One of our favorite weeknight dinners is this Greek chicken with rice and tzatziki. It is simple to throw together and always hits the spot! If you love the flavors of tzatziki, feta, kalamata olives, hummus, and garlic dressing, then this dish will win you over.

With 2 busy toddlers, I prefer to make this meal in stages so that dinner can be on the table when I need it. While both boys are napping, I will marinade the chicken, mix the tzatsiki and assemble the Greek dressing and salad. Then let it all chill in the fridge so the flavors meld together through the afternoon.

This leaves me ahead of the game when it hits 5pm! I start the rice in the rice cooker about an hour prior to dinner time. The only thing left to do is throw the chicken on the grill right before eating. Assemble everything and this meal is good to go!

Recipe is adapted from the Wellness Mama Cookbook by Katie Wells.

Greek Chicken with Tzatziki Sauce

Serving Size:
1.5 hours
  • Greek Chicken
    • 2 lbs chicken breast or cutlets, pounded to 1/2″ thick
    • 1/2 lemon, juiced
    • 2 tbsp apple cider vinegar
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1tsp dried marjoram
  • Tzatziki sauce
    • 1 cup plain, whole milk Greek yogurt
    • 1 fresh cucumber, peeled, seeded and finely chopped
    • 1/4 lemon, juiced
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 tsp dried dill (or 1 tbsp fresh dill)
  • Greek Dressing
    • 1/4c olive oil
    • 2 tbsp apple cider vinegar
    • 1/4 lemon, juiced
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp dried oregano
    • OR simply use a few tbsp Garlic Expressions Salad Dressing!
  • Salad
    • Large bowl of spring mix or preferred greens
    • 1 bell pepper or 1 cucumber
    • 1/2 red onion (optional)
    • 1/2c Kalamata olives
    • 1/2c crumbled feta or goat cheese
  • Hummus
    • Store bought garlic hummus or original hummus
  • Brown Rice
    • 4 cups cooked brown rice


  1. For Greek chicken, pound chicken into 1/2″ cutlets. Mix lemon juice, apple cider vinegar, olive oil, salt, garlic powder and dried marjoram in shallow baking dish. Add cutlets to the marinade. Cover and chill in fridge at least 1 hour. 20 min before serving, place chicken on preheated grill (400 degrees) and let it cook for 4-6 minutes each side or until the thickest part is 165 degrees inside. Let rest for 5min before slicing.
  2. For Tzatziki, mix Greek yogurt, cucumbers, lemon, salt, garlic powder and dill. Cover and chill in fridge at least 1 hour.
  3. For dressing, mix all components in a small bowl. Cover and chill at least 1 hour.
  4. For the salad, mix all ingredients in a bowl. Cover and chill until ready to serve.
  5. Assembling: place chopped grilled chicken over a bed of brown rice. Mix the dressing into the salad and serve on the side. Add a scoop of hummus and tzatziki on the side or on top of the chicken. Enjoy!

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