Perfect for a protein-packed dinner.
A Greek Tzatziki Bowl with pasta, chicken, and tons of toppings! 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!
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 veg 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 protein kick.
I whip up a quick tzatziki sauce using greek yogurt, shredded cucumber, olive oil, red wine vinegar, dill, salt, and garlic (or garlic powder). It’s 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.
Have you ever thought to add feta into your tzatziki and blend 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.
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 to your preferences. I have plenty of olive haters in my life.
Tzatziki Bowls Ingredients
- greek yogurt – make sure it’s plain!
- fresh dill
- cucumber
- red wine vinegar
- olive oil
- garlic powder
- kosher salt – I use Diamond Crystal in all my recipes
- chicken breasts – make sure it’s plain!
- short cut pasta
Toppings
- cherry tomatoes
- feta
- artichoke hearts
- pepperoncini
- kalamata olives
- cucumber
- red onion
How to Make Tzatziki Bowls
- Prep and Cook the chicken: Marinate your chicken breasts for several hours or overnight. Grill or sear the chicken in a cast iron pan. Let rest before slicing.
- Cook your pasta: Cook your short cut pasta of choice according to the package directions. Rinse under cold water after draining.
- Make the Tzatziki Sauce: If you’re not using store bought, whip up the tzatziki sauce and store in the fridge until you’re ready to serve.
- Prep your Toppings: Slice your tomatoes, cucumber, and onion. Pull out feta, olives, and sliced pepperoncinis.
- Make your Bowl: Add a few tablespoons of tzatziki to the bottom of your bowl, top with a layer of pasta, followed by more tzatziki, toppings, and the sliced chicken,
Making Tzatziki Bowls Family Friendly
If you’re not sure some of your family members will enjoy the concept of a bowl with a pasta base, grab some pita bread and toss in the chicken and tzatziki sauce. Skip the rest! Makes it simple and a win win.
Plus, if you’re not into chicken, make it a pasta salad. Really the things you can do with this dish are endless. Customize it to you!
Are these flavors some of your favorite? Mediterranean Hummus Pizza is another fav around here with a similar taste and feel.
Equipment I Use to Make Tzatziki Bowls
- Dip Bowls – so cute, and perfect for any dip!
- Pasta Bowls – my favorite bowls that I use for everything
Frequently Asked Questions
Do I have to add chicken?
No, you can skip the chicken and treat this dish more like a pasta salad!
Can I use store bought tzatziki sauce?
Absolutely! There are some great options out there. I tend to buy the Cedars brand if I want to make this dish quicker on a weeknight.
Print
Greek Tzatziki Bowl
- Total Time: 55 minutes
- Yield: 3–4 servings 1x
Description
Protein-packed greek tzatziki bowl with chicken and pasta!
Ingredients
- 8 oz short cut pasta (penne, fusilli, farfalle)
- 1½ 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)
- 1½ tablespoons freshly chopped dill
- 1/3 cup peeled, shredded cucumber (about half of a cucumber)
- 1 tablespoon red wine vinegar
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Toppings:
- Cherry tomatoes
- Feta
- Cucumber
- Red or white onion
- Kalamata olives
- Pepperoncinis
- Marinated artichoke hearts
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 cook your pasta according to package directions.
- Drain and 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 large hole 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, 1½ tablespoons freshly chopped dill, 1 tablespoon red wine vinegar, 1½ tablespoons olive oil, ½ teaspoon garlic powder, and ½ teaspoon kosher salt.
- Stir in the cucumber shreds. Refrigerate until ready to serve.
Cook 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 reaches 165°F. Alternatively, grill the chicken breasts.
- While the chicken cooks and then rests, chop your bowl toppings.
- 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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Mediterranean
Twice Baked Potatoes
Leave a Reply