If you’re searching for a dish that’s bursting with vibrant flavors and packed with wholesome ingredients, you’re going to fall in love with this Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe. It’s the perfect blend of juicy, herb-marinated chicken, fresh vegetables, and a creamy, dairy-free tzatziki that brings everything together in a delightfully satisfying way. Whether you’re looking for a quick weeknight dinner or a show-stopping meal to impress guests, this bowl covers all the bases with tasty simplicity and colorful appeal.
Ingredients You’ll Need
To create this fantastic Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe, you’ll want fresh, simple ingredients that harmonize beautifully. Each element plays a crucial role in balancing taste, texture, and color to make this bowl a feast for both your eyes and your palate.
- Boneless, skinless chicken breasts: The star protein—lean, juicy, and ready to soak up the bold marinade.
- Olive oil: Adds a luscious richness and is essential for marinating and cooking the chicken to perfection.
- Lemon juice: Brings brightness and a gentle tang that lifts every component in the bowl.
- Dried oregano: Classic Greek herb that infuses the chicken with earthy, aromatic notes.
- Garlic: Minced fresh garlic adds pungency and warmth—both in the marinade and tzatziki.
- Salt and pepper: Simple seasoning essentials that enhance all other flavors.
- Dairy-free Greek yogurt (coconut or almond-based): The creamy base for the tzatziki that keeps this recipe both rich and dairy-free.
- Cucumber: Grated for the tzatziki and sliced fresh for crunch and cooling freshness.
- Fresh dill: This herb adds a subtle complexity and classic Greek flavor to the tzatziki.
- Cooked rice (white, brown, or cauliflower): Your comforting and hearty bowl base—choose what fits your mood and diet.
- Cherry tomatoes: Sweet and juicy bursts of color and vibrant flavor.
- Red onion: Thinly sliced for a sharp, tangy crunch that pairs beautifully with creamy tzatziki.
- Kalamata olives: Briny and rich, these olives deliver that unmistakable Mediterranean punch.
- Feta cheese (optional): Adds tang and creaminess—skip for fully dairy-free.
- Fresh parsley: Brightens up the bowl with herbal freshness and a pop of green.
How to Make Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a medium bowl until well blended. Add the chicken breasts, making sure each piece is coated evenly with this fragrant marinade. Cover the bowl and let the chicken soak up all those glorious flavors in the fridge for at least 30 minutes—if you have more time, marinate up to 2 hours for an even deeper taste.
Step 2: Prepare the Dairy-Free Tzatziki
While the chicken marinates, grab a medium bowl and combine your dairy-free Greek yogurt with freshly grated cucumber—just make sure you squeeze out any excess water to keep the tzatziki creamy and not watery. Add lemon juice, chopped dill, olive oil, minced garlic, and season with a pinch of salt and pepper. Stir everything together until smooth and chilled, then pop it in the fridge to let those flavors meld beautifully.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil to prevent sticking. Cook each chicken breast for about 5 to 7 minutes on each side until they develop a gorgeous golden-brown crust and reach an internal temperature of 165°F (74°C). Once done, let the chicken rest for a few minutes—this keeps it juicy—then slice it thinly against the grain for tender, bite-sized pieces.
Step 4: Assemble Your Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
Now for the fun part: building your bowl! Start with a base of your choice of rice—white, brown, or cauliflower rice all work perfectly. Neatly arrange the sliced chicken on top, then add vibrant halved cherry tomatoes, crisp cucumber slices, thin ribbons of red onion, and plenty of pitted kalamata olives for that intense Mediterranean flavor. Dollop a generous scoop of the dairy-free tzatziki sauce on the side, sprinkle feta cheese if you’re indulging, and finish with a sprinkle of fresh parsley for a burst of color and freshness.
How to Serve Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
Garnishes
Fresh parsley isn’t the only garnish that can enhance this bowl—try adding a sprinkle of smoked paprika or a few lemon wedges on the side to give each bite an extra zing. Toasted pine nuts or a few fresh mint leaves also make wonderful toppings to elevate both the texture and aroma.
Side Dishes
Although this bowl is a complete meal on its own, pairing it with a light Greek salad or some warm pita bread can create a wonderfully balanced spread. For a heartier accompaniment, roasted vegetables like eggplant or zucchini bring smoky sweetness that pairs beautifully with the creamy tzatziki and savory chicken.
Creative Ways to Present
For a crowd, serve this recipe family-style by laying out all the components separately so everyone can build their own bowl exactly how they like it. Or, for a beautiful meal, assemble individual bowls in clear glass containers to showcase the colorful layers—perfect for meal prep or impressing guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
You can store any leftover ingredients or assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep the dairy-free tzatziki separate to preserve its fresh texture and prevent it from soaking into the other ingredients.
Freezing
While the chicken and rice components freeze well individually, it’s best not to freeze the assembled bowl to maintain the freshness of the veggies and tzatziki. Freeze cooked chicken and rice in separate containers for up to 3 months and thaw overnight before reheating.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop until warm. Add fresh veggies and tzatziki only after reheating to keep the textures crisp and creamy as intended in this Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Grilled shrimp, lamb, or even chickpeas make excellent alternatives that work wonderfully with the flavors of this recipe.
What’s the best substitute for dairy-free Greek yogurt?
You can use any thick, dairy-free yogurt like coconut or almond-based varieties. Just make sure it’s plain and unsweetened for the most authentic tzatziki flavor.
Can I make the marinade in advance?
Yes, the marinade can be prepared a day ahead, and the chicken can be marinated overnight for even more intense flavor.
Is this recipe gluten-free?
Yes! With rice or cauliflower rice as the base and naturally gluten-free ingredients, this dish suits a gluten-free diet perfectly.
How do I keep the cucumber from watering down the tzatziki?
The key is to grate the cucumber and then squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth before mixing it into the yogurt.
Final Thoughts
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe is such a joy to make and eat! It’s fresh, vibrant, and nourishing—ideal for anyone craving a Mediterranean-inspired meal that feels both wholesome and indulgent. Give it a try, and I promise it will quickly become one of your favorite go-to recipes for lunch or dinner. Your taste buds will thank you.
Print
Loaded Greek Chicken Bowl with Dairy-Free Tzatziki Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Description
A vibrant and healthy Loaded Greek Chicken Bowl featuring marinated grilled chicken, fresh vegetables, and a creamy dairy-free tzatziki sauce, served over your choice of rice. This recipe is perfect for a delicious gluten-free and dairy-free meal packed with Mediterranean flavors.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Dairy-Free Tzatziki Sauce
- 1 cup dairy-free Greek yogurt (coconut or almond-based)
- 1 cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Bowl Ingredients
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 cup feta cheese (optional, omit for dairy-free)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts and toss well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Prepare the Dairy-Free Tzatziki: In a medium bowl, mix the dairy-free Greek yogurt with grated cucumber (make sure to squeeze out all excess water), lemon juice, chopped fresh dill, olive oil, and minced garlic. Season with salt and pepper to taste, then refrigerate until ready to serve.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a splash of olive oil. Grill the marinated chicken breasts for 5-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Let rest for a few minutes before slicing thinly.
- Assemble the Bowl: Place a base of cooked rice or cauliflower rice in each bowl. Top with sliced chicken, cherry tomatoes, cucumber slices, thinly sliced red onion, and kalamata olives. Add a generous scoop of dairy-free tzatziki sauce on the side. Optionally, sprinkle feta cheese over the bowl for added creaminess.
- Garnish and Serve: Finish by garnishing with freshly chopped parsley. Serve immediately with extra tzatziki drizzled on top if desired. Enjoy your wholesome, flavorful Greek chicken bowl!
Notes
- For a lower-carb option, use cauliflower rice instead of traditional rice.
- If avoiding dairy, omit the feta cheese or use a plant-based feta alternative.
- Ensure to thoroughly squeeze grated cucumber to prevent watery tzatziki sauce.
- The chicken can be marinated overnight for even deeper flavor.
- Use fresh herbs whenever possible for the best taste.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days.
