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These loaded Chicken Tzatziki Bowls offer a fun weeknight dinner that feels extra special. Street food-inspired oven-roasted chicken served bowl style with all the “extras”. Lettuce, lots of peperoncini, a simple avocado cucumber salad, and plenty of feta. Add delicious creamy tzatziki sauce and ginger tahini and you’ll have a Greek-inspired bowl that’s SO GOOD. Serve each bowl with pita and homemade fries for a meal that everyone will truly love.

photo of Greek Chicken Tzatziki Bowl with fried on the table and naan on the side

Hi, hi from Atlanta! One quick signing here at Williams Sonoma at Ponce City Market. Then I’m off to Texas for the final two book tour stops on Monday and Tuesday, then home on Wednesday. I’m looking forward to the next couple of days, but I’m also excited to be sharing a new recipe. I’ve been wanting to share this bowl since the day I made it!! It’s so fun, delicious, and a great recipe for spring/summer.

With springtime here (NYC and Atlanta have so much color right now!), I’m definitely craving fresh foods with bright colors. Spring salads, veggie boards, and fun vegetable sides for upcoming Easter.

My one hang-up with salads is that they never quite feel that satisfying. Lots of greens, but rarely many exciting elements to build them up and make a great meal! Instead of another okay salad, I made a Greek-inspired bowl with ALL the accompaniments.

tahini ginger sauce

Here are the details

This recipe definitely looks long, and while there are some steps to it, nothing is too hard or time-consuming.

The chicken is where you want to start. It’s seasoned with yogurt, lots of garlic, shallots, smoked paprika, and oregano. Super flavorful. If you have extra time you can begin marinating the chicken a few hours before cooking or you can start cooking right away. 

Once you got your seasoned chicken roast it on a sheet pan to keep things simple and quick. 

While the chicken is roasting I like to make a quick homemade tzatziki sauce. But store-bought easily works as well! 

Then the ginger tahini. It’s tahini, ginger, a bit of garlic, lemon, and salt. So simple but it’s that drizzle of tzatziki sauce that really adds to the bowl. 

ingredient photo of lettuce and avocado

Assemble 

When the chicken is complete all that’s left is to assemble. This is basically like a big salad, but a loaded salad. 

Lots of shredded lettuce, then cucumber, avocado, crumbled feta, and plenty of fresh dill. The rest is up to you, tomatoes and peperoncini are key for me!! 

Throw the chicken on top, then add dollops of tzatziki sauce, and a drizzle of the tahini!! So many yummy flavors and textures. 

ingredient photo of chicken, lettuce, tahini, and Tzatziki

I usually serve the bowl with warm naan (or pitas) and a side of fries.

Such a fun and bright dinner for any night of the week. And what I love is that the leftovers are perfect for enjoying the next day for lunch! The sauce will last all week and can be used in multiple recipes. 

Creighton wasn’t in Colorado when I made this. But when I sent him the photo, he was bummed he wasn’t around. Definitely his kind of dinner! 

Greek Chicken Tzatziki with naan and fries

Looking for other easy dinners? Here are some favorites:

Easy Greek Sheet Pan Chicken and Potatoes

30 Minute Spicy Indian Butter Chicken

Sheet Pan Chicken Gyros with Feta Tzatziki

Lastly, if you make these Chicken Tzatziki Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

chicken tzatziki bowls #tiktokrecipe #tzatziki #bowls #lunch #easydinner #takeout #ricenoodles #veggies #feta #spring #healthyrecipe

♬ As It Was – Harry Styles

Greek Chicken Tzatziki Bowls

Author: Tieghan Gerard
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 560 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Ginger Tahini

US Customary – Metric

Instructions

  • 1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
    2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.
    3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.
    4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
    5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini.
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Greek Chicken Tzatziki bowl with naan and fries

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Comments

    1. Hey Amanda,
      You can skip them:) Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

  2. 5 stars
    Meal prepped this for the week and it’s absolutely delicious!! Especially the ginger tahini sauce, sooo good. I had been looking for a tahini sauce recipe similar to the tahini cesar one Cava makes – and I honestly like this one better!! Which is saying something haha. Thank you so much for another amazing recipe Tieghan 🙂

    Reply

    1. Hi Kelsey,
      Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! Thanks for your kind message! xT

      Reply

  4. Like all your recipes, this one was amazing! So many delicious flavours in one bowl! The tahini sauce really was a bonus too.

    Reply

    1. Hi Makenna,
      Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT

      Reply

  6. This was a hit! I left my chicken thighs whole – and I added lemon juice to the marinade – seemed to need some acidity. I let the chicken marinate in the fridge for 6+ hours. I cut them into strips after they were cooked. Super flavorful.
    I made your tzatziki sauce and naan. We added kalamata olives, pickled red onions, pepperoncini, avocado, cucumbers and feta. Yum!
    The tahini sauce wasn’t great. The ginger and tamari gave it an Asian flavor that didn’t seem to go as well with the rest of the dish. Would love to incorporate the tahini some other way – any suggestions ? …Because we will make this again and I still have tahini left 🙂

    Reply

    1. Hi Liz,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! I would just skip the tahini next time if you didn’t love it:) xT

      Reply

  7. 5 stars
    Delish! I don’t tend to bother with the ginger tahini, just a dollop of yoghurt and an extra squeeze of lemon juice is perfect if you’re in a hurry but want a bit of dressing. Love ALL of your recipes.

    Reply

  8. 4 stars
    The chicken wasn’t as flavorful as I was expecting, but the ginger tahini was amazing! I think I’ve found a new sauce to put on everything.

    Reply

  9. 1 star
    Once again, “half baked” is an apt description. Was this recipe even tested? The pictures looks great – but the recipe was a bust. The tahini “sauce” was thicker than mashed potatoes. This is my experience with all of the Half Baked Harvest recipes – you get sucked in by the pretty pictures, but the recipes are a mess.

    Reply

    1. 5 stars
      This felt like a really rude and unnecessary comment. If you didn’t enjoy the recipe, you could have said that a lot more nicely. There was no reason to be nasty.

      I’ve been a fan of HBH for years now and I’ve made dozens of her recipes (nearly every single one of her bowls) and I’ve had great success… and so have a lot of the commenters. So, perhaps, the problem isn’t with the recipes, but with the person making them.

      Reply

  10. I’m a huge fan (honestly, I’ve made 3 of your recipes this week). I made this with one tiny change – I roasted baby potatoes on the pan with the chicken instead of making fries. It is sensational. The chicken is super flavorful, and the ginger tahini is like elevated hummus. My spouse and 4 year old devoured every bite. It’s what I always want take-out Greek salads to be.

    Reply

    1. Hi Amanda,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT

      Reply

  11. 3 stars
    I thought the flavor was decent but the cook time was off. I cubed the chicken as instructed and at 15 minutes the chicken was bone dry. I can’t imagine if I would have broiled it or cooked it an additional 5-10 minutes more. Also, the tahini sauce needed over a 1/2 cup of water to thin it out. This large of a quantity should be in the instructions. I won’t make this again.

    Reply

    1. Hi Julia,
      Thanks for making this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed. xTieghan

      Reply

  13. 4 stars
    Everything had great flavor. The ginger tahini was not “drizzle” in formation. It was more of a paste. Still very tasty but wasn’t able to drizzle and it didn’t look like the pictured tahini in the little cup. It was more like a paste and mixed in the greek bowl with all the ingredients more like a feta cheese consistency. Suspecting the honey and lemon made it this way. Not sure!

    Reply

    1. Hi Christine,
      Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! Sounds like your tahini was thicker than mine, next time just add some olive oil to thin it out. xx

      Reply

  14. 5 stars
    Just made these last night and according to my family, it was a “restaurant-quality”. Compliments all around. So DELISH! I skewered the chicken on kebabs and cooked them on the grill, since it was way too hot to turn on the oven, and they got a nice char to them. I also added the onions and feta to the cucumber and avocado mix to make kind of a Greek salad. Definitely the kind of meal you want to eat when it is hot outside! (Or anytime)

    Reply

    1. Hey Sarah,
      Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?

      Reply

      1. Boo! I did something wrong because it lacked flavor. I for sure needed more salt with the chicken. I thought it was going to be way better. Disappointed for all the time I put into it.

        Reply

        1. Hi Erin,
          So sorry to hear the recipe was not enjoyed. Was there anything you adjusted? Let me know how I can help! xx

          Reply

  15. “While the chicken is roasting I like to make a quick homemade tzatziki sauce. But store-bought easily works as well!”
    This is what you’ve written before the recipe. I think this is what another commenter is referring to. You have a link to the store-bought, but say you like to make a quick homemade tzatziki sauce. Wondering if you have the recipe for your homemade sauce?
    Sounds delicious, thank you!

    Reply