If you’re craving a vibrant, nutritious dish that bursts with Mediterranean flavors, you simply must try this Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe. It’s a perfect blend of tender grilled chicken, fresh vegetables, creamy avocado, and a tangy dairy-free tzatziki that brings everything beautifully together. Whether you’re after a wholesome weekday meal or something impressive to share with friends, this bowl ticks all the boxes with its balance of textures, colors, and bold taste.
Ingredients You’ll Need
The magic behind this recipe is in its simple, fresh ingredients—all thoughtfully chosen to create a perfect harmony of flavor and texture. Each one plays a crucial role, from the juicy grilled chicken thighs to the refreshing cucumber and rich dairy-free tzatziki, ensuring every bite is as delightful as the last.
- 1 lb boneless skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for a leaner option, both soak up the marinade beautifully.
- 2 tablespoons olive oil: Adds richness to the marinade and helps achieve a lovely sear on the chicken.
- Juice of 1 lemon: Brings bright, citrusy notes that lift the entire dish.
- 2 cloves garlic (minced): Essential for savory depth in both the chicken and tzatziki.
- 1 teaspoon dried oregano: Classic Greek herb that infuses the chicken with aromatic flavor.
- ½ teaspoon salt and ¼ teaspoon black pepper: Basic seasoning that enhances all the other ingredients.
- 2 cups cooked rice or quinoa: Forms a hearty, neutral base that soaks up all the toppings.
- 1 cup cherry tomatoes (halved): Adds juicy bursts of sweetness and vibrant color.
- 1 cucumber (diced): Crunchy and refreshing, a Greek bowl staple.
- ½ red onion (thinly sliced): Offers a gentle sharpness and beautiful purple hue.
- ½ cup kalamata olives (pitted and halved): Brings a briny, salty depth that’s unmistakably Mediterranean.
- ½ avocado (sliced): Creamy texture that balances the zestier ingredients perfectly.
- 2 tablespoons fresh parsley or dill (chopped): Finishes the bowl with fresh herbal notes.
- For the dairy-free tzatziki: 1 cup unsweetened dairy-free yogurt (coconut or almond-based) forms a creamy, cooling sauce without any dairy.
- ½ cucumber (grated and squeezed dry): Adds crisp freshness and texture to the tzatziki.
- 1 tablespoon lemon juice: Provides a balancing acidity in the sauce.
- 1 tablespoon olive oil: Smooths out the sauce and adds richness.
- 1 clove garlic (minced): Gives the tzatziki its signature garlicky punch.
- 1 tablespoon chopped fresh dill or mint: Brings that essential green herb flavor to the yogurt sauce.
- Salt and pepper to taste: Season the sauce perfectly to complement the rest of the bowl.
How to Make Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, fresh lemon juice, minced garlic, oregano, salt, and black pepper in a bowl. Coat the chicken pieces thoroughly in this vibrant marinade and let them soak up the flavors for at least 20 minutes. If you have the time, marinating overnight in the fridge makes the chicken even more flavorful and tender.
Step 2: Grill the Chicken
Heat a grill pan or skillet over medium-high heat until it’s nice and hot. Cook the chicken about 5 to 6 minutes on each side until it develops a gorgeous golden crust and is cooked through. Once done, let the chicken rest for a few minutes before slicing it—this helps keep it juicy and succulent.
Step 3: Prepare the Dairy-Free Tzatziki
In a bowl, combine the dairy-free yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, fresh dill or mint, salt, and pepper. Stir well to meld all the flavors. Chill the tzatziki for at least 15 minutes to let the tastes marry and create that classic cooling sensation.
Step 4: Assemble the Bowl
Divide your cooked rice or quinoa evenly into bowls. Top each with slices of grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, avocado slices, and a sprinkle of chopped parsley or dill. Finally, drizzle a generous amount of the dairy-free tzatziki on top and serve right away for the freshest experience.
How to Serve Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
Garnishes
Adding garnishes like a sprinkle of crumbled dairy-free feta, extra fresh herbs like oregano or mint, and a wedge of lemon elevates the bowl visually and flavor-wise. These finishing touches complement the vibrant flavors and make the presentation pop, turning a simple meal into a feast for the eyes and palate.
Side Dishes
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe pairs delightfully with light sides such as a crisp green salad dressed with a lemon vinaigrette or warm pita bread for scooping up every last bit of tzatziki. For a heartier meal, roasted vegetables or a bowl of lentil soup make perfect companions.
Creative Ways to Present
Try serving this dish in individual mason jars for a portable, visually appealing lunch solution. Layer the grains, veggies, chicken, and finish with tzatziki just before eating. Alternatively, turn it into a wrap by wrapping the bowl’s ingredients in a large lettuce leaf or gluten-free flatbread for a handheld Mediterranean delight.
Make Ahead and Storage
Storing Leftovers
You can store any leftover components separately in airtight containers in the fridge for up to 3 days. Keeping the chicken, grains, vegetables, and tzatziki separate helps maintain their individual textures and flavors, so your bowl stays fresh when you’re ready to enjoy it again.
Freezing
The grilled chicken freezes well, either sliced or whole. Place it in a freezer-safe bag or container for up to 2 months. For best results, freeze the chicken without the tzatziki or fresh vegetables since those don’t freeze well and are best enjoyed fresh.
Reheating
Reheat the chicken gently on the stovetop or microwave to avoid drying it out. Warm the grains separately and serve with fresh veggies and chilled dairy-free tzatziki spooned on top. This way, you’ll preserve the delightful contrast of hot and cool elements that make this bowl so irresistible.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well, especially if you prefer a leaner cut. Just be mindful not to overcook them to keep the meat tender and juicy.
What if I don’t like olives?
If olives aren’t your thing, you can leave them out or substitute with capers for a similar briny punch. Just make sure to adjust seasoning since olives add saltiness to the bowl.
Where can I find dairy-free yogurt for the tzatziki?
Dairy-free yogurts made from coconut, almond, or cashew bases are widely available in most grocery stores nowadays. Look for unsweetened varieties to keep the tzatziki savory and refreshing.
Can I prepare this recipe vegan?
To make this bowl vegan, substitute the chicken with grilled marinated tofu, tempeh, or roasted chickpeas. The dairy-free tzatziki keeps it dairy-free and suitable for plant-based diets.
How long can I store the dairy-free tzatziki?
Store tzatziki in an airtight container in the fridge, and it will stay fresh for 2 to 3 days. Beyond that, the herbs and cucumber can start to lose their crispness.
Final Thoughts
There’s something undeniably satisfying about this Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe that keeps me coming back for more. It’s vibrant, packed with wholesome ingredients, and easy enough to whip up any day of the week. I can’t wait for you to try it and experience how these simple, fresh flavors come together to create such a memorable meal. Happy cooking!
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Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek-Inspired
- Diet: Gluten Free
Description
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is a vibrant and healthy Mediterranean-inspired meal perfect for a nutritious lunch or dinner. Featuring tender grilled chicken marinated in lemon, garlic, and oregano, served over a bed of rice or quinoa, and topped with fresh vegetables, kalamata olives, avocado, and a creamy dairy-free tzatziki sauce made from plant-based yogurt, cucumber, and fresh herbs. It’s gluten-free, dairy-free, and packed with flavor and nutrients.
Ingredients
For the chicken:
- 1 lb boneless skinless chicken thighs or breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowl:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ avocado, sliced
- 2 tablespoons fresh parsley or dill, chopped
For the dairy-free tzatziki:
- 1 cup unsweetened dairy-free yogurt (coconut or almond-based)
- ½ cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill or mint
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Once hot, place the marinated chicken onto the pan and cook for 5–6 minutes per side until the chicken is golden brown and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Prepare the dairy-free tzatziki: In a bowl, combine the unsweetened dairy-free yogurt, grated and well-drained cucumber, lemon juice, olive oil, minced garlic, chopped dill or mint, salt, and pepper. Stir thoroughly to combine and adjust seasoning as needed. Chill in the refrigerator until ready to serve for best flavor.
- Assemble the bowls: Divide the cooked rice or quinoa evenly between four bowls. Top each bowl with sliced grilled chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, sliced avocado, and fresh parsley or dill. Drizzle each bowl generously with the dairy-free tzatziki sauce. Serve immediately and enjoy a refreshing, flavorful meal.
Notes
- For a lower-carb alternative, substitute rice or quinoa with cauliflower rice.
- The chicken can also be cooked by baking in the oven or air frying instead of grilling.
- Dairy-free tzatziki sauce can be made ahead and refrigerated for 2–3 days.
- Adjust herbs in the tzatziki to your preference, using dill or mint for different flavor notes.
