Description
These Refreshing Chicken Tzatziki Bowls offer a vibrant and healthy Mediterranean-inspired meal featuring marinated grilled chicken, creamy homemade tzatziki, fresh vegetables, and grains like quinoa or couscous. Perfect for a light lunch or dinner, this recipe combines bright lemony flavors and aromatic herbs for a satisfying and wholesome feast.
Ingredients
Scale
For the Chicken Marinade
- 2 large chicken breasts (about 500g), cut into bite-sized chunks
- 3 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tzatziki
- 1 large cucumber
- 200g thick Greek yoghurt (full-fat)
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tbsp lemon juice
- 1 clove garlic, finely grated or minced
- 1 tbsp extra virgin olive oil
- A pinch of salt
For Serving
- 200g cooked quinoa, couscous, or rice
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted
- Fresh dill or parsley for garnish
- Lemon wedges for serving
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken chunks and coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours to allow flavors to develop.
- Prepare the Cucumber: Grate the cucumber and then squeeze out as much moisture as possible using a clean tea towel or paper towels, which is key to prevent watery tzatziki.
- Make the Tzatziki: In a separate bowl, combine the drained cucumber with Greek yoghurt, chopped dill, optional mint, lemon juice, grated garlic, olive oil, and a pinch of salt. Stir well to combine and refrigerate until ready to use.
- Cook the Chicken: Heat a griddle pan or frying pan over medium-high heat. Add the marinated chicken chunks in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and let rest a few minutes.
- Assemble the Bowls: Divide the cooked grains evenly between two bowls. Top each with the grilled chicken, halved cherry tomatoes, sliced red onion, and Kalamata olives.
- Add Tzatziki and Feta: Spoon a generous amount of the chilled tzatziki over the chicken in each bowl. Sprinkle crumbled feta cheese on top and garnish with fresh dill or parsley.
- Serve: Present immediately with lemon wedges on the side for squeezing over, adding an extra fresh burst of citrus flavor.
Notes
- The marinade can be prepared the night before for deeper flavor infusion.
- Make sure to thoroughly drain the cucumber to keep the tzatziki creamy and prevent it from becoming watery.
- Use full-fat Greek yoghurt for the best texture and richness in the tzatziki.
- Feel free to substitute quinoa with couscous or cooked rice as preferred.
- Leftover tzatziki keeps well covered in the fridge for up to 2 days.
- To keep this dish lighter, use low-fat Greek yoghurt but the texture will be slightly less creamy.
