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Fresh Greek Lemon Herb Chicken Bowls Easy Recipe with Tzatziki and Pita

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A vibrant and fresh Greek-inspired chicken bowl featuring lemon herb marinated grilled chicken, creamy tzatziki, fresh veggies, and warm pita bread. Perfect for a quick, flavorful meal that feels like a Mediterranean escape.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons olive oil (cold-pressed extra virgin preferred)
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano or 2 tablespoons fresh oregano, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Optional pinch of crushed red pepper flakes
  • 1 cup Greek yogurt (full-fat preferred)
  • ½ cucumber, peeled and finely grated (excess water squeezed out)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or substitute fresh mint)
  • Salt and pepper to taste
  • 2 cups cooked rice or quinoa (optional base)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 small red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • Fresh parsley or oregano leaves for garnish
  • 4 warm pita breads (store-bought or homemade)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together 3 tablespoons fresh lemon juice, olive oil, minced garlic, oregano, salt, pepper, and red pepper flakes if using.
  2. Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. Make the Tzatziki Sauce: Grate the cucumber and squeeze out excess water. Combine grated cucumber, Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Stir until smooth and refrigerate for about 20 minutes.
  4. Prep the Veggies: Chop cherry tomatoes, cucumber, red onion, and olives. Set aside.
  5. Cook the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for about 5-6 minutes per side (total 10-12 minutes), until cooked through and nicely charred. Internal temperature should reach 165°F (74°C).
  6. Warm the Pita: While the chicken cooks, warm the pita bread on the grill or in a dry skillet for about 1-2 minutes per side until soft and pliable with light char marks.
  7. Assemble the Bowls: Start with a base of rice or quinoa if using, then layer on the grilled chicken (sliced or whole), chopped veggies, a generous dollop of tzatziki, and garnish with fresh herbs. Serve with warm pita on the side.

Notes

Do not marinate chicken longer than 2 hours to avoid mealy texture from lemon juice. Drain cucumber well for tzatziki to prevent runny sauce. Let chicken rest 5 minutes after grilling for juiciness. Warm pita just before serving and keep wrapped in a towel to stay soft. Grill chicken without overcrowding pan for even searing.

Nutrition

Keywords: Greek chicken bowl, lemon herb chicken, tzatziki, pita bread, Mediterranean recipe, grilled chicken, healthy dinner, easy weeknight meal

Find it online: https://snappyspoon.com/fresh-greek-lemon-herb-chicken-bowls-easy-recipe-with-tzatziki-and-pita/