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Chicken Tzatziki Bowls

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Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.Chicken Tzatziki Bowls

We crave Greek and Mediterranean food, and eat it at least once a week! Some recipes in my rotation are this Chicken Kebab Salad, Grilled Chicken Shawarma, Greek Turkey Meatballs, just to name a few!

This chicken recipe is slightly adapted From What’s Gaby Cooking: Everyday California Food by Gaby Dalkin. Her book is gorgeous and filled with so many great recipes it was hard to pick which recipe I should try! I am glad I chose this dish, it will now be part of our rotation!! The seasoning and marinade are wonderful, and because it uses chicken thighs, the meat is tender and juicy. Tommy said it’s better than any Greek take-out in my neighborhood, and I agree! I had mine in a bowl as pictured here. Tommy skipped the quinoa and had it with a grilled pita instead.

Cooks Notes: You’ll need eight wooden or metal skewers for this recipe (and make sure to soak wooden skewers in water for about 30 minutes before using).

Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta. Greek Chicken Recipe greek chicken marinade greek chicken marinade

Chicken Tzatziki Bowl

4.97 from 58 votes
9
Cals:400
Protein:33.5
Carbs:30
Fat:16
Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.
Course: Dinner
Cuisine: Mediterranean
Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.
Prep: 10 mins
Cook: 15 mins
Marinate Time: 1 hr
Total: 1 hr 25 mins
Yield: 4 servings
Serving Size: 1 bowl

Ingredients

For the chicken:

  • 1 pound boneless skinless chicken thighs
  • 1/4 cup 1% plain Greek yogurt
  • 1 teaspoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt plus more for sprinkling
  • 1/8 teaspoon red pepper flakes optional
  • Freshly cracked black pepper

For the salad:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers thinly sliced
  • 1 cup 145 g cherry tomatoes, halved
  • ¼ red onion thinly sliced

For the bowls:

  • 2 cups cooked quinoa
  • 1 cup Skinny Tzatziki from my blog
  • 1/4 cup authentic feta the kind that comes in brine, crumbled
  • 12 smashed castelvetrano olives

Instructions

To make the chicken:

  • Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the salad:

  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

To make the bowls:

  • Divide the quinoa among 4 bowls, 1/2 cup each.
  • Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
  • Top with 1 chicken skewer and serve immediately.

Last Step:

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Notes

Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.

Nutrition

Serving: 1 bowl, Calories: 400 kcal, Carbohydrates: 30 g, Protein: 33.5 g, Fat: 16 g, Saturated Fat: 3.5 g, Cholesterol: 113 mg, Sodium: 719.5 mg, Fiber: 3.5 g, Sugar: 4 g

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141 comments on “Chicken Tzatziki Bowls”

  1. Love this, but i do some mods to make it lower carb/ cal: eliminate quinoa, double both chicken and other veggies. The dressing is honestly not even necessary and that simplifies meal prep for me. One of our favorites, eat it about every other week!

  2. Wow! An amazing recipe. Grilled the chicken and it came out incredibly moist. Adding this to my must cook again list 🙂

    1. I’ve done mine like the a couple of times when the weather didn’t allow for grilling and it was awesome! Depending on the size of your fryer you might need to do two batches.:)

  3. This recipe is amazing — thank you so much! It had such an amazing blend of flavors. The chicken marinade was particularly delicious.

    I used chicken breasts instead of thighs and didn’t skewer them — just sautéed on the stovetop. I also used rice instead of quinoa, and everything still came together beautifully.

  4. My wife made this and I thought it was so good I made a batch of chicken sausage with it. Served it on a roll with the tzatziki sauce.

  5. Wow! Wow! Wow! Gina, you never cease to amaze me with your awesome recipes! This one is definitely a keeper! The chicken is aaaaaawesome and all the flavors blend together so well….totally hit the spot on this summer evening! Thank you for making our weeknight meals sooo much better and with much more variety!!! 

  6. Avatar photo
    Fallon Wingard

    We loved it! The chicken was so flavorful! I bought the tzatziki sauce from Trader Joe’s, left out the quinoa and served the Greek salad on a bed of arugula. I did include 1/2 low fat pita for a little carb treat. Thanks so much!

  7. So unbelievably good! I used fat free yogurt because that was what I had. I omitted the turmeric, because I didn’t have that. I am not a griller, so I cooked the chicken in batches on the stovetop.
    On the other hand, this recipe was VERY time consuming. It took me about 2 hours start to finish. There are lots of things that could be prepped in advance to spread out the work. In fact, it could all be done in advance and make a great cold salad. I might even add some lettuce to stretch the meal…just so I could enjoy it longer.

  8. Thank you for this delicious recipe it really helped me out because I had a project due in my nutrition class for culinary school we had to make a healthy meal under 500 calories. Now I am addicted to this recipe i cook it for my family once a month now.

  9. Absolutely delicious! Great flavors and pretty presentation with all the colors. Will definitely be making this again! I also LOVE the homemade tzatziki sauce and plan to make this with other dishes. 

  10. Hi! Every time I make this, the chicken sticks to the grill pretty bad. It’s going to be warm this week, so I want to do it again, but any suggestions?

    1. Make sure your grill grates are scraped clean, oil the grates, and maybe not turn too quickly so the chick can develop a crust. Hope this helps.

  11. Made this for dinner tonight and it was a hit! Snowy weather and was short on time so I baked the chicken instead of grilling it and bought Rojo’s brand tzatziki at the grocery instead of making it from scratch. Threw a few rounds of naan in with the chicken for the last 5 minutes of baking and it was perfect for soaking up all the flavors in the bowl!

    This will definitely be a weeknight staple.