Now this is a recipe I could eat on repeat for lunch, and I definitely have! I recently made these Loaded Greek Chicken Bowls with Dairy-Free Tzatziki and ate it for four meals within the same week – it was that good! 

I’m a huge fan of Greek and Mediterranean-inspired dishes. They tend to be on the healthier side and loaded with vibrant, colorful ingredients. This recipe follows suit!

Each component is amazing, but when they’re layered together in the same bowl, the meal is on an entirely different level. You’ve got your healthy, lean protein and your veggies all in one loaded bowl. 

Now, don’t be intimidated by the lengthier ingredient list. The bowl has different components (a protein, a salad, a starch, and a dip), so the list may seem long at first glance. However, I promise that each component is easy to make and requires only a few staple ingredients. 

Best of all, this recipe is also entirely customizable. You can swap the sweet potatoes for brown rice or quinoa, add in kalamata olives for some salty goodness, or top with dairy-free feta for a tangy finish. 

Give this weeknight-friendly loaded bowl a try for lunch or dinner. I have a feeling it will become a new staple in your household, too!   

Ingredients for Greek Chicken Bowls with Dairy-Free Tzatziki

This dish may have several components, but each only takes a few minutes and isn’t too difficult to make. Add these items to your next grocery store list so you’re prepped and ready to make this Mediterranean chicken bowl. 

• Potato/Starch: Any type of potato works here!

• Chicken: I’ve used boneless, skinless chicken breasts for this bowl recipe. Chopping it into cubes before cooking allows for a shorter cooking time. You could use cubed chicken thighs, or omit it if you want to keep this dish entirely plant-based. 
• Spices: To give this bowl a Mediterranean flare, a combo of Greek-inspired spices (paprika, garlic powder, onion powder, dried oregano, and dried parsley) are used to flavor the chicken. Feel free to play around with the seasonings as you see fit. Or, if you have a pre-made Greek spice blend, that would work here too. 

• Coconut Yogurt: My four-ingredient vegan tzatziki starts with coconut yogurt. This creamy alternative to Greek yogurt is becoming increasingly popular. Several brands now offer high-quality, good-tasting coconut yogurt. My favorite brands are @cocojune_organic, @harmlessharvest, and @culinayogurt!
• Tomatoes: It wouldn’t be a Greek bowl without a Greek salad component, right?! A quick tomato, red onion, and cucumber-based salad adds a pop of freshness to the meal. And, not to mention, it tastes delicious with the tzatziki. 
• Serving Suggestions/Toppings: A bed of mixed greens is the perfect base for this loaded bowl. I top mine with chopped dill, parsley, and a squeeze of lemon juice. 

How to Make Mediterranean Chicken Bowls 

MAKE THE SWEET POTATOES

Preheat the oven to 425°F. Slice the sweet potato into equally sized wedges and toss in a medium-sized bowl with 3 tablespoons of either olive or avocado oil. Season with 1 teaspoon of salt and ¼ teaspoon of pepper. Roast in the preheated oven for about 35 minutes. Be sure to toss halfway through so every side of the potato is golden brown. Set aside when done. 

MAKE THE DAIRY-FREE TZATZIKI

While the sweet potatoes are roasting, make the sauce. Shred one-half of the cucumber using a box grater. Using either a piece of cheesecloth or a nut milk bag, squeeze the excess juice from the shredded cucumber. This ensures the sauce isn’t watery. Add the cucumber to a medium-sized bowl. 

To the same bowl, add the coconut yogurt, fresh dill, lemon juice, and about ½ teaspoon of salt. Stir to combine. Set aside until ready to use. 

MAKE THE SALAD

To make the cucumber tomato salad, chop the remaining half of the cucumber into bite-sized pieces. Add to a bowl with the diced cherry tomatoes, sliced red onion, olive oil, wine vinegar, about ½  teaspoon of salt, and a few grinds of fresh pepper. Stir to combine. Set aside until ready to use. It’s great when made a few hours ahead of time as all the flavors start to meld together. 

MAKE THE CHICKEN

Season the cubed chicken with about 1 teaspoon of salt, ½ teaspoon of pepper, paprika, garlic powder, onion powder, dried oregano, and dried parsley.  

In a large nonstick skillet, heat a tablespoon of olive or avocado oil over medium heat. 

Add the chicken to the skillet and cook for about 4 minutes undisturbed. Flip and cook for another 3 minutes or until all the pieces are cooked through. 

ASSEMBLE

When ready to eat, add mixed greens to a bowl. Top with roasted sweet potato wedges, cubed chicken, cucumber tomato salad, and a large dollop (or more!) of the dairy-free tzatziki. Garnish with fresh dill, parsley, and a squeeze of lemon juice. 

Other Bowl Recipes to Try 

• Honey Sriracha Glazed Salmon Bowls
• Firecracker Beef Noodle Bowls
• Marinated Steak Fajita Bowls
• High Protein Yogurt Bowls