Description
These Greek Chicken Tzatziki Bowls are a vibrant and healthy Mediterranean-inspired meal featuring marinated and oven-roasted chicken, fresh cucumber and avocado salad, creamy tzatziki sauce, and a tangy tahini drizzle. Perfect for a flavorful and balanced lunch or dinner, these bowls combine tender chicken with fresh herbs, spices, and traditional Greek toppings for an authentic taste experience.
Ingredients
Chicken Marinade
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Chili flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
Salad and Toppings
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
- 6 ounces crumbled feta cheese
- Lettuce, for serving
- Peperoncini, for serving
- Onion, sliced, for serving
- Tomatoes, sliced, for serving
- Pitas, for serving
- 1-2 cups Tzatziki sauce
Tahini Sauce
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoons tamari
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1/4 cup water (plus more as needed)
- Salt, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, salt, and black pepper. Mix thoroughly to coat the chicken well. Allow the mixture to marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor.
- Roast the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken evenly on a baking sheet. Bake for 15 minutes, then toss the chicken pieces to ensure even cooking. Continue baking for an additional 5-10 minutes until the chicken is cooked through and juices run clear. Switch the oven setting to broil and broil the chicken for 1-2 minutes until the edges char slightly for added smoky flavor.
- Prepare the Cucumber and Avocado Salad: While the chicken cooks, combine the chopped Persian cucumbers, diced avocado, fresh dill, lemon juice, salt, and pepper in a bowl. Toss gently to mix without mashing the avocado.
- Make the Tahini Sauce: In a blender, add the tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup of water. Blend until smooth, adding additional water as needed to reach a pourable consistency. Taste and adjust salt if necessary.
- Assemble the Bowls: Start with a base of fresh lettuce in individual serving bowls. Top with the roasted chicken, cucumber and avocado salad, crumbled feta cheese, and any additional desired toppings such as peperoncini, sliced onion, tomatoes, and pita bread on the side. Add dollops of tzatziki sauce over the top and drizzle the tahini sauce generously for creamy richness. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- You can substitute chicken thighs or breasts based on preference; thighs tend to be juicier.
- If you prefer a spicier dish, increase the amount of chili flakes to taste.
- Adjust the consistency of the tahini sauce by adding more water if it gets too thick.
- Serve with warm pita bread or over cooked grains like rice or quinoa for a heartier meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
