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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.
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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.
Why you’ll love these bowls
- Sheet-pan roasted chicken = big flavor, low fuss
- “Loaded salad” energy (crunch + tang + creamy)
- Great for meal prep/lunch the next day
FAQ
Can I use store-bought tzatziki?
Yes—store-bought works great here. If you want to “freshen” it up, stir in a little extra dill and lemon to taste.
How do I keep the bowls from getting soggy for meal prep?
Store the lettuce, salad, and sauces separately, then assemble right before eating. Add tzatziki and tahini at the very end so everything stays crisp.
Can I swap chicken breasts for thighs (or vice versa)?
Either works. Thighs tend to stay juicier, while breasts are leaner—just keep the pieces evenly sized so they cook at the same pace.
My tahini sauce got thick—what should I do?
Tahini can tighten up as it sits. Blend or whisk in a splash of water until it’s smooth and drizzle-able again, then season to taste.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was 5 star delicious, but it took 2 hours to prepare, not 25 minutes. Maybe if I had a sous chef to wash, chop, peel and grate the ginger…. I’d love to hear from anyone who could get all this ready in 25 minutes. And I even had leftover tzatziki.
Hey Leslie,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
So good!
Hey Chris,
Perfect! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
We love this recipe! But I always have lots of leftover tahini dressing. What else can I use it for? Thanks!
Hey Corinne,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Great recipe! I have never been a fan of tahini and thought this would change my mind. Nope …I would make it again but skip the tahini dressing.
Hey there,
Awesome! I appreciate you making this recipe and your comment, so glad it was enjoyed!
The recipe calls for 1-2 cups of tzakiki sauce but directions say add a few dollops of tzakiki sauce? Where does the rest go or is this a typo?
Hi Eve,
I guess I just have a heavy hand when it comes to adding the tzatziki:) Use as much or as little as you like. I hope you love this recipe!
so delicious and easy to make. I only marinated the chicked for 20 minutes. But I made greek rice to go with the dish. I was a great quick dinner (as long as you have all of the ingredients) and my family really enjoyed it. Next time I will put the chicken inthe marinade sooner.
Thanks so much, Jean:) Love to hear you enjoyed this recipe, I appreciate you making it! Happy Sunday!
I made this in my culinary class and everyone loved it!! The avocado and comember base was fantastic, and the way the chicken was prepared was an easy 10/10. Now I need to make this for dinner so my family can try. Thank you so much for sharing!!
Hi Tori,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
Made it for my family and they all loved it!! So good definitely will make it again!
Thanks so much, Sehdah! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
Discovered your site because of this recipe. Prepared to directions. This was splendid. Ginger Tahini – don’t take shortcuts and there’s no way you’ll not love it. Fresh ginger, garlic, lemon are a must. Quality Tahini a must. This makes our rotation for sure.
Hey Sean,
Love to hear this! Thanks a lot for trying this recipe and your comment. Happy Fall!
I’ve had better from her. I didn’t really like the garlic tahini. But I love the store-bought tzatziki. I could eat that all day. I was surprised to see this in her top recipes of the year. It was good, not great.
Thanks for sharing your feedback, Whitney! So sorry to hear it wasn’t a fave. Have a great week!
We were desperate for a refreshing meal and stumbled upon this bowl recipe. Sooo yummy! The tahini sauce tastes beautiful. We added large cherry tomatoes and thinly sliced hot chilli pepper to the avocado-cucumber salad. Thank you for the recipe!
Hi Reka! Thank you so much! I’m so glad you enjoyed these chicken bowls! Thanks for giving them a try! 🙂 xT
This one was delicious! I loved the addition of the ginger tahini and the avocado! So good! Is this one in one of your cookbooks?
Hi Laura! Thanks so so much! No, this recipe is just on my blog 🙂 xT
Turned out yummy! Great for summer. Loved the cucumber avocado in it
Hey Sarah,
Happy Friday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!
I make this on a monthly rotation. Especially in the summer. Fantastic. And the smell of the marinade is amazing.
Thanks so much, Devon!! Love to hear this recipe always turns out nicely for you, thanks for making it so often! xx
This was off the charts delicious! That tahini sauce is gold!
Hi there,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx