Perfect for a protein-packed dinner.

A Greek Tzatziki Bowl with chicken and pasta! This delicious dish is packed full of flavor (and protein) and makes great leftovers. The quick, homemade tzatziki makes this dish, but store bought works great, too.

A white bowl filled with tzatziki sauce, pasta, chicken, cherry tomatoes, feta, chopped dill, pepperoncinis, Kalamata olives, marinated artichoke hearts with a bowl of feta and a sprig of dill in the background.

Why Greek Tzatziki Bowls?

This dish is inspired by a local Greek restaurant, that very sadly went out of business after the pandemic. It has been so long since I have had one, that I can’t even remember how they made it! But they deserved all the love.

I just know the Tzatziki sauce with the pasta and pickled yumminess is a flavor I continue to crave often. Of course there is some chicken in there for extra protein to make it feel more dinner-y. Oh and the Barilla Protein Pasta for a little extra kick.

Greek Tzatziki Bowl Ingredients

A lot of the toppings in this bowl, I always have on hand – Kalamata olives, feta, pepperoncini, cherry tomatoes…the list goes on and is totally customizable.

I whip up a quick tzatziki sauce using greek yogurt, shredded cucumber, olive oil, red wine vinegar, dill, salt, and garlic (or garlic powder). Super tasty and packs a punch of flavor. Ensure to wrap up your cucumber shreds in a paper towel and squeeze out the moisture so your sauce isn’t watery.

Side note – have you ever added feta into your Tzatziki and blended it up? WOW. My mom taught me that and it’s delicious to say the least. But in this dish we are just using a more traditional style tzatziki. If you want to make it even easier on yourself, there are some pretty great store bought tzatziki sauces these days.

I marinate a few chicken breasts in a quick marinade and pop it in the cast iron to sauté while I chop up the toppings. It really comes together pretty quick.

A bottle of olive oil, a cup of greek yogurt, a sprig of dill, half a cucumber, red wine vinegar, and salt on top of a cutting board.

Greek Tzatziki Bowl Toppings

I love just about everything that gets pickled in a jar, except eggs, and this dish is perfect to chop all those up and add them in! I stick to a more Mediterranean style flavor profile but the canvas is yours.

Some of my favorites:

Cherry tomatoes
Feta
Marinated artichoke hearts
Pepperoncini
Kalamata olives
Cucumber
Red onion

Bowls of toppings including feta, cherry tomatoes, red onion, pepperonicinis, Kalamata olives, tzatziki sauce, and marinated artichoke hearts on top of a cutting board.

And to make this potentially more family friendly, grab some pita bread and toss in the chicken and tzatziki sauce and skip the rest for those that may not enjoy this dish! It’s a win win.

Plus, if you’re not into chicken, make it a pasta salad. Really the things you can do are endless.

Greek Tzatziki Bowl

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Author: Aimee Iorio

Print Recipe

Description

Protein-packed greek tzatziki bowl with chicken and pasta!

Ingredients

Scale

Ingredients:

8 ounces short pasta of choice (penne, fusilli, farfalle)
1.5 pounds chicken breast
1 tablespoon olive oil

Chicken Marinade:

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon dijon mustard
1 teaspoon kosher salt

Tzatziki sauce:

5.3 oz 0% Greek Yogurt (one store bought yogurt cup)
1 1/2 tablespoons freshly chopped dill
? cup peeled, shredded cucumber (about half of a cucumber)
1 tablespoon red wine vinegar
1 ½ tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Toppings:

Cherry tomatoes, sliced
Feta
Cucumber, sliced
Red or white onion, sliced
Kalamata olives
Pepperoncinis, sliced

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Instructions

Marinate your chicken for at least an hour or overnight:

Add your chicken breasts to a large ziploc bag or container.
To the chicken, add 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 3 cloves minced garlic, 1 tablespoon dijon mustard, and 1 teaspoon kosher salt.

To make the Greek Tzatziki Bowls:

Bring a pot of water to a boil, salt the water, and begin cooking your pasta according to package directions.
Once cooked, rinse with cold water.

Make the Tzatziki:

Peel your cucumber. Cut in half lengthwise, and remove the seeds using a spoon.
Using a box grater, shred your cucumber on the largest side. Wrap your cucumber shreds in a paper towel and squeeze out the excess moisture. Set aside.
In a small mixing bowl, whisk together the 5.3 oz greek yogurt, 1 1/2 tablespoons freshly chopped dill, 1 tablespoon red wine vinegar, 1 1/2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt.
Stir in the cucumber shreds. Set aside.

Make the chicken:

In a cast iron skillet over medium heat, add in 1 tablespoon olive oil and saute your chicken breasts until the internal temperature is 165 degrees fahrenheit.
While the chicken cooks and rests, chop up your toppings:
- Cherry tomatoes
- Cucumber
- Red or white onion
- Kalamata olives
- Pepperoncinis
Slice your cooked chicken breasts thin.
To assemble, add a layer of tzatziki sauce to the bottom of your bowl and add your cooked pasta on top. Top with your desired toppings and sliced chicken,
Add several dollops of your tzatziki sauce on top and sprinkle with feta cheese and some extra chopped dill. Enjoy!

Notes

I like to use a cast iron, to give it a grilled flavor (you can also cook up the chicken breasts on the grill) but any pan will work.

Use store bought tzatziki sauce to make this meal even quicker.

Use pitas to make this recipe more gyro-style.