Description
A healthy and flavorful Mediterranean Chicken Bowl featuring marinated grilled chicken, fresh vegetables, feta cheese, and homemade tzatziki sauce served over rice or quinoa.
Ingredients
- For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Greek yogurt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ English cucumber, grated and squeezed of excess liquid
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper, to taste
- For the Bowls:
- Cooked rice or quinoa
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by marinating the chicken: In a bowl, combine the olive oil, lemon juice, Greek yogurt, oregano, cumin, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss to ensure they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken marinates, prepare the tzatziki sauce: In a separate bowl, combine the Greek yogurt, grated cucumber (ensure excess liquid is removed), minced garlic, lemon juice, chopped dill, and mint. Season with salt and pepper to taste. Mix well and refrigerate until serving.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the warm cooked chicken.
- Arrange the fresh toppings around the chicken: cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Add a generous dollop of the homemade tzatziki sauce to each bowl and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
Notes
- Marinate the chicken for at least 30 minutes for best flavor, but up to 4 hours is ideal.
- Ensure to squeeze out excess liquid from the grated cucumber to prevent watery tzatziki.
- This recipe is gluten-free if using quinoa or certified gluten-free rice.
- Adjust seasonings to taste and serve immediately for the freshest presentation.