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Healthy Greek Chicken Bowl Recipe Easy Homemade Tzatziki Cucumber Rice

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A fresh and wholesome Mediterranean-inspired bowl featuring juicy herb-marinated chicken, creamy homemade tzatziki, and refreshing cucumber rice. Perfect for a quick, nutritious meal that balances flavor and texture.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • Olive oil (for marinating and cooking)
  • 2–3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 small-medium cucumber, peeled and finely grated
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Optional: 1 teaspoon red wine vinegar or white vinegar
  • 1 cup long-grain white or basmati rice (rinsed)
  • 2 cups water or low-sodium chicken broth
  • Half a medium cucumber, diced small
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • 1 tablespoon olive oil
  • Salt, to taste
  • Optional toppings: cherry tomatoes (halved), thinly sliced red onion, feta cheese crumbles, Kalamata olives (pitted and halved), fresh mint leaves

Instructions

  1. In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, dried oregano, lemon juice, salt, and pepper. Add chicken breasts or thighs and coat well. Cover and marinate at least 20 minutes at room temperature or up to 2 hours in the fridge. Bring to room temperature before cooking.
  2. Grate peeled cucumber using a box grater. Place grated cucumber in a fine mesh strainer or wrap in a clean kitchen towel and squeeze out excess water to prevent watery tzatziki.
  3. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and optional vinegar. Stir well and refrigerate at least 15 minutes to let flavors meld.
  4. Rinse 1 cup rice under cold water until water runs clear. In a medium pot, bring 2 cups water or broth to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rice rest covered for 10 minutes. Fluff with a fork.
  5. Once rice is cooked and slightly cooled, gently fold in diced cucumber, chopped parsley, lemon zest, olive oil, and salt to taste.
  6. Heat a non-stick skillet or grill pan over medium-high heat. Add a drizzle of olive oil if needed. Cook marinated chicken for 5-7 minutes per side (12-14 minutes total) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before slicing.
  7. Divide cucumber rice among serving bowls. Top with sliced chicken, a generous dollop of tzatziki, and optional toppings like cherry tomatoes, red onion, feta, olives, and mint leaves.

Notes

Marinate chicken for at least 20 minutes for best flavor. Squeeze excess water from grated cucumber to avoid watery tzatziki. Use a meat thermometer to avoid overcooking chicken. Let chicken rest before slicing to keep it juicy. Tzatziki can be made a day ahead for deeper flavor. Store tzatziki separately from chicken and rice to prevent sogginess. For a smoky flavor, grill chicken or broil for char marks. Cauliflower rice can be used as a low-carb substitute.

Nutrition

Keywords: Greek chicken bowl, healthy chicken recipe, tzatziki sauce, cucumber rice, Mediterranean diet, easy chicken bowl, homemade tzatziki, healthy dinner, gluten-free chicken bowl

Find it online: https://tastypierecipes.com/healthy-greek-chicken-bowl-recipe-easy-homemade-tzatziki-cucumber-rice/