Mediterranean Chicken Tzatziki Bowls
A fresh and satisfying meal with marinated chicken, creamy tzatziki, and colorful veggies, perfect for family dinners and customizable for everyone's tastes.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless chicken breast or thighs Choose breasts for leaner meat or thighs for juiciness
- 3 tbsp olive oil For marinade
- 2 tbsp lemon juice Freshly squeezed
- 1 tsp dried oregano
- 3 cloves garlic Minced
- 1 tsp smoked paprika Optional
For the Tzatziki
- 1 cup Greek yogurt Full-fat recommended
- 1 medium cucumber Grated and squeezed dry
- 1 tbsp olive oil For tzatziki
- 1 tbsp lemon juice For tzatziki
- 1 clove garlic Minced, for tzatziki
- 2 tbsp fresh dill Chopped
For the Bowls
- 2 cups cooked rice Or quinoa
- 1 cup cherry tomatoes Halved
- 1 medium cucumber Diced
- 1/4 cup red onion Thinly sliced
- 1/3 cup Kalamata olives Optional
- 1/2 cup feta cheese Crumbled
Instructions
Preparation
- Prepare the chicken marinade by combining olive oil, lemon juice, oregano, garlic, smoked paprika, salt, and pepper in a large bowl.
- Add chicken pieces and marinate for at least 15 minutes or up to 24 hours in the refrigerator.
Cooking the Chicken
- Remove chicken from the refrigerator 15 minutes before cooking.
- Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
- Rest the chicken for 5 minutes before slicing.
Making Tzatziki
- Creating the tzatziki by grating the cucumber and squeezing it dry in a kitchen towel.
- Combine the cucumber with Greek yogurt, olive oil, lemon juice, garlic, and dill.
- Season with salt and pepper, then refrigerate for 30 minutes.
Assembly
- Assemble the bowls with a base of rice, topped with sliced chicken, fresh vegetables, olives, and feta cheese.
- Drizzle tzatziki sauce on top and garnish with fresh herbs if desired.
Notes
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. You can freeze the marinated chicken before cooking.