Description
Delicious and refreshing Chicken Tzatziki Bowls featuring grilled seasoned chicken breasts served over a bed of quinoa or rice, fresh vegetables, Kalamata olives, and a creamy homemade tzatziki sauce. Perfect for a healthy Mediterranean-inspired meal that’s easy to prepare in under 30 minutes.
Ingredients
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Bowls
- 1 cup cooked quinoa or rice
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated (excess water squeezed out)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat the grill or grill pan over medium-high heat to ensure it’s hot enough for cooking the chicken properly.
- Season the Chicken: Rub the chicken breasts evenly with olive oil, then sprinkle garlic powder, onion powder, paprika, salt, and pepper over both sides to coat.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C).
- Rest and Slice: Remove chicken from the grill and let it rest for a few minutes to retain juices, then slice into strips or bite-sized pieces.
- Make the Tzatziki Sauce: In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Adjust Seasoning: Taste the tzatziki sauce and add more salt, pepper, or lemon juice as desired to balance flavors.
- Assemble the Bowls: Divide cooked quinoa or rice evenly among four serving bowls as the base.
- Add Toppings: Top each bowl with sliced grilled chicken, fresh cucumber slices, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives.
- Drizzle and Garnish: Spoon the creamy tzatziki sauce over each bowl and garnish with chopped fresh parsley before serving.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Make sure to squeeze excess water from the grated cucumber to avoid watery tzatziki sauce.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can easily be made gluten-free by ensuring your rice or quinoa is certified gluten-free.
