Chicken Tzatziki Bowls (Printer-Friendly)
Grilled chicken with tzatziki, rice, and fresh veggies makes this bowl both flavorful and refreshing.
# List of Ingredients:
→ Chicken Marinade
01 -
1 pound boneless, skinless chicken breast or thighs
02 -
2 tablespoons olive oil
03 -
2 tablespoons lemon juice
04 -
1 teaspoon dried oregano
05 -
2 garlic cloves, minced
06 -
1/2 teaspoon smoked paprika (optional)
07 -
Salt and pepper to taste
→ Tzatziki Sauce
08 -
1 cup plain Greek yogurt
09 -
1/2 cucumber, grated and squeezed to remove excess water
10 -
1 tablespoon olive oil
11 -
1 tablespoon lemon juice
12 -
1 garlic clove, minced
13 -
1 tablespoon fresh dill, chopped
14 -
Salt and pepper to taste
→ Bowl Assembly
15 -
2 cups cooked rice, quinoa, or cauliflower rice
16 -
1 cup cherry tomatoes, halved
17 -
1 cup cucumber, diced
18 -
1/2 red onion, thinly sliced
19 -
1/4 cup Kalamata olives (optional)
20 -
1/4 cup crumbled feta cheese
21 -
Fresh parsley or dill, for garnish
# Preparation Steps:
01 -
In a mixing bowl, whisk together olive oil, lemon juice, oregano, minced garlic, smoked paprika, salt, and pepper. Add chicken and coat thoroughly. Cover and refrigerate for at least 15 minutes or up to 24 hours.
02 -
Heat a skillet over medium heat with a drizzle of olive oil. Cook the chicken for 6–7 minutes per side until golden and cooked through, or grill for 5–6 minutes per side. Let rest for 5 minutes before slicing.
03 -
In a bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Mix well and adjust seasoning as needed.
04 -
Scoop rice, quinoa, or cauliflower rice into each bowl. Arrange sliced chicken, cherry tomatoes, cucumbers, red onions, olives, and feta over the base. Drizzle with tzatziki and garnish with fresh herbs.
# Additional Suggestions:
01 -
For deeper flavor, marinate the chicken overnight in the fridge before cooking.
02 -
Tzatziki can be prepared up to 3 days in advance and stored refrigerated.
03 -
Use cauliflower rice or greens for a low-carb alternative.