Chicken Tzatziki with Fresh Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
450g 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
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
20 -
1/4 cup crumbled feta cheese
21 -
Fresh parsley or dill, for garnish
# Instructions:
01 -
In a mixing bowl, combine olive oil, lemon juice, oregano, minced garlic, smoked paprika, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 15 minutes or up to 24 hours for maximum flavor.
02 -
Heat a skillet over medium heat with a drizzle of olive oil. Cook the chicken for 6-7 minutes per side or until golden brown and cooked through (internal temperature of 165°F/75°C). Alternatively, preheat your grill or grill pan and cook the chicken for 5-6 minutes per side. Let the chicken rest for 5 minutes, then slice into strips.
03 -
In a bowl, mix Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Stir until combined. Taste and adjust seasoning as needed.
04 -
Add a scoop of rice, quinoa, or cauliflower rice to each bowl.
05 -
Arrange sliced chicken, cherry tomatoes, cucumbers, red onions, olives, and feta cheese on top of the base.
06 -
Drizzle tzatziki sauce generously over the bowl or serve on the side. Garnish with parsley or dill if desired.