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GREEK CHICKEN BOWLS RECIPE WITH TZATZIKI SAUCE centered hero view, clean and uncluttered
Yesica Andrews

Greek Chicken Bowls Recipe with Tzatziki Sauce Easy Fresh

These Greek Chicken Bowls Recipe with Tzatziki Sauce are a vibrant meal loaded with juicy chicken thighs, crisp veggies, flavorful pickled onions, and creamy homemade Tzatziki. Perfect for a nutritious dinner or meal prep, this dish offers fresh ingredients and 35 grams of protein per serving that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 730
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 4 cloves minced garlic
  • 2 tbsp apple cider vinegar or red wine vinegar
  • 2 tsp fresh thyme or 1 tsp dried
  • 2 tsp fresh oregano or 1 tsp dried
  • 1 tbsp chopped fresh parsley or 1.5 tsp dried
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 large red onion sliced very thin
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tsp sea salt
  • 2 tsp date syrup or maple syrup (not Whole30)
  • 1 batch Dairy Free Tzatziki Sauce
  • Lettuce or Spinach
  • Cherry Tomatoes sliced
  • Cucumber diced
  • Black olives sliced
  • Cauliflower rice (optional but delicious)

Method
 

  1. In a bowl or plastic bag, combine the chicken thighs with olive oil, minced garlic, apple cider vinegar, thyme, oregano, parsley, sea salt, and pepper to create the marinade and soak the chicken for at least 30 minutes or preferably overnight.
  2. To prepare the pickled onions, heat apple cider vinegar, water, salt, and date syrup in a saucepan until nearly boiling, then pour the hot liquid over the thinly sliced red onions in a heat-safe container, pressing the onions down with a fork to cover them completely; let them rest at room temperature for at least 30 minutes and then refrigerate.
  3. Mix all ingredients for the dairy free Tzatziki sauce thoroughly; it can be made up to two days in advance and refrigerated for up to five days.
  4. Heat the oven to 400°F (204°C), line a baking sheet with parchment or foil, arrange the marinated chicken thighs on it, discard leftover marinade, then bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the edges are crisp; let the chicken rest for 5 minutes before dicing.
  5. Assemble the bowls by placing a bed of spinach or lettuce, top with sliced tomatoes, diced cucumber, black olives, pickled onions, diced chicken, and a generous spoonful of the Tzatziki sauce; serve and enjoy immediately.

Notes

  • For the best results, use chicken thighs as they stay juicy even after reheating. Alternatively, cook chicken on a grill pan over medium-high heat for 6 to 7 minutes on each side. Leftover rotisserie chicken works well for a quicker meal option.