Greek Chicken Tzatziki Bowls

Name: Greek Chicken Tzatziki Bowls
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb boneless skinless chicken breast; 1 tbsp olive oil; 1 lemon (zest & juice); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp garlic powder; ½ tsp salt; ½ cup plain greek yogurt (2% or whole milk); ⅓ english cucumber (grated and squeezed dry); 1 small clove garlic (grated); 3 tbsp fresh dill (or 3 tsp dried dill); pinch of salt; ⅔ english cucumber (diced); ½ cup cherry tomatoes (halved); ¼ red onion (thinly sliced); 2 oz feta cheese (crumbled); ½ tbsp olive oil; 1 tbsp lemon juice; pinch of dried oregano; pinch of salt; pita bread (for serving)

In this post:

Why You’ll Love It
Key Ingredients
How to Make Greek Chicken Tzatziki Bowls
Victoria’s Tips
Storage & Meal Prep
FAQ
More 30 Under 30 Recipes
The Recipe
More Recipes To Try

Would you believe me if I told you this greek chicken tzatziki bowl has 60 grams of protein per serving? What if I told you it also comes in at 519 calories?

And if that wasn’t good enough, it’s totally addicting. It tastes like something you’d order from a Mediterranean spot, and you can make the whole thing in 27 minutes.

Now that we’ve gotten that out of the way, let me tell you about this bowl. It starts with greek marinated chicken breast that gets air fried so it’s super moist and juicy, then paired with a homemade tzatziki sauce and a simple greek salad. And if you want a cheeky little slice of pita on the side, no judgment from me.

For more simple dinners like this, check some of the other recipes in my 30 under 30 series.

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Two greek chicken tzatziki bowls served side by side with fresh dill

Why You’ll Love It

60 grams of protein per serving that will keep you full and satisfied for hours. This works as a dinner, a post-workout meal, or meal prep.
Ready in 27 minutes with ingredients you can probably already find in your kitchen. Minimal dishes, minimal fuss, maximum flavor.
Easy Meal Prep. Makes 2 bowls as written, but you can easily double it if you want to meal prep for the week. The chicken, salad, and tzatziki all store well separately.
Loaded with nutrient-rich veggies like cucumber, tomato, red onion, and garlic, plus greek yogurt in the tzatziki for extra protein you don’t even have to think about.

If you love tzatziki as much as I do, my Lamb Kofta and Tzatziki is another one I recommend. Super easy to make and so much flavor.

Angled view of chicken with tzatziki sauce, greek salad, and pita bread

Key Ingredients

These Greek Chicken Tzatziki Bowls are quick to make and require just a few simple ingredients.

Chicken breast is the reason the protein count is so high. Olive oil, lemon zest, lemon juice, and a couple of spices is the entire marinade, because simple is always better. And the air fryer keeps it moist and juicy.
Greek yogurt makes up the tzatziki and adds even more protein on top of what the chicken already brings to the party. Go with 2% or whole milk for the best texture. Nonfat works but it gets a bit thin as it sits.
Cucumber two ways in this recipe. Grated and squeezed dry for the tzatziki, and diced in the greek salad.
Feta is the ingredient that takes this from “chicken with vegetables” to something that you crave.
Fresh dill is what makes homemade tzatziki taste homemade. Dried works if that’s what you have but fresh is always better.

Want more Mediterranean flavors? You’re going to love my Greek Chicken and Orzo Pasta Salad.

How to Make Greek Chicken Tzatziki Bowls

Just a couple of steps, all completed in under 30 minutes so you have a delicious, healthy, and high-protein dinner without a ton of fuss.

Chicken breast marinating in lemon oregano and olive oil in a mixing bowl

Marinate your chicken
Toss your chicken breasts in a bowl or ziplock bag with olive oil, lemon zest, lemon juice, smoked paprika, oregano, garlic powder, and salt. Let it sit while you prep everything else.

Grated cucumber, fresh dill, garlic, and salt in a bowl for homemade tzatziki

Make the tzatziki
While the chicken marinates, make your tzatziki. Grate half an English cucumber on a box grater, then squeeze out as much liquid as you can. Stir the squeezed cucumber into greek yogurt with grated garlic, fresh dill, and a pinch of salt.

Two golden greek marinated chicken breasts in an air fryer basket

Airfry your chicken
Preheat your air fryer to 400°F. Place the chicken in a single layer and air fry for 10 to 12 minutes, flipping halfway through. Let it rest for 5 minutes before you slice it.

Greek salad with cucumber, cherry tomatoes, red onion, and crumbled feta

Make the greek salad
While the chicken cooks, throw together the greek salad. Diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta. Drizzle with olive oil, lemon juice, a pinch of oregano, and salt.

Assemble your bowls
To assemble, divide the sliced chicken between your bowls. Add a big scoop of greek salad and a generous spoonful of tzatziki. Add some pita bread on the side if wanted.

If you cook for two like I do, my Healthy Air Fryer Meals for Two roundup has every recipe on VLH that’s portioned for two and uses the air fryer.

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Victoria’s Tips

This recipe is pretty hard to mess up but a couple of little tricks make all the difference.

Make double the tzatziki. It’s that good. You’re gonna want leftovers on everything for the next couple of days. Eggs, roasted veggies, sandwiches, it’s good on everything.
Slice your chicken against the grain. It’s way more tender that way. And while you’re slicing, save the marinade from the air fryer basket and spoon it over the chicken before it goes in the bowl for a little extra flavor and moisture.
Warm your pita in the air fryer while the chicken rests. 2 to 3 minutes at 350°F is all it needs. Comes out crispy on the outside and soft and steamy in the middle.

Storage & Meal Prep

The chicken keeps in the fridge for up to 4 days. Reheat it in the air fryer at 350°F for 3 to 4 minutes, or honestly just eat it cold over the salad. It’s good either way.

Tzatziki holds for 5 days in an airtight container. It actually tastes better on day two.

The salad is best fresh, but if you’re prepping ahead, mix the cucumber, tomato, onion, and feta and skip the dressing until you’re ready to eat. Adding the oil and lemon early makes everything watery.

FAQ

Can I use chicken thighs instead?

Yes, and they stay super juicy. Boneless skinless thighs at 400°F for about 15 minutes, flipping halfway. Everything else in the recipe is the same.

How do I make this dairy-free?

Sub a thick unsweetened coconut or cashew yogurt in the tzatziki. Skip the feta in the salad or use a dairy-free version if you have a brand you like. That’s it!

Can I make this without an air fryer?

Yep, bake at 425°F for 18 to 20 minutes until the chicken hits 165°F. A cast-iron pan on the stove also works, 5 to 6 minutes per side with a little oil.