Rhythm Rielly

Cool cucumber yogurt, tender chicken and soft pita make a simple lunch you can scoop straight from the bowl. This tzatziki chicken and pita Greek yogurt bowl uses a quick, chunky cucumber-dill sauce, with tomatoes for a fresh, juicy contrast.

Ready-cooked chicken keeps the preparation small. Finely chop a little cucumber, stir it into yogurt with lemon and seasonings, and assemble. There is no blender, no required toasting and no chicken cooking hidden in the five-minute estimate.

Tzatziki Chicken & Pita Greek Yogurt Bowl

Serves: 1 · Assembly time: About 5 minutes with cooked chicken and washed produce ready · Cook time: 0 minutes · Prep-ahead ingredient: Cooked chicken

• ½ cup plain Greek yogurt
• ¼ cup finely chopped cucumber
• 1 teaspoon lemon juice
• ⅛ teaspoon garlic powder
• ¼ teaspoon dried dill
• A small pinch of salt and black pepper, to taste
• 3 ounces ready-to-eat cooked chicken, shredded or chopped
• ½ cup cherry tomatoes, halved
• 1 small soft pita, torn into pieces

How to Make It

1. Finely chop the cucumber. If it has a very watery seed center, remove that part before chopping.
2. Stir the cucumber, lemon juice, garlic powder and dried dill into the Greek yogurt in your serving bowl. Taste and season lightly with salt and pepper.
3. Spread the cucumber yogurt across the bottom. Add the ready-cooked chicken and halved tomatoes.
4. Tuck the torn pita alongside the toppings and use it to scoop up the chicken and sauce.

A Simple Tzatziki-Style Shortcut

Finely chopped cucumber keeps this sauce quick and gives it a little crunch. It is a chunky shortcut rather than a grated-and-strained tzatziki. Start with thick Greek yogurt so the sauce holds together.

For an even faster version, use ½–¾ cup prepared tzatziki instead of the yogurt, cucumber, lemon and seasonings. Follow its storage directions. You can also make our Quick Tzatziki ahead and use it here.

Chicken Ready to Use

Rotisserie chicken, packaged ready-to-eat cooked chicken or chicken prepared earlier all work. The assembly estimate begins with cooked chicken ready to serve. Cooking raw chicken specifically for this bowl adds time separately.

Cold cooked chicken suits the cool yogurt sauce. If you prefer warm chicken, heat it separately according to its storage and reheating directions and allow extra time before adding it.

Easy Swaps

Use fresh dill: Replace the dried dill with about 1 teaspoon finely chopped fresh dill, adjusting to taste.

Change the bread: Toast, crackers or a soft tortilla can replace pita. Optional warming or toasting adds time.

Change the protein: Use about ½–¾ cup drained canned chickpeas instead of chicken for a vegetarian variation.

Use what you have: A chopped regular tomato can replace cherry tomatoes. Add extra cucumber alongside the chicken if you want more crunch.

Tiny Prep, Cool Sauce

Mix the cucumber yogurt ahead of time and refrigerate it covered according to the ingredients’ storage directions. Cucumber may release some liquid as it sits; stir the sauce before serving.

Keep chicken and tomatoes refrigerated as appropriate, and pack pita separately so it does not absorb moisture. Assemble at mealtime. You only need a few prepared ingredients to make this bowl easy to repeat.

More Easy Greek Yogurt Bowls

This savory bowl follows Raspberry Dark Chocolate in our alternating collection. Try Mediterranean Chicken for a version with olives and feta, or Pesto Chicken for a different creamy sauce. Explore 25 Easy Recipes with Greek Yogurt for more ideas.

Next comes Maple Banana Bread, a sweet bowl with banana, walnuts and a hint of cinnamon.