Greek Cucumber Lemon Chicken Bowls with Yogurt Tzatziki Sauce 🥗🍋🥒

thehoneybuckle
Jul 8
2 min read

Rice bowl with grilled chicken, cucumbers, olives, feta, and tzatziki sauce. Wooden table, white bowls in the background, cozy dining setting.

These Greek-inspired bowls are a vibrant, protein-packed meal that brings together juicy lemon-herb chicken, fluffy jasmine rice, crisp cucumbers, briny olives, and a creamy homemade yogurt tzatziki sauce. With bold Mediterranean flavors and a refreshing crunch, they’re perfect for meal prep or a nourishing dinner that feels both light and satisfying. Each bowl is balanced with lean protein, healthy fats, and just the right amount of carbs — and the tangy yogurt dressing ties it all together.

Author: The Honey Buckle

Prep Time: 1 hour (including marinating the chicken)

Cook Time: ~30 minutes

Total Time: 1 hour 30 minutes

Nutrition Information (per bowl, makes 4 bowls): Calories: 570 | Protein: 53g | Carbohydrates: 34g | Fat: 22g

White bowl with grilled chicken, rice, diced cucumber, olives, feta cheese, and sauce. Set on a wooden table with a potted plant nearby.

Ingredients for Greek Cucumber Lemon Chicken Bowls with Yogurt Tzatziki Sauce

🍗 Chicken & Marinade

2 lbs (907g) boneless, skinless chicken breast
1 tsp (1g) dried oregano
1 tsp (2g) lemon zest
2 tbsp (18g) minced garlic
1 tbsp (3g) fresh dill, chopped
2 tbsp (27g) olive oil
1 tbsp (15g) lemon juice
1 tsp (6g) salt
½ tsp (1g) black pepper
½ tsp (1g) crushed red pepper flakes
100g (about ⅓ cup) plain Greek yogurt

🍚 Rice

1 cup (185g) jasmine rice
2 cups (480g) water
½ tsp (3g) salt
¼ tsp (0.5g) black pepper

🥣 Tzatziki Sauce

1 cup (227g) plain Greek yogurt
½ cup (60g) grated cucumber (squeezed dry)
1 tbsp (15g) lemon juice
½ tbsp (7g) olive oil
1 tbsp (9g) minced garlic
¼ tsp (1.5g) salt
1 tsp (1g) fresh dill, chopped

🧺 Toppings

1 cup (130g) diced cucumber
1 cup (120g) halved kalamata olives
4 tbsp (28g) crumbled feta cheese

Instructions

1. Marinate the Chicken

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, oregano, salt, pepper, and red pepper flakes.
Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over the chicken and coat thoroughly.
Seal and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

2. Cook the Chicken

Preheat oven to 375°F (190°C). Line a baking sheet with foil.
Remove chicken from marinade and place on the baking sheet.
Bake for 25–30 minutes, then broil for 5–10 minutes until golden and slightly crispy.
Ensure internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing.

3. Cook the Rice

In a medium pot, combine jasmine rice, water, salt, and pepper.
Bring to a boil, then cover and reduce heat to low.
Simmer for ~15 minutes or until rice is tender and water is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

4. Make the Tzatziki Sauce

Grate the cucumber and squeeze out excess moisture using a clean towel.
In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill.
Stir until smooth.