These delicious mediterranean style bowls with beet tzatziki will be your new lunch obsession!

Meet my latest meal prep fixation: Mediterranean Style Bowls with Beet Tzatziki, Tabbouleh Salad, Yogurt Marinated Chicken Skewers. These Mediterranean Chicken Bowls are a vibrant and high protein meal bursting with fresh flavors and textures. The creamy beet tzatziki adds a beautiful, earthy twist to the traditional yogurt-based sauce, bringing a subtle sweetness and a vivid pop of color. Paired with the bright, herby tabbouleh salad—packed with parsley, mint, bulgur, and fresh vegetables—this bowl feels both refreshing and satisfying.
Tender chicken skewers marinated in tangy yogurt are grilled to perfection, adding a juicy, flavorful protein element that ties the bowl together. The marinade helps keep the chicken moist while imparting a subtle depth of flavor, making each bite deliciously tender. Together, these components create a balanced, nutrient-rich bowl that celebrates Mediterranean cuisine’s love for fresh, bold ingredients and simple yet elegant preparations.
Check out my other Mediterranean inspired recipes here!

Mediterranean Chicken Bowls with Beet Tzatziki
Ingredients
Chicken marinade:
- 1 pound boneless skinless chicken thighs
- 1/2 cup yogurt
- 1 diced shallot
- 1/4 cup Olive oil
- 6 cloves grated garlic
- 1/2 a lemon
- Sea salt
- Pepper
- 1 tbsp red pepper flakes
- 1 tbsp smoked paprika
Beet tzatziki:
- 1 large beet cut I half or 2 small peeled beets
- 1 Perisian cucumber diced
- Handful of dill
- 1 cup full fat greek yogurt
- 1/2 a lemon
- Healthy glug of olive oil
- Sea salt
- Pepper
Tabbouleh salad:
- 1/2 cup bulgar wheat
- 2 small tomatoes diced
- 2 parisan cucumbers
- 1/4 cup fresh mint chopped
- 1/4 cup parsley chopped
- 1/2 a lemon
- A generous glug of olive oil
- Drizzle of red wine vinegar
- Sea salt
- Pepper
Dressing:
- 1 small shallot finely chopped
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tbsp oregano
- 1 garlic clove grated
The rest:
- Banana peppers
- Feta
- Chickpeas
Instructions
- Wash chicken and slice into cubes. Add to a ziplock bag and add all marinade ingredients. Let marinate for at least 30 min or overnight. 30 min before cooking, preheat oven to 425. Lay chicken on a baking sheet and bake for 15 min. Turn over and bake for about 8 min. Broil for another 2-3 min.
- For the beets: Preheat oven to 375. Peel beets and add to cocotte or tin foil. Drizzle with olive oil, salt and pepper. Cook for about 45 min or until beets are tender. When cool enough to touch, grate into a bowl. Add yogurt, cucumber, dill, lemon, olive oil, salt and pepper. Mix until combined.
- For the tabbouleh: Cook bulgar wheat according to the packaging. Once cooled, add to a bowl with tomatoes, parsley, cucumbers, mint, parsley, olive oil, red wine vinegar, salt & pepper. Season to taste.
- Make dressing by combining in a small bowl.
- Assemble bowls: Add a scoop of tzatziki, tabbouleh, chickpeas, feta, banana peppers and chicken. Top with cubed chicken and drizzle with dressing. Enjoy!
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