Description
Healthy and flavorful Greek-inspired chicken bowls featuring marinated chicken, homemade tzatziki sauce, and fresh toppings served over quinoa or rice.
Ingredients
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breast or thighs, cubed
- 1/3 cup full-fat plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 shallot, diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For the Tzatziki Sauce:
- 1 cup full-fat plain Greek yogurt
- 2 Persian cucumbers, grated and squeezed of excess water
- 1 tablespoon fresh dill, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- Black pepper to taste
- For Serving:
- 2 cups cooked quinoa or rice
- 2 cups chopped spinach or romaine lettuce
- 1 cup sliced cherry tomatoes
- 6 ounces crumbled feta cheese
- Warm pita bread, cut into wedges (optional)
- Pickled red onion (optional)
Instructions
- Prepare the chicken marinade: In a large bowl or zip-top bag, combine the cubed chicken with Greek yogurt, olive oil, minced garlic, diced shallot, lemon juice, paprika, dried oregano, red pepper flakes (if using), kosher salt, and black pepper. Mix well to coat the chicken thoroughly. Marinate at room temperature for 15-30 minutes, or refrigerate for up to 24 hours.
- While the chicken marinates, prepare the Tzatziki sauce: In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, chopped fresh dill, minced garlic, lemon juice, olive oil, and salt. Stir everything together until well blended. Season with black pepper to taste. Refrigerate until ready to serve.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook, stirring occasionally, until it’s browned and cooked through, approximately 6-8 minutes.
- Assemble the bowls: Divide the cooked quinoa or rice among your serving bowls. Top with a generous portion of cooked chicken, chopped spinach or lettuce, sliced cherry tomatoes, and crumbled feta cheese.
- Drizzle a spoonful of the homemade Tzatziki sauce over each bowl. Serve with warm pita bread wedges and pickled red onion, if desired.
Notes
- Marinate the chicken for up to 24 hours for maximum flavor.
- Tzatziki can be made ahead and stored in the fridge for up to 3 days.
- For a gluten-free option, omit the pita bread.