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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.
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.
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.
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.
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!
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!
Greek Chicken Tzatziki Bowls
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.
Ingredients
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- chili flakes, Kosher salt, and black pepper
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 6 ounces crumbled feta cheese
- 1-2 cups Tzakiki sauce
- lettuce, peperoncini, onion, tomatoes, and pitas, for serving
Ginger Tahini
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoons tamari
- 1 tablespoon lemon juice
- 2 teaspoons honey
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.
Have not tasted the glory of the meal yet but most post a 🤬 face because the end of step one requires standing around and waiting 15 min. Then I get to step 2 and it starts with preheating the oven…. nether 15 min down. Be respectful please and put the steps in a logical order preheat should be near the start if the oven is needed and Def before a stagnant 15 min. The marinate and preheat don’t need to be separate wait times 🤬
I am excited about the end results, assuming there are not more stop and wait 15 min randomly placed in that will push the finished product back too far.
Hi there,
Thanks for sharing your feedback and trying this recipe…sorry for all of the waiting around! Let me know how it turns out for you! xx
Or you can just use your own brain and logic to figure out how to make the recipe work better for you and your time constraints. Please be kind and appreciative of the time Tiegan takes to put recipes together for us. 🙂
Delicious! Made for Sunday lunch with the family and everyone loved it!
Definitely want to let the chicken marinade for longer next time. And the avocado, lemon, dill, and cucumber mixture was a perfect compliment!
Yay!! Love to hear this Brit:) Thanks so much for making this recipe and your message! Have a great week! xT
Can I use dairy free yogurt instead of the Greek yogurt. My husband has a dairy allergy
Hi Tara,
Of course, that will work well for you! I hope you love this recipe! xT
This was so delicious. I will be making this again.
Hi Nan,
Awesome!! Thanks a lot for making this dish and your comment, so glad it turned out well for you! xT
Chicken sadly lacked flavour despite using 12 cloves of garlic (doubled the recipe), using full fat plain Greek yogurt and following recipe to a T (fresh oregano too). Marinated 6 hours. Was almost bordering bitter 🙁
Hi Dayna,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is something that I can help with! xT
I LOVE this recipe! I’m making it for the second time this week. I serve the chicken with quinoa, greens, cucumbers, onions, and tomatoes, if I have them. The tahini dressing is the chefs kiss on top!
Hey Kaitlin,
Fantastic!! Thanks a lot for trying this dish and your feedback, so glad to hear it was a hit! xT
Unbelievably delicious. Question, can I meal prep this and the best way to do so it doesnt grt soggy? Also how long will the chicken keep in fridge.
Making for a a girl’s night dinner party. What appetizer and side do you suggest?
Hi Kathryn! Aw fun! Some whipped feta would be a yummy appetizer! And you could serve with a fresh bread 🙂 xT
It was great! Loved the tahini sauce and the combo of cucumber, avocado & dill really added to the dish.
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
You have a recipe for that flatbread?
This recipe looks amazing! But we’re not fans of tahini – it always tastes too bitter when we’ve tried it in various recipes – so do you have any suggestions for a tahini substitute? We’ve also tried adding more sweetness but the bitter is still too strong, so looking for a replacement if possible 🙂
Where do we get the tzatziki sauce to top it with? Is that a separate recipe?
Hey Ashley! Here’s the recipe for that! https://www.halfbakedharvest.com/essentials/
You also could totally use store bought tzatziki in a pinch! xT
There doesn’t seem to be a tzatziki recipe in that link. I scrolled all the way to the bottom looking for it.
Delicious lunch recipe! Definitely will make this one again, probably over and over.
Wow thanks so much! 🙂 Love to hear this recipe was enjoyed! xT
Super yummy and easy to make ! It was a good change up dinner recipe that was healthy too. Love everything except the tahini was a little too bitter for us! Maybe I’ll add more honey next time 🙂
Thanks sooo much! Love to hear that this recipe was a success! xT
This was so easy to put together. All the flavors are so good.
So happy to hear you enjoyed this recipe! Thanks for giving it a try! 🙂 xT