Chicken Cucumber Yogurt Bowls – Fresh, Satisfying, and Easy
These bowls are the kind of meal you make once and then crave all week. Juicy chicken, cool cucumber, and a creamy yogurt sauce come together with herbs, lemon, and a sprinkle of spices. It’s simple, bright, and full of crunch and flavor.
You can serve it warm or cold, and it packs perfectly for lunch. If you’re looking for a balanced bowl that feels light but still filling, this is it.
Ingredients
Method
- Make the yogurt sauce. In a bowl, mix 1 cup Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, 2 tablespoons chopped dill and/or mint, 1 tablespoon olive oil, 1/4 teaspoon cumin, and a big pinch of salt and pepper. Taste and adjust lemon and salt. Set aside.
- Prep the chicken. Pat the chicken dry. In a separate bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of pepper. Toss chicken to coat.
- Cook the chicken. Heat a large skillet over medium-high. Add a slick of olive oil. Cook chicken 5–7 minutes per side until deeply browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or chop.
- Salt the cucumbers. Slice cucumbers thinly. Toss with a pinch of salt and let sit 5 minutes to release water. Pat dry. This keeps your bowl crisp, not watery.
- Cook the grain (if using). Prepare rice, quinoa, bulgur, or couscous according to package directions. Fluff and season with a splash of olive oil, lemon juice, and a pinch of salt.
- Prep add-ins. Halve cherry tomatoes, thinly slice red onion, and chop nuts if using. If you like a bit of heat, set out chili flakes.
- Assemble the bowls. Add a scoop of grains or greens to each bowl. Pile on cucumbers and tomatoes. Add sliced chicken. Spoon over a generous dollop of yogurt sauce.
- Finish with flair. Drizzle olive oil, squeeze a little extra lemon, and sprinkle fresh herbs. For brightness, add a pinch of sumac; for heat, use chili flakes.
- Serve. Enjoy warm or at room temp. The flavors meld beautifully as the yogurt sauce mingles with the spices and lemon.
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Get Your Program TodayWhy This Recipe Works
This bowl balances textures and temperatures: warm spiced chicken against cool, crisp cucumber and creamy yogurt. Fresh herbs and lemon keep it bright, while a touch of garlic and cumin adds depth.
The yogurt sauce doubles as dressing and marinade base, so you get maximum flavor with minimal fuss. It’s also flexible—swap grains, change the herbs, or go saucy with a drizzle of olive oil. Best of all, most components can be prepped ahead, making weekday meals a breeze.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
- Cucumbers: 2 Persian cucumbers or 1 large English cucumber
- Greek yogurt: 1.5 cups, plain and full-fat or 2%
- Lemon: 1 large (zest and juice)
- Garlic: 2–3 cloves
- Fresh herbs: Dill and/or mint (about 1/2 cup chopped total)
- Olive oil: Extra-virgin
- Spices: Cumin, smoked paprika, oregano, black pepper
- Salt: Kosher or sea salt
- Grain base (optional): Cooked rice, quinoa, bulgur, or couscous
- Crunchy add-ins (optional but great): Cherry tomatoes, red onion, toasted almonds or pistachios
- Greens (optional): Arugula, baby spinach, or chopped romaine
- Extras for serving: Olive oil drizzle, sumac or chili flakes
Instructions
- Make the yogurt sauce. In a bowl, mix 1 cup Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, 2 tablespoons chopped dill and/or mint, 1 tablespoon olive oil, 1/4 teaspoon cumin, and a big pinch of salt and pepper.
Taste and adjust lemon and salt. Set aside.
- Prep the chicken. Pat the chicken dry. In a separate bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of pepper.
Toss chicken to coat.
- Cook the chicken. Heat a large skillet over medium-high. Add a slick of olive oil. Cook chicken 5–7 minutes per side until deeply browned and cooked through (internal temp 165°F/74°C).
Rest 5 minutes, then slice or chop.
- Salt the cucumbers.
- Slice cucumbers thinly. Toss with a pinch of salt and let sit 5 minutes to release water. Pat dry.
This keeps your bowl crisp, not watery.
- Cook the grain (if using). Prepare rice, quinoa, bulgur, or couscous according to package directions. Fluff and season with a splash of olive oil, lemon juice, and a pinch of salt.
- Prep add-ins. Halve cherry tomatoes, thinly slice red onion, and chop nuts if using. If you like a bit of heat, set out chili flakes.
- Assemble the bowls. Add a scoop of grains or greens to each bowl.
Pile on cucumbers and tomatoes. Add sliced chicken. Spoon over a generous dollop of yogurt sauce.
- Finish with flair. Drizzle olive oil, squeeze a little extra lemon, and sprinkle fresh herbs.
For brightness, add a pinch of sumac; for heat, use chili flakes.
- Serve. Enjoy warm or at room temp. The flavors meld beautifully as the yogurt sauce mingles with the spices and lemon.
- Slice cucumbers thinly. Toss with a pinch of salt and let sit 5 minutes to release water. Pat dry.
How to Store
- Chicken: Keep sliced chicken in an airtight container for up to 4 days. Reheat gently in a skillet or enjoy cold.
- Yogurt sauce: Store separately for 3–4 days.
Stir before serving. If it thickens, loosen with a splash of water or lemon juice.
- Cucumbers: Best eaten within 2 days. Keep them salted, dried, and chilled in a container lined with a paper towel.
- Grains and greens: Grains keep 4–5 days.
Greens are best prepped day-of, but hardy chopped romaine lasts 2–3 days.
- Meal prep tip: Pack bowls in compartments: grains and chicken together, cucumbers and greens separate, and yogurt in a small container. Combine just before eating.
Why This is Good for You
- Protein-rich: Chicken and Greek yogurt deliver satisfying protein that keeps you full longer.
- Gut-friendly: Yogurt contains probiotics that support a healthy microbiome.
- Hydrating veggies: Cucumbers and tomatoes add water, fiber, and crunch with very few calories.
- Healthy fats: Olive oil and nuts support heart health and help absorb fat-soluble vitamins.
- Balanced bite: You get protein, fiber, and fat in one bowl—steady energy without the afternoon crash.
What Not to Do
- Don’t skip salting the cucumbers. It takes two minutes and prevents watery bowls.
- Don’t overcrowd the pan. Crowding steams the chicken and stops browning. Cook in batches if needed.
- Don’t overcook the chicken. Dry chicken ruins the experience.
Aim for 165°F and rest before slicing.
- Don’t add the yogurt sauce early if packing. Keep it separate to avoid soggy grains and greens.
- Don’t forget acid and salt. Lemon and salt tie everything together. Taste as you go.
Recipe Variations
- Herb swap: Use parsley, cilantro, or basil if you’re out of dill or mint.
- Spice profile: Try za’atar, ras el hanout, or curry powder in place of cumin and paprika.
- Protein options: Swap chicken for chickpeas, salmon, turkey meatballs, or grilled halloumi.
- Make it low-carb: Use a base of chopped romaine, arugula, or shredded cabbage instead of grains.
- Add creaminess: Stir tahini into the yogurt sauce or add avocado slices on top.
- Extra crunch: Toasted pita chips, pumpkin seeds, or quick-pickled red onions.
- Heat lovers: Add harissa to the yogurt or dust with Aleppo pepper.
- Garlic level: Roast the garlic for a sweeter, gentler flavor, or use a small grated shallot instead.
FAQ
Can I use rotisserie chicken?
Yes. Shred the meat and warm it briefly with a splash of olive oil and a pinch of cumin and paprika to echo the seasoning.
It’s a great shortcut for busy nights.
What kind of yogurt works best?
Plain Greek yogurt, 2% or full-fat, gives the best texture and tang. Nonfat works but can taste chalky; add a teaspoon of olive oil to improve mouthfeel.
How can I make this dairy-free?
Use a thick, unsweetened plant-based yogurt made from coconut or almond. Add a squeeze of lemon and a tablespoon of tahini for body and richness.
Do I have to marinate the chicken?
No, not for this recipe.
The spice rub adds plenty of flavor fast. If you want to marinate, mix 1/4 cup yogurt with spices and lemon, coat the chicken, and chill for up to 4 hours.
What’s the best cucumber to use?
Persian or English cucumbers are ideal. They’re crisp, mild, and have thin skins, so you don’t need to peel them.
Can I grill the chicken instead?
Absolutely.
Grill over medium-high heat for 4–6 minutes per side, depending on thickness, until it hits 165°F. Rest before slicing.
How do I keep red onion from tasting harsh?
Slice it thin and soak in cold water with a pinch of salt and a splash of vinegar for 10 minutes. Drain and pat dry before adding to the bowl.
Is this good for meal prep?
Yes.
Cook the chicken and grains, prep the cucumbers, and store the sauce separately. Assemble within 4 days for best taste and texture.
Can I make it spicier?
Stir harissa, sriracha, or a pinch of cayenne into the yogurt sauce, or finish with chili oil. Adjust gradually so it doesn’t overpower the herbs and lemon.
What if I don’t have fresh herbs?
Use 1–2 teaspoons dried dill or mint in the sauce and add extra lemon zest.
Fresh is brighter, but dried still gives a nice herbal note.
Final Thoughts
Chicken Cucumber Yogurt Bowls are light, zesty, and totally satisfying. They’re easy to customize, quick to assemble, and even better the next day. Keep the components on hand, and you’ll always have a fresh, balanced meal within reach.
Whether it’s a weeknight dinner or a meal-prep lunch, this bowl earns a regular spot in your rotation.
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