Print

Print Recipe

Juicy oven-roasted chicken marinated in Greek yogurt and spices, served over shredded lettuce with a creamy cucumber-avocado salad, crumbled feta, tangy peperoncini, and fresh dill, topped with homemade tzatziki and a zesty ginger tahini drizzle. Served with warm pita or naan and optional fries, this bowl offers bright, fresh, and satisfying flavors perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1/3 cup full-fat plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 6 garlic cloves, minced (divided)
  • 2 shallots, finely chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh oregano, chopped
  • Chili flakes, kosher salt, and black pepper to taste
  • 2 Persian cucumbers, chopped
  • 1 ripe avocado, diced
  • 2 tablespoons fresh lemon juice (divided)
  • 1/4 cup fresh dill, chopped (plus extra for garnish)
  • 6 ounces crumbled feta cheese
  • 1–2 cups tzatziki sauce (store-bought or homemade)
  • Shredded lettuce
  • Peperoncini
  • Sliced onion
  • Tomatoes
  • Pita or naan bread for serving
  • 1/2 cup tahini
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, grated or minced
  • 2 teaspoons tamari or soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • About 1/4 cup water, plus extra to thin the ginger tahini sauce

Instructions

  1. Cut chicken into even 1-inch cubes.
  2. Whisk together Greek yogurt, olive oil, minced garlic (use half for marinade), chopped shallots, smoked paprika, chopped oregano, chili flakes, kosher salt, and black pepper.
  3. Toss the cubed chicken in the marinade to coat; marinate at room temperature for 15 minutes or cover and refrigerate up to overnight.
  4. Preheat oven to 425°F (220°C).
  5. Line or oil a baking sheet and spread the marinated chicken in a single layer.
  6. Roast the chicken for 15 minutes, toss for even cooking, then roast 5–10 minutes more until cooked through (internal temperature 165°F or 74°C).
  7. Broil the chicken for 1–2 minutes to char the edges, watching closely to avoid burning.
  8. Let the roasted chicken rest for 3–5 minutes.
  9. Grate or finely dice cucumber for tzatziki and squeeze out excess moisture using a clean towel.
  10. Mix the drained cucumber with Greek yogurt (use remaining yogurt), minced garlic (use remaining from earlier), lemon juice, chopped dill, salt, and pepper to make tzatziki; chill until ready to use.
  11. Toss chopped cucumbers and diced avocado with lemon juice, chopped dill, salt, and pepper to make the cucumber-avocado salad.
  12. Blend tahini, grated ginger, minced garlic, tamari, lemon juice, honey, and about 1/4 cup water until smooth; thin with extra water to a drizzle-able consistency and season with salt to taste to make ginger tahini sauce.
  13. Shred lettuce and prep toppings like peperoncini, sliced onion, tomato slices, and extra dill for garnish.
  14. Assemble bowls by dividing shredded lettuce among bowls, then add roasted chicken, cucumber-avocado salad, crumbled feta, and prepared toppings. Add dollops of creamy tzatziki sauce and finish with a drizzle of ginger tahini sauce.
  15. Serve with warm pita or naan and optional crispy fries on the side.

Notes

Squeeze water out from grated cucumber thoroughly to avoid watery tzatziki sauce., Cut chicken pieces evenly to ensure quick and even cooking; thighs remain juicier, breasts are leaner., Using parchment or foil on baking sheet eases cleanup and prevents sticking., Watch chicken closely when broiling to prevent burning; a few seconds difference matters., If ginger tahini sauce thickens after resting, whisk in warm water to loosen to drizzle consistency., Store lettuce and wet ingredients separately from chicken and sauces if making ahead to keep meal fresh and crisp., Let chicken rest 3–5 minutes after roasting to lock in juices., Store cooked chicken in airtight container refrigerated for 3-4 days; tzatziki lasts 3-5 days refrigerated; tahini sauce up to 1 week if stored properly., Reheat chicken at 350°F for 8-10 minutes or use an air fryer to maintain crispness; microwaving may dry meat., Freeze cooked chicken for 2-3 months; thaw overnight in fridge and reheat as directed; avoid freezing tzatziki due to texture changes., Store-bought tzatziki works well; brighten store-bought version with fresh dill and lemon juice., For meal prep bowls, assemble just before eating to prevent sogginess.

Nutrition

Find it online: https://theproteincook.com/chicken-tzatziki-bowls/