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Grilled chicken pita bowls with tzatziki are warm bowls of lemon-garlic chicken, rice, fresh vegetables, and a cool yogurt sauce, all scooped up with warm pita. The chicken gets a good char on the grill while the tzatziki keeps everything fresh and light.
I make this on busy weeknights because the chicken only needs 12 to 14 minutes on the grill, and the tzatziki takes five minutes to stir together. Most of the hour it takes is just the chicken sitting in the fridge with the marinade.
The homemade tzatziki sauce is the part that ties the whole bowl together. It’s tangy from lemon and yogurt, with a little crunch from grated cucumber, and it cools down the charred chicken.
Don’t skip squeezing the water out of the cucumber before mixing it into the yogurt. Skip that step and the tzatziki turns watery by the time you serve it.
Why You’ll Love This Recipe
- Chicken marinates in just 30 minutes for real flavor
- Tzatziki comes together in one bowl, five minutes flat
- Easy to prep ahead and assemble right before dinner
- Leftovers taste good cold, great for meal prep lunches
Ingredient Notes
- chicken thighs: Boneless skinless thighs stay juicy on the grill. Chicken breast works too, but check for doneness a few minutes earlier so it doesn’t dry out.
- Greek yogurt: Use full-fat plain Greek yogurt for a thick tzatziki. Low-fat works but the sauce will be thinner and looser.
- cucumber: Grate it and squeeze out the liquid with a clean towel so the tzatziki doesn’t turn watery by dinner time.
- feta: Adds a salty finish to the bowl. Taste before adding extra salt to the tzatziki or the chicken.
- pita bread: Warm it on the grill for 30 seconds a side so it’s soft, not crackery. Sub in a gluten-free pita if needed.
- kalamata olives: Swap for green olives if that’s what you have on hand, the flavor stays close enough.
Grilled Chicken Pita Bowls with Fresh Tzatziki Sauce
Ingredients
Method
- In a mixing bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, oregano, salt, and pepper. Add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes, up to 4 hours.
- While the chicken marinates, grate the cucumber for the tzatziki and squeeze it dry in a clean kitchen towel. This keeps the sauce from turning watery later.
- In a separate bowl, mix the Greek yogurt, squeezed cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, dill, and 1/4 tsp salt. Cover and chill until ready to serve.
- Cook the rice according to package directions if you haven't done it ahead, then set aside.
- Heat a 12-inch grill pan or outdoor grill to medium-high, about 200 C / 400 F. Brush the grates lightly with oil.
- Shake off excess marinade and place the chicken thighs on the grill. Cook for 6 to 7 minutes per side, until the internal temperature reaches 165 F / 74 C and the juices run clear.
- Move the chicken to a cutting board and let it rest for 5 minutes, then slice.
- Warm the pita on the grill for 30 seconds per side, until soft with light char marks, then cut into wedges.
- Divide the rice between four bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, red onion, and olives.
- Add a spoonful of feta to each bowl, then finish with a generous dollop of tzatziki. Scatter parsley on top and serve with pita wedges and lemon wedges on the side.
Notes
- Marinate chicken for at least 30 minutes for real flavor.
- Squeeze cucumber dry before mixing into tzatziki.
- Pull chicken at 165 F / 74 C for juicy meat.
- Warm pita on the grill during the last few minutes of cooking.
- Assemble bowls right before serving so vegetables stay crisp.
Tips for Success
- Marinate the chicken at least 30 minutes so the lemon and garlic actually reach the meat.
- Squeeze the cucumber dry before adding it to the yogurt, or the tzatziki turns watery.
- Use an instant-read thermometer and pull the chicken at 165 F / 74 C for juicy meat.
- Let the chicken rest 5 minutes before slicing so the juices stay in the meat, not on the board.
- Warm the pita on the grill during the last two minutes so it picks up a little char.
Variations
- Swap chicken thighs for chicken breast, but check for doneness a few minutes earlier since breast dries out faster.
- Turn this into a low-carb bowl by skipping the rice and pita, and doubling the vegetables instead.
- Add warm spiced chickpeas instead of chicken for a vegetarian version of the same bowl.
Storage and Reheating
Store the chicken, rice, and vegetables in separate containers in the fridge for 3 to 4 days. Keep the tzatziki in its own sealed container for 2 to 3 days, it’s best eaten fresh since the cucumber releases more water over time.
Reheat the chicken in a 10-inch skillet over medium heat for 3 to 4 minutes, or microwave it covered for 60 to 90 seconds. Add the tzatziki and fresh vegetables cold, straight from the fridge, once the chicken is warm.
The cooked chicken freezes well on its own for up to 2 months. The tzatziki doesn’t freeze well, the yogurt separates once thawed, so make a fresh batch when you’re ready to eat.
Serving Suggestions
Serve the bowls with the warm pita wedges tucked in on the side, or torn up and mixed right into the bowl. A small dish of extra tzatziki on the table never goes to waste.
A simple Greek salad or a side of hummus rounds out the meal if you’re feeding a crowd. A chicken and potato tray bake style side works well too if you want something heartier alongside the chicken.
I like a glass of chilled white wine or sparkling water with lemon next to this, it matches the bright, tangy flavors in the bowl.
FAQ
Why is my grilled chicken dry in this pita bowl?
It’s likely overcooked past 165 F / 74 C, or you used chicken breast without adjusting the time. Chicken thighs stay juicier than breast because of the extra fat, and pulling them off the grill right at that temperature keeps them tender. Let the chicken rest 5 minutes before slicing so the juices stay in the meat.
Can I use chicken breast instead of thighs for this bowl?
Yes, chicken breast works, but check for doneness a few minutes earlier since it has less fat and dries out faster than thighs. Pound it to an even thickness first so it cooks evenly, then pull it at the same 165 F / 74 C internal temperature used for thighs.
Can I make the tzatziki ahead for these grilled chicken pita bowls?
Yes, tzatziki keeps in the fridge for 2 to 3 days in a sealed container. Squeeze the grated cucumber dry before mixing it in, since the sauce gets watery the longer it sits, and give it a stir before serving to bring it back together.
What goes well with grilled chicken pita bowls besides pita bread?
A side of hummus or a simple Cypriot village salad rounds out the meal, and roasted potatoes work if you want something heartier. A glass of chilled white wine or sparkling water with lemon fits the tangy, charred flavors in the bowl well too.
Are grilled chicken pita bowls with tzatziki gluten free?
Not as written, because of the pita bread, but it’s easy to make gluten free. Swap the pita for a gluten-free version or skip it and add extra rice instead. Check that your feta and olives don’t have any hidden additives if that matters to you.
What’s the difference between tzatziki and a regular yogurt sauce?
Tzatziki uses grated cucumber, garlic, and dill mixed into thick strained yogurt, while a plain yogurt sauce is usually just yogurt with lemon or salt. The cucumber and garlic give tzatziki more texture and a sharper bite, which is what makes it work so well against the charred chicken.