Loaded Grilled Chicken Tzatziki Bowl — even just saying it out loud makes me hungry. This nourishing bowl brings together everything I love in one place: juicy grilled chicken marinated with lemon and herbs, creamy homemade tzatziki sauce, fluffy rice, crisp lettuce, and a colorful mix of fresh veggies.
It’s a meal that satisfies without weighing you down. Balanced, vibrant, and full of Mediterranean flair, this dish works just as well for weeknight dinners as it does for casual weekend lunches. Whether you’re meal-prepping or hosting a relaxed get-together, this bowl hits the mark every time.
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The Story & Intro: Why This Bowl Stole My Heart
A Personal Note on the Grilled Chicken Tzatziki Bowl
The very first time I crafted this Loaded Grilled Chicken Tzatziki Bowl, I was chasing a memory. A warm, breezy evening in Santorini, where I tasted the most fragrant grilled chicken wrapped in pita, smothered in tzatziki, and tucked beside lemony rice and crisp vegetables. It was more than a meal—it was a moment.
Back home, I longed for those sun-kissed flavors. So I started experimenting. I marinated chicken with lemon and oregano, seared it to perfection, and laid it gently over fluffy basmati rice with garden-fresh veggies. And that sauce? Creamy, garlicky, herby heaven.
Suddenly, I wasn’t just cooking—I was time-traveling. Each bite brought me back to that whitewashed village and deep-blue horizon.
What Makes This Grilled Chicken Tzatziki Bowl So Special?
There are endless grain bowl recipes, but this one sings with Mediterranean soul. The tzatziki sauce, especially, ties everything together. The grilled chicken? Juicy and golden, with just the right herbaceous tang.
And while this dish is loaded with flavor, it’s also incredibly simple to prepare. It’s perfect for prepping ahead, yet fancy enough for guests. I’ve drawn inspiration from dishes like this Loaded Mediterranean Chicken Power Bowl with Tzatziki and Feta, and also the satisfying Charred Chicken Bowl with Mexican Street Corn, Avocado & Cilantro Lime Rice.
Ingredients & Preparation
The Ingredients That Bring It All Together
Here’s everything you’ll need to build this satisfying bowl. Simple, honest ingredients with beautiful results:
| Component | Ingredients |
|---|---|
| Chicken Marinade | 2 boneless skinless chicken breasts |
| 2 tbsp olive oil | |
| Juice of 1 lemon | |
| 3 garlic cloves, minced | |
| 1 tsp dried oregano, ½ tsp paprika, salt & pepper to taste | |
| Tzatziki Sauce | ½ cup plain Greek yogurt |
| ¼ cucumber, grated and squeezed dry | |
| 1 tbsp olive oil, 1 tbsp lemon juice | |
| 1 tbsp chopped dill or mint, 1 minced garlic clove | |
| Salt, to taste | |
| Bowl Assembly | 1 cup cooked basmati or jasmine rice |
| 1 cup chopped romaine lettuce | |
| ½ cup cherry tomatoes, halved | |
| ½ cucumber, sliced | |
| Fresh parsley for garnish |
Tools, Swaps & Prep Tips
A good sharp knife, cutting board, a skillet or grill, and a couple of mixing bowls will do the trick. Here are some pro tips:
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No grill? A stovetop skillet works perfectly.
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Yogurt: Full-fat Greek yogurt makes a richer tzatziki.
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Greens: Sub baby spinach or arugula for a peppery kick.
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Rice options: Try quinoa or couscous for variety.
I often make a batch of Greek-Marinated Chicken for the week—it pairs beautifully with any grain or salad.
You could also pull inspiration from these Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta to build veggie-packed variations of this bowl.
Cooking Instructions & Tips
Step-by-Step Method
-
Marinate the Chicken:
In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and coat well. Let it sit for at least 30 minutes or overnight in the fridge. -
Prepare the Tzatziki:
Mix yogurt, grated cucumber, lemon juice, olive oil, dill or mint, garlic, and salt in a bowl. Chill in the fridge while you cook the chicken so flavors meld. -
Cook the Chicken:
Preheat grill or skillet over medium heat. Cook marinated chicken 6–7 minutes per side until golden and cooked through. Let it rest, then slice thinly. -
Assemble the Bowl:
In each bowl, layer rice, lettuce, cherry tomatoes, and sliced cucumber. Top with chicken slices, a generous drizzle of tzatziki, and fresh parsley.
Tips to Get It Just Right
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Let the chicken rest 5 minutes before slicing to retain juices.
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Tzatziki thickens beautifully after 15–20 minutes in the fridge.
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Want extra zest? Add a splash of red wine vinegar to your salad base.
For an extra hearty option, try pairing this bowl with Mediterranean Chicken with Artichokes and Asparagus for a full platter effect.
Or get inspired by the savory balance in this Chimichurri Grilled Chicken Bowl with Garlic Sauce to add a bold herbaceous twist.
Serving, Storing & Pairing
What to Serve With It
This bowl stands beautifully on its own, but a side dish can complete the meal:
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Warm pita bread or naan for scooping every last bit.
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A quick Greek Cucumber Tomato Feta Salad to boost freshness.
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Want something fun for the table? This Tricolore Dip Platter with Tzatziki, Muhammara & Hummus is colorful and crowd-pleasing.
Storing & Reheating
Store ingredients separately for best texture:
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Chicken: 3–4 days in fridge; reheat gently in skillet.
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Tzatziki: Lasts 2–3 days in airtight container.
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Veggies & rice: Store in separate containers to keep crispness.
You can prep this bowl ahead and assemble fresh—perfect for busy lunches or weeknight dinners.
FAQs About Loaded Grilled Chicken Tzatziki Bowl
Can I use store-bought tzatziki?
Yes, but homemade brings unmatched flavor and freshness.
What if I don’t have basmati rice?
Jasmine, brown rice, or even couscous are excellent alternatives.
Can this be made vegetarian?
Absolutely. Swap chicken for grilled tofu or falafel, and keep the rest the same.
Is this recipe good for meal prep?
It’s one of my favorites for prepping ahead. Just store components separately.
Can I use dried herbs instead of fresh?
Yes—just reduce the quantity slightly since dried herbs are more concentrated.
Conclusion: A Bowl You’ll Come Back to Again and Again
Every bite of this Loaded Grilled Chicken Tzatziki Bowl bursts with texture, freshness, and satisfying flavor. From the juicy chicken to the crisp veggies and tangy sauce, it’s proof that wholesome meals can be utterly delicious.
Looking for more meals that deliver flavor and comfort? Try the Mediterranean Greek Salad with Feta and Olives or the Greek Potato Salad—both are easy, vibrant, and pair beautifully with this bowl.
If this recipe made it to your table, I’d love to hear about it!
Did you make this Loaded Grilled Chicken Tzatziki Bowl?
Leave a comment, rate the recipe, and pin it to your boards on Pinterest so others can find it too!
Loaded Grilled Chicken Tzatziki Bowl
- Total Time: 35
- Yield: 2 servings
Description
This Loaded Grilled Chicken Tzatziki Bowl is a vibrant and nourishing meal featuring lemon-garlic marinated chicken, creamy homemade tzatziki, fresh veggies, and fluffy rice. Perfect for meal prep or a Mediterranean-inspired dinner in just 35 minutes.
Ingredients
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• ¼ cucumber, grated and squeezed dry
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill or mint
• 1 garlic clove, minced
• Salt, to taste
• 1 cup cooked basmati or jasmine rice
• 1 cup chopped romaine lettuce
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• Fresh parsley, for garnish
Instructions
1. In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. While the chicken marinates, prepare the tzatziki by mixing all sauce ingredients in a bowl. Refrigerate to let flavors develop.
3. Grill the marinated chicken on a hot grill or skillet over medium heat for 6–7 minutes per side, or until fully cooked. Let rest, then slice.
4. In serving bowls, layer rice, lettuce, cherry tomatoes, and cucumber.
5. Top with grilled chicken slices and drizzle generously with tzatziki sauce.
6. Garnish with fresh parsley and serve immediately.
Notes
– You can substitute fresh mint for dill in the tzatziki.
– Quinoa or couscous work great in place of basmati rice.
– Store components separately if meal-prepping to preserve texture.
– Marinating the chicken overnight deepens the flavor.
– Great served with warm pita or additional Greek salad.
- Prep Time: 20
- Cook Time: 15
- Method: Grilling
- Cuisine: Mediterranean