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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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Watch the How-To Reel

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
This post was originally published on April 4, 2022
4.90 from 458 votes (257 ratings without comment)

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Comments

  1. 5 stars
    I woke up to find this in my inbox on a Monday morning when it’s always hard to think of what to make! Yay no more worries about tonight’s dinner. The marinade was so delicious with the smokey flavor from the smoked paprika coming through with the lemon and dill. I added cherry tomatoes and couscous to the bowl. It was an easy and quick meal for the beginning of the week. I did wonder how much lemon was supposed to go into the salad and assumed the juice of the whole lemon was for the chicken marinade. (it wasn’t listed twice) I made the recipe as it is written and it only made enough for 3 servings, so I recommend adding more chicken and veggies for a bigger crowd. There was enough marinade for more.

    Reply

    1. Hey Cherie,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! Sorry for the confusion on the lemon, I will fix that! xx

      Reply

    2. 3 stars
      This was pretty good! The chicken marinade was quick and gave the chicken a nice flavor. My husband didn’t want lettuce, so ate it with cous cous instead. The tahini sauce was not really liked by anyone in my house. The Asian flavors seemed quite out of place with the rest of the dish. That said, I’d make the meal again someday, just without the tahini sauce.

      Reply

      1. Hi Lauren,
        Thanks for giving the recipe a try and sharing your feedback, sorry to hear you didn’t love it! xTieghan

        Reply

  2. 5 stars
    The tahini makes this! When this chicken was grilling, it smelled so dang good. Great lunch option too!

    Reply

    1. Hi Emily,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

    1. Hi Stefanie,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

  4. 5 stars
    I made this tonight and am so glad I did because the flavors were SO GOOD!
    I whipped up some pickled red onions, added all the recommended toppings and served it with fresh naan Tzaziki & the ginger tahini. Another winner Tieghan, thank you for your amazingly delicious recipes!

    Reply

    1. Hi Christine,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

  5. This looks so good!
    I’m confused on how much lemon to use on the cucumber/avocado mixture. You call for juice of 1 lemon but you call for lemon juice in the chicken too. Please clarify! Thank you!

    Reply

    1. Hey Anna,
      So sorry for any confusion, I edited the recipe and put the exact measurements for the lemon. You will use 2 tablespoons in step 3 and 1 tablespoon in step 4. I hope this clears things up for you! xxT

      Reply

  6. 5 stars
    Sooooooo delicious! I ended up having to leave out the ginger in the tahini sauce because I forgot to pick it up at the store. This one’s definitely going in the rotation! Thank you so much for your talent and always going out of your way to help us home cooks try something new at home.

    Reply

    1. Hey Marilu,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

  7. 5 stars
    This was absolutely fantastic, Tieghan! My Greek brother-in-law said, “How did she KNOW?!” 😀 Smash hit with the whole clan. Keep up the great work and consistently terrific content. You are so appreciated!

    Reply

    1. Hey Aline,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

      Reply

  8. 1 star
    There is absolutely zero way that this is Hellenic. Please stop abusing my culture and labeling everything “Greek.”

    Reply

    3. Oxi what an insult, you are closed minded. I am born and raised Italian and always love improvised Italian recipes!

      Reply

    4. Your comment sounds like it comes from a place of pain. I’m really sorry if you’ve had a negative experience that has colored your perception this way.

      I encourage you to step back and reframe your thoughts on this. If you have followed Tiegen for any amount of time, you know that she would never put the time, effort, or expense into making a meal that was intended as an insult towards anyone. This girl is a straight up lover of food and people.

      Instead of looking at it as abuse (an abuse survivor may have an issue with your word choice), maybe instead see it as a celebration of one of the many things that makes your culture great. Is it true Greek? Nope, that’s why the blog said Greek-inspired.

      As an Italian, I would be so honored and proud if someone was to dedicate the effort to creating a delicious dish inspired by my heritage. I truly believe this was Tiegen’s intention, to bring a delicious meal with wonderful flavors to folks who want to try something new and do not necessarily have the tools to create a great recipe on their own.

      Mull it over, and I hope you see Tiegen’s heart in creating this dish. And maybe, if you do, an apology would be in order. Food for thought.

      Reply

    5. “Food blogger commits mass genocide of entire Greek culture with creation of tzatziki bowl.”

      Probably not. Chill, man. No Greeks were harmed in the making of this recipe. ???

      It was damn good in fact!

      Signed, a Greek person.

      Reply

        1. Haha, cheers, Jenn! Yeah, in this mad world with so much serious sh!t going on, I can’t see the merit in anyone getting fussed over a (genuinely good) recipe. 😀

          Reply

  9. Love the look and sound of this recipe. Also love the green bowl, make it all so pretty! Love bowl food.

    All your pictures from your Sunday post were fab too. So happy for you. Xx

    Reply

        1. Hi Nicole,
          Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

          Reply

  13. Do you have a tzatziki recipe? I only found the avocado one on your site. Would I just eliminate the avocado? Thanks

    Reply

  14. I made your sheet pan lamb meatballs pita the other day. This recipe could be a great way to use the leftover tzatziki sauce. Looking forward to tonight!

    Reply