). And these Greek chicken bowls are pretty much my dream meal. The chicken uses my simple Greek yogurt marinade with Greek yogurt, lemon, and garlic, which tenderizes the chicken and helps it caramelize in the skillet for a golden, flavorful crust. Don’t worry, though, a minimum of 15 minutes is all you need to get all the flavor into the juicy chicken.
And the rice? Well, the rice might just me my favorite parts. It’s cooked in chicken broth instead of water, then finished with fresh lemon juice and parsley for a bright, herb-forward flavor that ties everything together. While the rice simmers, you just toss together the cucumber tomato salad with a quick lemon and olive oil dressing, and it comes together in about 5 minutes and adds a fresh, crunchy contrast to the warm components.
To assemble, pile the lemon herb rice into a bowl, add the sliced chicken and cucumber tomato salad, then finish with a generous spoonfuls of tzatziki, crumbled feta, and kalamata olives. I told ya, dream meal. And if you’re into high-protein meal prep, store each component separately in airtight containers. The chicken, rice, and salad keep well for 3 to 4 days in the fridge. Add the tzatziki and feta just before serving to keep everything fresh. And if you want a homemade sauce alternative to tzatziki, my yogurt tahini sauce is a 3-ingredient option worth keeping on hand.
Testing Tips for Greek Yogurt Chicken Bowls with Rice
- Don’t skip resting the chicken for 5 minutes after cooking. Slicing too early lets the juices run out and the chicken loses moisture.
- For the crispiest results in the skillet, make sure the pan is fully preheated before adding the chicken and resist the urge to move it around. Let it develop a golden crust on one side before flipping!
- Season the salad right before serving rather than ahead of time. The salt draws moisture out of the cucumber and tomatoes, which can make the salad watery if it sits too long.
- Cook the rice in chicken broth and let it steam off the heat for 5 minutes before fluffing. This step makes a noticeable difference in texture and prevents gummy rice!
Greek Chicken Bowls (with Tzatziki)
Ingredients
For the Greek Yogurt Chicken
- 1½ pounds boneless skinless chicken breasts or thighs
- ¼ cup plain Greek yogurt
- 3 tablespoons olive oil, divided
- ¼ cup fresh lemon juice, divided
- 1 teaspoon fresh lemon zest
For the Lemony Rice
- 1½ cup long grain white rice
- 2¼ cups low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
For the Cucumber Tomato Salad
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- ¼ medium red onion, thinly sliced
For the Bowls
- 1 cup prepared tzatziki
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives, pitted and halved
Equipment
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the Greek yogurt, 1 tablespoon of the olive oil, lemon zest, 1 tablespoon of the lemon juice, garlic, and ½ teaspoon of the salt.
- Add the chicken and turn to coat evenly. Let marinate for at least 15 minutes at room temperature while you prep the remaining ingredients (or cover and refrigerate for up to 8 hours, refrigerated).
Cook the Rice
- Combine the rice, chicken broth and ¼ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of the lemon juice and the parsley.
Make the Salad
- While the rice cooks, combine the cherry tomatoes, cucumber, and red onion in a medium bowl. Add 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon of the salt. Toss to coat and set aside.
Cook the Chicken
- Skillet: Heat a large skillet over medium-high heat along with 1 tablespoon of the olive oil. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade.
- Cook for 5 to 6 minutes per side for breasts or 4 to 5 minutes per side for thighs, until golden and cooked through (165°F internal temp). Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.
Assemble the Bowls
- Divide the lemony rice among four bowls. Top each with sliced chicken and the cucumber tomato salad. Add tzatziki, crumbled feta, and a few kalamata olives. Serve with lemon wedges on the side.
Notes
- Meal Prep: Store the chicken, rice and salad separately in airtight containers, which all keep well for 3 to 4 days in the fridge. Add the tzatziki and feta just before serving to keep everything fresh.
