Greek Cauliflower Bowls with Chicken

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Greek Cauliflower Bowls with Chicken combines slow roasted chicken and cauliflower, fresh veggies, homemade Tzatziki sauce, and some crunchy pita chips. The amazing combination of flavors will have you making this recipe on repeat!

Overhead shot of two Greek Chicken Bowls with Chicken, on a white background.

Meet the interesting, fresh, and flavorful Greek bowl with the most delicious Tzatziki sauce that I’m currently obsessing over. I formerly used some store-bought cauliflower rice, but decided to go with some of the roasted cauliflower I make on the regular. Also, slow roasting the chicken at a low temp and using fresh herbs (but dried are ok too) make this the most delicious chicken ever. While you CAN use a rotisserie chicken, give this method a try!

This bowl is perfect for summertime eating because you can eat it at slightly warm, room temperature, or cold out of the refrigerator. I prefer to crisp up some pita chips (using store-bought pita bread) in the oven right before serving, but you could skip them too.

Also, take a look at the nutrition label. This one is definitely a healthy one – lower in calories and high in protein and and all the good things.

Side shot of two Greek Cauliflower Bowls with Chicken.

Ingredients needed for Greek Cauliflower Bowls with Chicken:

For the chicken:

  • Chicken – You’ll need three large chicken breasts and butterfly them for more even cooking.
  • Fresh Herbs – Fresh dill, rosemary, and basil, minced finely. You can use dried herbs too, but fresh are best.
  • Salt and Pepper – Kosher salt and freshly ground black pepper, to taste.
  • Olive Oil – A drizzle on top for maximum tenderness and flavor.
  • Lemon – Freshly squeezed lemon gives chicken such a fresh flavor.
Three butterflied chicken breasts after slow roasting.
Collage of 1) the chicken in a bowl, and 2) the shredded chicken.

For the cauliflower:

  • Cauliflower – I used two small heads of cauliflower, but you may be able to use just one large one.
  • Olive Oil – Extra Virgin Olive Oil gives maximum flavor.
  • S&P
Roasted cauliflower on some parchment paper.

For the Tzatziki Sauce:

  • Yogurt – Plain Greek yogurt, full fat preferred (or 2% is fine too). Fat free yogurt makes this sauce watery, and we don’t want that!
  • Cucumber – Mince up about 1/3 to 1/2 of an English cucumber, and then squeeze out the liquid with some paper towel.
  • Seasonings – Fresh dill (KEY ingredient), garlic powder (or fresh is fine too), and some salt and pepper.
  • Lemon – Freshly squeezed lemon juice.
  • Olive Oil – Add just a drizzle on top of the finished Tzatziki sauce.
Overhead shot of a round bowl of homemade tzatziki sauce.

The remaining ingredients:

  • Cucumber – Use the remaining cucumber and slice thinly.
  • Onion – Red onion, sliced thin.
  • Tomatoes – Cherry tomatoes, halved.
  • Olives – I used sliced black olives, but Kalamata olives would be great too.
  • Pita Wedges – Buy some pita bread, slice in wedges, drizzle with olive oil, salt, pepper, and some smoked paprika. Bake for about 10 minutes at 350 degrees.
Small bowls of olives, cucumbers, tomatoes, and red onion.

How to make Greek Cauliflower Bowls with Chicken:

  1. Roast the chicken. Preheat the oven to 275 degrees, and prep a baking sheet with parchment paper. Butterfly the chicken breasts and place on baking sheet. Spread the fresh herbs and seasonings on top, and then drizzle with olive oil and lemon juice. Roast for approximately 30 minutes, or until the chicken is cooked through (about 165 degrees on a digital thermometer). Let cool and then shred. I like to use my standing mixer to shred.
  2. Roast the cauliflower. Spread the cauliflower florets on two baking sheets, spread with olive oil, and salt and pepper. Roast on 400 degrees until fork tender.
  3. Make Tzatziki Sauce. Combine all the ingredients in a small bowl, and mix well. top with some olive oil and extra salt and pepper. Refrigerate until ready to use.
  4. Prep remaining ingredients. Slice the cucumber, red onion, cherry tomatoes, and olives.
  5. Serve. To serve, add the roasted chicken, cauliflower, fresh veggies, and Tzatziki sauce to individual bowls.
  6. * Optional – Bake some pita chips in the oven to pair with the bowls.

Pro-Tip: Make the Tzatziki Sauce in advance so the flavors have time to meld together.

Note: We ate these bowls two different ways. Once, at room temperature, after the cauliflower and chicken had cooled off. The second time, straight from the refrigerator and thus chilled. Both were equally good.

Other Greek dishes you may enjoy:

Close up of a Greek Cauliflower Bowl with Chicken, with some baked pita chips.

Kitchen Tools used for this recipe: (Affiliate Links)

Make these bowls next: Grilled Chicken Burrito Bowls

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of two Greek Chicken Bowls with Chicken, on a white background.

Greek Cauliflower Bowls with Chicken

Greek Cauliflower Bowls with Chicken combines slow roasted chicken and cauliflower, fresh veggies, homemade Tzatziki sauce, and some crunchy pita chips. The amazing combination of flavors will have you making this recipe on repeat!
4.67 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 bowls
Calories: 429kcal
Author: Sue Ringsdorf


For the chicken: (or use rotisserie chicken)

  • 2 pounds chicken breasts (butterflied) – or three medium breasts
  • 1 teaspoon fresh dill – minced
  • 1 teaspoon fresh rosemary – minced
  • 1/2 teaspoon fresh basil – minced
  • kosher salt and freshly ground black pepper – to taste
  • 1 Tablespoon olive oil
  • 1/2 large lemon – freshly squeezed

For the roasted cauliflower:

  • 12 cups cauliflower – broken into florets
  • 2 Tablespoon olive oil
  • kosher salt and freshly ground black pepper

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 medium English cucumber (or 3/4 cup) – diced thin and squeezed of extra liquid
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper – to taste
  • 1 1/2 Tablespoon fresh dill – minced
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil – drizzle on to serve

Remaining ingredients:

  • 1/2 medium English cucumber – cut into slices
  • 1/4 cup red onion – sliced
  • 1/2 cup cherry tomatoes – halved
  • 1/2 cup black olives – sliced
  • pita wedges – to serve


  • Make the chicken. Using a sheet pan lined with parchment paper or foil. lay chicken breasts out, drizzle with olive oil and lemon juice, and then top with spices. Bake on 275 degrees for 30 minutes, or until a meat thermometer reads 160 degrees. Remove from oven, let cool, and shred.
  • Set oven to 400 degrees. Roast cauliflower on two baking sheets, drizzled with olive oil, and kosher salt and freshly ground black pepper.
  • Make Tzatziki Sauce. Dice cucumber in small little bits. Squeeze the liquid out and add to a mixing bowl. Add minced garlic, yogurt, fresh dill, fresh lemon juice, and salt and pepper. Mix well, and then add a swirl of olive oil to the top for serving.
  • To assemble bowls, add cauliflower, shredded chicken, cucumber, red onion, black olives, tomatoes, and a dollop of Tzatziki Sauce. Sprinkle with a little bit more fresh dill, and add a few pita wedges.


Calories: 429kcal | Carbohydrates: 19g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 511mg | Potassium: 1593mg | Fiber: 6g | Sugar: 8g | Vitamin A: 243IU | Vitamin C: 130mg | Calcium: 125mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Jackie Thill says:

    We had a variety of “bowls” over the Pandemic, with a household of six for a while, and this was often the popular choice. We it, especially the homemade tzatziki sauce. It’s worth the little bit of extra time it takes to make it.

    1. Suebee Homemaker says:

      So glad you enjoyed the bowls, Jackie! 🙂

  2. I love the taste, but also the nutritional value with high protein! I love your balance between recipes and I can’t wait to eat this again!

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