Our Tzatziki chicken bowls feature juicy chicken thighs served with tzatziki sauce, toasted pita, tomatoes, and olives. The chicken is tender and aromatic, marinated in extra virgin olive oil, mustard, lemon, and fresh herbs. This meal is simple to prepare and can be a quick dinner, lunch, or the star of your barbecue Sunday.

If you love our Tzatziki Chicken Bowls you will also love this Lamb Burger Bowl, Chicken Meatballs With Lemon Rice or Chicken Chops!

A Greek tzatziki chicken bowl with tomatoes, tzatziki and pita on a table.

Why this recipe sings

It’s a play on the classic Greek souvlaki. The juicy chicken is served over grilled pitas, cut-up tomatoes, thin onion slices, homemade tzatziki sauce, and juicy green olives.
It’s delicious. The fabulous marinade contains mustard, extra virgin olive oil, herbs, a little honey, and lemon zest. There is no salt involved. However, you will season the chicken to taste with plenty of sea salt at the end, while it is sizzling hot right after cooking.
It’s easy to prepare. The chicken marinade requires quick prep, and the cooking takes about 30 minutes in total.

Here is what you need

Chicken— Thighs, skinless, and boneless are my favorites. I find them juicy and less prone to drying out. If you prefer using chicken breasts, cut them into bite-size pieces before marinating.
Extra virgin olive oil, sea salt, and freshly ground pepper

for the marinade

Mustard— I love Dijon because it is spicy and has great flavor, but any mustard will do great.
Lemon— Juiced and zested, adds a bright, fresh note.
Honey— Apart from the slight sweetness, honey caramelizes and gives a nice char to the chicken.
Fresh herbs— Use the leaves from 2-3 sprigs of fresh oregano, thyme or rosemary. If fresh herbs are unavailable, use dried oregano or thyme.

for serving

Tzatziki sauce— This tasty yogurt sauce adds aroma and zingy flavor to this chicken bowl.
Greek pita bread— I love homemade Greek pita bread, it never disappoints. Naan bread is also great to use.
Olives— Classic Greek Kalamata olives or the ones of your preference.
Onion— Thinly sliced onion is a fresh, zingy note to the chicken.
Tomatoes— Whether you choose cherry or regular size, you’ll get juicy, ripe, flavorful tomatoes. When they are out of season, I love using Campari tomatoes.

How to make our Greek chicken bowls

Olive oil, herbs, mustard and lemon juice in a food processor.

Add all the marinade ingredients and plenty of freshly ground pepper in a food processor and pulse until smooth.

Place the chicken pieces in a bowl and pour over the marinade. Mix well and marinate chicken from 15 minutes to an hour.

Cook the chicken in batches

Place a skillet over medium-high heat. Add a couple of tablespoons of olive oil. Add three to four chicken pieces when the oil is hot but not burning. Cook for 4-5 minutes per side or until juices run clean. Transfer chicken pieces to a platter and cover with aluminum foil, while you finish cooking the rest.
Season the chicken to taste with sea salt as it comes out of the pan and on the platter.
While the chicken is cooking cut the cherry tomatoes in half and slice the onion. Preheat the oven to 200°C / 390°F
Brush a bit of olive oil on each side of the pitas, place them on a baking sheet, and warm them in the oven while the chicken cooks.

Make the tzatziki sauce the day before

…or two hours ahead and refrigerate until serving.

A bowl with tzatziki with chopped dill on top.

Use our awesome recipe to make it. Mix Greek yogurt, olive oil, cucumber, dill and of course garlic to create this fabulous sauce/dip.

Serve

When chicken is ready, serve 2-3 pieces in bowls with toasted cut-up pitas, tomatoes, olives, and a generous amount of tzatziki sauce. Drizzle some olive oil and scatter some dried oregano or fresh herb leaves on top, then serve.