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Fresh Greek Chicken Bento Box Recipe with Creamy Tzatziki Dip

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A quick and easy Mediterranean-inspired lunch featuring juicy grilled lemon-herb chicken, fresh veggies, salty feta, and a creamy homemade tzatziki dip. Perfect for a satisfying, fuss-free meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into strips
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat)
  • ½ cucumber, peeled and grated (squeeze out excess water)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted
  • ½ cup feta cheese, crumbled
  • 1 cup cucumber slices
  • Optional: a handful of cooked quinoa or pita bread slices

Instructions

  1. Prepare the chicken marinade: In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the sliced chicken breasts and toss until every piece is coated. Let it marinate for at least 15 minutes or up to 2 hours.
  2. Make the tzatziki dip: Grate the peeled cucumber and squeeze out excess water. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well and chill until ready to serve.
  3. Prepare the vegetables: Wash and halve cherry tomatoes, slice cucumbers, pit the olives if needed, and crumble feta cheese. Set aside for assembly.
  4. Cook the chicken: Heat a grill pan over medium-high heat until hot. Place marinated chicken strips in a single layer. Cook for 3-4 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has grill marks. Cook in batches if necessary.
  5. Assemble the bento box: Arrange grilled chicken, cherry tomatoes, cucumbers, olives, and feta in separate compartments or sections of your lunch container. Add a small container of the creamy tzatziki dip on the side. Optionally, include cooked quinoa or pita slices.
  6. Pack and refrigerate: Cover the bento box tightly and keep refrigerated until ready to eat. Best enjoyed within 24 hours.

Notes

Marinate chicken for at least 15 minutes but no longer than 2 hours to avoid ‘cooking’ the meat with lemon juice. Squeeze out excess water from grated cucumber to prevent watery tzatziki. Use a thermometer to ensure chicken reaches 165°F for safety. Let chicken rest a few minutes after cooking to keep it juicy. Store tzatziki separately to maintain creaminess. Optional smoked paprika or sumac can be sprinkled on chicken before serving for extra zest.

Nutrition

Keywords: Greek chicken, bento box, tzatziki dip, grilled chicken, Mediterranean lunch, healthy lunch, easy recipe, quick lunch

Find it online: https://bitesienna.com/fresh-greek-chicken-bento-box-recipe-with-creamy-tzatziki-dip-easy-lunch-idea/