Name: Greek Potato Chicken Tzatziki Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 4 potatoes, cut into wedges; 2 tablespoons olive oil; 2 tablespoons lemon juice (about 1 lemon); 2 cloves garlic, finely minced or grated; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1 pinch black pepper; 1 pound boneless skinless chicken thighs; 2 tablespoons olive oil; 2 tablespoons lemon juice (about 1 lemon); 4 cloves garlic, finely minced or grated; 1 teaspoon dried oregano; 1/4 teaspoon paprika; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups tzatziki sauce; 4 cups leafy greens; 1/2 cucumber, diced; 1 cup grape tomatoes, quartered; 1/2 cup kalamata olives, pitted and halved; 1/4 cup red onion, thinly sliced; 1/4 cup feta cheese, crumbled; Lemon wedges, to serve; Fresh herbs, such as dill or parsley, to serve

These Greek-inspired potato and chicken tzatziki bowls are an easy dinner recipe the whole family will love. Loaded with lemon potatoes, grilled chicken thighs, tzatziki sauce, and crumbled feta cheese, every bite is full of flavor.

Close up of two Greek potato chicken tzatziki bowls with a side of pita bread and fresh mint on a white background.

If you know me, you know I love a good bowl meal. Be it my spread, bread, and veg bowls or my sheet pan halloumi bowls, I love a dinner that is quick to prepare, high in protein, full of flavor, and serves perfectly in a bowl, and these chicken tzatziki bowls are exactly that!

These Greek chicken bowls are inspired by all of my favorite Greek flavors and textures. While they may not be traditional, they are a quick and easy meal that you can make together on a busy weeknight when you want (or need) dinner on the table in a hurry. And, to make things even more fun for the family, you can serve the buffet DIY style and allow everyone to assemble their bowl just the way they like it.

Two chicken tzatziki bowls on a white background with lemon wedges, fresh mint, black pepper, and pita bread on a white background.

Why You’ll Love Them

Full of Flavor – With a combination of creamy tzatziki sauce, salty feta cheese, lemony potatoes, and marinated chicken, these bowls are packed full of Greek flavors.
High in Protein – With over 35 grams of protein per serving, these bowls are sure to be filling.
Keeps Well – These bowls keep well in the fridge and freezer, making them a delicious and healthy meal prep idea.

Ingredients chicken tzatziki bowls: yellow potatoes, chicken thighs, lemon, olive oil, oregano, garlic, kalamata olive, red onion, cucumber, grape tomatoes, leafy greens.

Ingredients + Substitutions

Chicken – To add some protein. The recipe calls for boneless chicken thighs, but you can use boneless, skinless chicken breasts if preferred. See the notes section of the recipe card for details.
Potatoes – To add some carbohydrates. I used yellow potatoes, but any type of potato will work.
Tzatziki – To add some more protein, healthy fats, and flavor. You can use store-bought tzatziki sauce or make homemade tzatziki with plain Greek yogurt, cucumber, garlic, lemon, dill, and parsley.
Garlic – To make the Greek marinade for the potatoes and chicken. The recipe calls for garlic cloves, but garlic powder will work just as well. See the notes section of the recipe card for details.
Oregano – To flavor the chicken and potatoes. The recipe calls for dried oregano, but fresh oregano will work just as well. See the notes section of the recipe card for details.
Paprika – To add a bit of spice to the lemon potatoes, although optional.
Veggies – A combination of leafy greens, cucumber, tomatoes, and red onion to make a simple salad for the bowls and add fiber and micronutrients.
Olives – To add some healthy fats. The recipe calls for kalamata olives, but any olives will work, or you can omit them completely.
Olive Oil – To add some more healthy fats and marinate and cook the chicken and potatoes.
Lemon Juice – To make the potato and chicken marinade. I used fresh lemon juice, but you can use bottled lemon juice or red wine vinegar if needed.
Fresh Herbs – A sprinkle of fresh dill and fresh parsley to finish the bowls, although optional.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this recipe is gluten-free.

To Make it Dairy-Free: Use coconut yogurt or dairy-free tzatziki sauce and omit the feta cheese.

Sheet pan with parchment paper with roasted lemon potato wedges.

Red’s Nutrition Tip

These Greek chicken tzatziki bowls are a hearty, healthy, and filling meal, thanks to the combination of potatoes and chicken. Not only is protein incredibly satiating, particularly low-calorie, high protein foods such as chicken thighs, but white potatoes are considered one of the most filling foods.

Serving Suggestions

These Greek chicken bowls are a balanced meal with protein, carbohydrates, fiber, and fats. That said, they can easily be adapted to suit your personal calorie or macro needs. For example:

To add more protein, add an additional 1/2 pound of chicken thighs to the recipe.
To make it low carb, swap the potatoes for cauliflower rice.
To make it lower in fat, swap the chicken thighs for chicken breasts, cut the olive oil in half, and/or use tzatziki sauce made with fat-free yogurt.
To make them more filling, serve them with a side of pita bread.

Cast iron skillet with seared Greek chicken thighs.

Storage + Reheating

To Refrigerate: Allow the chicken and potatoes to cool completely, then add them to an airtight container and store them in the refrigerator for up to 4 days. The veggies and tzatziki sauce can be stored in separate airtight containers in the refrigerator for up to 5 days.

To Freeze: Once cooled, you can freeze cooked chicken and potatoes by adding them to an airtight container and storing them in the freezer for up to 3 months. Freezing the veggies and tzatziki sauce is not recommended.

To Reheat: Once thawed, the chicken and potatoes can be reheated in the oven in a baking dish at 300°F for 10-15 minutes or reheated in the microwave for 2-3 minutes or until warm.

Tzatziki chicken bowl with greek potato wedges, leafy greens, tomatoes, cucumber, and feta cheese.

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