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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.
Watch the How-To Reel
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.
This post was originally published on April 4, 2022
I have loved so many of your recipes. They are fresh and so delicious. But this may be the best yet. It will be a regular in this house!
Hi Julia,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
As per usual this is a fantastic recipe! I’ve made it tonight and great flavors! Thank you Tieghan 🙂
Hey Eileen,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
This looks so so delicious and going on next weeks meal plan! Do you have a recipe for your home made tzatziki sauce?
Hey Josalyne,
Sure do!! Here is the recipe:
https://fett-weg.today/chicken-gyros-with-feta-tzatziki/%3C/a%3E%3Cbr /> Please let me know if you have any questions!! xTieghan
Absolutely delicious! I made this today for a ladies bridge luncheon and it was an overwhelming hit. I doubled the recipe and added yellow turmeric rice. The chicken was fantastic, the ginger tahini was a bit sweet. A few took seconds in lieu of dessert. Yum.
Hey there,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
I think I’m missing something. Do I marinade the chicken before putting it in the oven?
Yes, in step 1:)
We made this last night and it was amazing! We couldn’t stop talking about it. Will make again and again.
Hi Melanie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Made this tonight and it was really good and really filling. I had to make some substitutions because I live rurally and my stores don’t carry some of the ingredients so I just made do with what I could find. I did however find some sriracha tahini that I used to make the ginger tahini and that turned out to be surprisingly good. I will say it was a fair amount of work/planning for essentially a salad (but I’m more of a 30 min kind of cook as I don’t have a lot of time to spend) but if you plan ahead it’s not too bad. I marinated my chicken overnight so it broke up the prep work a little.
Hey Erika,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
This recipe was so fresh and yummy! I forgot the tahini so I sprinkled some sesame seeds on the chicken and I added garbanzo beans to the cucumber mixture. I feel like this will be a great recipe for the summer. I love all the spices and fresh herbs!
This was the first recipe I made from my new “recipe box” from your website. Thank you so much for having that feature.
Hi Katie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Another winning recipe!!! Me and my wife loved it! You are becoming my go too spot for supper ideas. The only thing I changed was I added a little maple syrup to the tahini sauce on top of all the ingredients you listed. Thanks again!!
Hi Jordan,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Omg so delicious! My entire family loved this recipe! Definitely a favorite! Amazing flavor! Thanks Tieghan ❤️
Hi Sherry,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
My family loved this ! It was so fresh and full of flavours.
Hi Sherrie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
I found the chicken to not have much flavor despite all of the ingredients I purchased and chopped. It needs quite a bit of salt. Also I would go a little lighter on the dill next time.
Hi Kate,
Sorry to hear the recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
A family favorite! Made this last night and everyone loved it from my picky 5 year old to my husband. Great way to add lots of veggies but still have filling chicken dinner. This will be on rotation ?
Hi Emma,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Please clarify the lemon juice. It only appears once in the ingredient list but twice in the recipe.
Thanks
Hi Beth,
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
Did you do chicken breast or thighs? Stuck between which one I want to do! Thank you! 🙂
Hey Jaime,
I used thighs, but either is great to use. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Is there lemon juice in marinade for chicken and for cucumbers and avocado? It’s mentioned twice, but only appears once in list of ingredients. Please clarify.
Thank you
Yes the lemon is listed in the chicken marinade and the mix with avocado
I think it’s supposed to also be in the home made tahini, so 3 lemons altogether?
Hi Kate,
Sorry for any confusion, I updated the recipe with the exact measurement for the lemon:)
Hi Jen,
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