This is a crispy, cooling, high-protein bowl that fills you up and hits every craving.
WHY THIS RECIPE IS GREAT
This is one of those meals that just works. You’ve got crispy potatoes that actually taste good, juicy chicken that’s full of flavour, and a fresh mix of salad, sweetcorn, and wholemeal pitta to round it out.
It’s balanced. It’s filling. And it doesn’t taste like a “healthy” meal in that boring way.
The best part? It’s easy to make. Most of it can cook while you're sorting the rest, and it all comes together in one big bowl of goodness. No need to overthink it, this one delivers every time.
INGREDIENTS IN GREEK TZATZIKI CHICKEN BOWL
CHICKEN THIGHS
Use boneless, skinless chicken thighs. Season them with oregano, smoked paprika, garlic, lemon juice, salt, and pepper. You can swap in your favourite marinade if you’ve got one you prefer.
MARIS PIPER POTATOES
Crispy air-fried or oven-roasted. Wedges or diced, it doesn’t matter. They’re your carb base and give that satisfying crunch.
LETTUCE & CUCUMBER
Fresh and cold. Chopped lettuce and sliced cucumber to balance out the fat from the meat.
EXTRA VIRGIN OLIVE OIL
Used for the potatoes and to finish the bowl with a slight drizzle. Gives healthy fats and that nice rich edge.
TZATZIKI
Use a good quality store-bought version or make your own if you’re feeling fancy. Creamy, garlicky, and essential to this recipe.
SWEETCORN
Adds a bit of sweetness and texture. Cold and straight from the tin works fine.
WHOLEMEAL PITTA
Toasted, warm, and cut into strips. You can scoop, wrap, or tear as you go.
INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN
This breakdown is for one serving.
- 200g skinless chicken thigh (raw weight)
- 300g Maris Piper potatoes (raw weight)
- 100g lettuce
- 100g cucumber
- 5ml extra virgin olive oil
- 75g tzatziki
- 50g sweetcorn (drained)
- 1 wholemeal pitta
| CALORIES | 855kcal |
| PROTEIN | 54g |
| FAT | 30g |
| CARBS | 82g |
HOW TO MAKE A GREEK TZATZIKI CHICKEN BOWL
- Start by preheating your oven or air fryer to 200°C.
- Dice the potatoes (or cut into wedges), toss them in 3ml olive oil (one lid cap), season with salt, and cook for 25–30 minutes until golden and crispy. Shake halfway.
- While that’s cooking, season your chicken thighs with 1 tsp oregano, 1/2 tsp smoked paprika, a crushed garlic clove, juice of half a lemon, salt, and pepper.
- Heat a pan with low calorie spray or a some olive oil. Cook the chicken thighs on medium-high heat for about 6–7 minutes each side until fully cooked and slightly charred. Let them rest before slicing.
- While the chicken rests, chop your lettuce and cucumber.
- Warm your pitta bread (in the toaster or oven for a few minutes), then slice into strips.
- Now assemble your bowl. Potatoes at the bottom, topped with lettuce and cucumber. Add the chicken, then spoon over the sweetcorn and tzatziki.
- Finish with a drizzle of olive oil. Serve the pitta on the side.
TIPS AND TRICKS FOR THE BEST RESULTS
Crisp the potatoes properly. Don’t overcrowd the tray or air fryer. If they’re piled up, they’ll steam instead of crisp.
Let the chicken rest before slicing. Keeps it juicy.
Taste your tzatziki before adding, it should be punchy, not bland. If it needs more garlic or salt, fix it.
Use chilled cucumber and lettuce. That cold crunch makes the whole bowl taste fresher.
WHAT TO SERVE WITH GREEK TZATZIKI CHICKEN BOWL
The bowl already has carbs, protein, and fats covered, but this one’s easy to customise. You can add:
- Olives for saltiness
- Sun dried tomatoes for a tangy kick
- Cherry tomatoes for freshness
- Red onion for bite
- Feta for extra protein and creaminess
- Avocado if you want more fats
- Chicken breast instead of thigh if you prefer lower fat
As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.