Greek Chicken Tzatziki Bowls are protein packed (over 40 grams per bowl) and big on flavor. We're adding the classic Mediterranean ingredients, from marinated chicken breast to creamy tzatziki sauce and couscous, all in one delicious bowl. Ready in just 40 minutes.
These Mediterranean Chicken Bowls are my go to meal all Summer long. The ingredients are so fresh and delicious and this is a "no guilt" meal. Also, how good is tzatziki sauce? I could eat it on everything!
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Why You'll Love This Recipe:
- Nutrient Heavy. Protein packed from the chicken breast and greek yogurt (46 grams of protein per bowl) and we're getting nutrients from the veggies too!
- Easy to Make. Super simple instructions with step by step photos.
- Big of Flavor. Eating healthy and meeting your protein goals doesn't have to be boring, and this recipe proves that.
- Meal Prep Friendly. Prep this for the week ahead and save time with quick lunches or dinners during the week.
For more Protein Packed Bowls, try these Ground Beef Burrito Bowls, Teriyaki Steak Bowls, Chicken Poke Bowls, Street Corn Chicken Rice Bowls, and Cheeseburger Bowls.
Ingredients:
Chicken Breast: I like using an Air Chilled Chicken for the best taste, like the Smart Chicken brand.
Chicken Stock: Choose chicken stock over chicken broth or water to cook the couscous for a much richer taste.
Couscous: I love pearl couscous over other varieties because it tastes like pasta and is really hearty.
Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Moroccan Couscous can be swapped out for the pearl couscous. Follow the instructions on the package, but use chicken stock instead of the water for more flavor.
- Want lower carb? Substitute the couscous with crisp lettuce, like Romaine hearts.
- For a more filling dinner, serve warm pita bread with the bowls.
Love Greek Recipes? Try these Greek Chicken Wraps, Lemon Orzo Pasta Salad, Chicken Couscous, and Mediterranean Chopped Salad.
How to Make Greek Chicken Bowls:
Step 1: Trim the chicken breasts and pat dry with paper towels, if needed. Slice each breast in half (width) into 2 similar sized chicken cutlets, creating 4 thinner breasts.
Step 2: Place the chicken breast into a large bowl and pour in ¼ cup olive oil, juice from ½ a lemon, dried oregano, dried basil, ½ teaspoon salt, and ⅛ teaspoon black pepper. Mix together with your hands, coating each chicken breast in the mixture. Allow to marinate on the countertop for 15 minutes.
Step 3: To make the Tzatziki sauce: In a small bowl, add in greek yogurt, 2 tablespoons olive oil, minced cucumber, garlic, fresh dill, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until fully combined, then place in the fridge until assembling the bowls.
Step 4: In a medium sized pot over medium heat on the stovetop, melt 1 tablespoon of butter. Add in the pearl couscous and allow to toast in the butter for 2 minutes, stirring half way through. Pour in chicken stock and allow to come to a low boil. Turn heat to low and cover. Cook for 8-10 minutes until the stock is absorbed and the couscous is the texture of cooked pasta.
Step 5: As the couscous is boiling, sauté the chicken breast in a large skillet over medium heat for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to cutting board and tent with foil.
Step 6: Once the couscous is a pasta texture, stir well and remove from the heat. Leave uncovered to avoid overcooking.
Step 7: Allow the chicken to rest on the cutting board for 5-10 minutes, then slice into strips.
Step 8: Time to Assemble the Chicken Bowls! This recipe makes 4 bowls. Start with about ¼ of couscous, then add about 1 cutlet of chicken breast into each bowl. Add in a few dollops of tzatziki sauce, then add in cucumbers, olives, onions, and feta cheese. Serve and enjoy!
Expert Tips:
- Try and slice the chicken breast in half in pretty even thickness so all the chicken breast finishes in the pan around the same time.
- If you're not crazy about cucumber, you may want to blend the tzatziki sauce in the food processor to avoid the cucumber chunks. Personally, I like the added texture.
For more popular Chicken Breast Recipes for Summer, check out this Chicken Breast on the Blackstone, Dutch Oven Pulled Chicken, Air Fryer Chicken Bites, and Hot Honey Chicken Tenders.
More Healthy Dinners to Try:
If you tried this Greek Chicken Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Greek Chicken Tzatziki Bowls
- Total Time: 40 minutes
- Yield: 4 Chicken Bowls 1x
Description
Greek Chicken Tzatziki Bowls are protein packed (over 40 grams per bowl) and big on flavor. We have all the classic Mediterranean ingredients, from marinated chicken breast to creamy tzatziki sauce and couscous, in one delicious bowl. Ready in under 45 minutes.
Ingredients
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons of English cucumber, peeled, seeds removed, then minced
- 1 garlic clove, minced
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Greek Chicken Bowls:
- 2 Chicken Breasts, (about 1 lb)
- ¼ cup olive oil
- juice from ½ a large lemon
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon salted butter
- 1 cup pearl couscous
- 1 and ½ cup chicken stock
- 1 cup sliced English cucumber, cut into slices
- ½ cup red onion, sliced into thin slices
- 1 cup kalamata olives, chopped
- 1 cup feta cheese crumbles
Instructions
- Trim the chicken breasts and pat dry with paper towels, if needed. Slice each breast in half (width) into 2 similar sized chicken cutlets, creating 4 thinner chicken breasts.
- Place the chicken breast into a large bowl and pour in ¼ cup olive oil, juice from ½ a lemon, dried oregano, dried basil, ½ teaspoon salt, and ⅛ teaspoon black pepper. Mix together with your hands, coating each chicken breast in the mixture. Allow to marinate on the countertop for 15 minutes.
- To make the Tzatziki sauce: In a small bowl, add in greek yogurt, 2 tablespoons olive oil, minced cucumber, garlic, fresh dill, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until fully combined, then place in the fridge until assembling the bowls.
- In a medium sized pot over medium heat on the stovetop, melt 1 tablespoon of butter. Add in the pearl couscous and allow to toast in the butter for 2 minutes, stirring half way through. Pour in chicken stock and allow to come to a low boil. Turn heat to low and cover. Cook for 8-10 minutes until the stock is absorbed and the couscous is the texture of cooked pasta. Stir well and remove from the heat. Leave uncovered to avoid overcooking.
- As the couscous is boiling, sauté the chicken breast in a large skillet over medium heat for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to cutting board and tent with foil.
- Once the couscous is a pasta texture, stir well and remove from the heat. Leave uncovered to avoid overcooking.
- Allow the chicken to rest on the cutting board for 5-10 minutes, then slice into strips.
- Time to Assemble the Chicken Bowls! This recipe makes 4 bowls. Start with about ¼ of couscous, then add about 1 cutlet of chicken breast into each bowl. Add in a few dollops of tzatziki sauce, then add in cucumbers, olives, onions, and feta cheese. Serve and enjoy!
Notes
- Try and slice the chicken breast in half in pretty even thickness so all the chicken breast finishes in the pan around the same time.
- If you're not crazy about cucumber, you may want to blend the tzatziki sauce in the food processor to avoid the cucumber chunks. Personally, I like the added texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: high protein
- Method: skillet
- Cuisine: Greek
Payton says
These were so good! Love the marinated chicken and everything about these bowls.
Tara Smithson says
Yay, thanks Payton! I love that these bowls are so delish and healthy too!