Greek Pita Bowls with Tzatziki
on Jun 16, 2024
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These Greek Pita Bowls with Tzatziki are such a fun and delicious mediterranean meal prep! They are loaded with grilled chicken thighs, tzatziki, turmeric rice, chopped veggies, kalamata olives with a pita on the side! They were featured in one of our Monthly Macro Meal Plans and were a hit among our subscribers!! Give them a try and let us know what you think!
Nutritional Information / Macros
Makes 5 servings
Serving Size: 1 bowl
397 CAL
34.4p / 31c / 15f
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Ingredients
- Boneless, skinless, chicken thighs
- Tzatziki sauce
- Fat free feta
- Kalamata olives
- Rice (I like jasmine or basmati)
- Water
- Turmeric
- Salt
- Pepper
- Bay leaf
- Roma tomatoes
- Red onion
- Cucumber
- Lemon
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Supplies Used
Vegetable Chopper – I’ve had this same veggie chopper for many years. I love getting this out when I need to dice up multiple veggies.
4 cup Meal prep Bowls – These are perfect for these bowls, especially if you’re planning to make them for meal prep!
To Make Your Own Tzatziki sauce:
- 1/2 cup plain nonfat greek yogurt (113g)
- 1/2 cup grated cucumber (130g)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill
- 1 clove of garlic, minced
How to Cook Chicken Thighs
On the Grill: High heat for 8–10 minutes per side, or until internal temp reaches 165.
In the Oven: 350 degrees for about 30 minutes, or until the internal temperature reaches 165 degrees.
In the Air Fryer: 400 degrees about 13 minutes, or until the internal temperature reaches 165 degrees.
Storing Instructions
You can store these Greek Pita Bowls with Tzatziki in an airtight container in the refrigerator for up to 5 days.
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Greek Pita Bowls with Tzatziki
Equipment
Ingredients
For the Bowls:
- 32 ounces boneless, skinless chicken thighs
- 10 tablespoons Tzatziki sauce
- 20 grams fat free feta
- 10 kalamata olives
- **Pita bread optional, not included in the macro count
For the Rice:
- 1 cup rice, I like jasmine or basmati
- 2 cups water
- 1/2 tablespoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
For the Veggies:
- 2 roma tomatoes, 240g
- 1 small red onion, 100g
- 1 cucumber, 175g
- juice of 1/2 lemon
Instructions
- Season chicken thighs with salt, pepper, and/or any seasoning you like. A Greek seasoning or any herb blend you have would be great!
- Grill the chicken on high for 8–10 minutes per side, or until internal temp reaches 165. Or air fry at 400 degrees for about 13 minutes.
- Dice up chicken when done and set aside.
- Rinse your rice well and put in the rice cooker with the water, salt, pepper turmeric, and bay leaf. If cooking over the stove, follow the directions on the back of the bag of rice.
- Dice the vegetables and top with lemon juice.
- Get out 5 meal prep containers or bowls. To each bowl add 4 ounces of cooked rice, 5 ounces of cooked chicken thighs, 4 grams of feta cheese, 2 kalamata olives, and 2 tablespoons of the tzatziki sauce (34g). Serve with sliced pita bread if desired.
- Cover with lids and store in the refrigerator up to 5 days.
I made this and your BBQ Greek Chicken skewers tonight. My husband and I loved it! One bowl was very filling. Will definitely make it again!
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I have made this several times and it is delicious!
When do you add the numeric and bay leaf to the rice?
Thank you!
love all your recipes
Thanks so much!
Sooo so so delish. I marinated the chicken in some extra tzatziki before air frying for added flavor. Delish!
Oh great idea! Thanks for sharing and leaving a review!