Description
This Mediterranean Chicken Tzatziki Bowls recipe features juicy, marinated chicken baked to perfection and served with fresh cucumbers, avocado, lemon, dill, and creamy crumbled feta. Paired with tangy tzatziki sauce and accompanied by lettuce, peperoncini, onions, tomatoes, and pita bread, this vibrant bowl delivers a balanced, flavorful meal inspired by Mediterranean flavors.
Ingredients
Marinade and Chicken
- â…“ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 ½ lb boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tbsp smoked paprika
- 1 tbsp chopped fresh oregano
- Chili flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
Vegetable and Herb Salad
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tbsp lemon juice
- ¼ cup fresh dill, chopped
- Salt and black pepper, to taste
Toppings and Sides
- 6 oz crumbled feta cheese
- 1-2 cup tzatziki sauce
- Lettuce, for serving
- Peperoncini, for serving
- Onion, sliced, for serving
- Tomatoes, sliced, for serving
- Pita bread, for serving
Tahini Sauce
- ½ cup tahini
- 2 tsp grated ginger
- 1 clove garlic, grated
- 2 tsp tamari
- 1 tbsp lemon juice
- 2 tsp honey
Instructions
- Marinate the chicken: In a large bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, chopped shallots, smoked paprika, fresh oregano, chili flakes, kosher salt, and black pepper. Stir well to coat the chicken evenly. Let the mixture marinate for 15 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
- Bake the chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces in a single layer on a baking sheet. Bake for 15 minutes, then toss the chicken to ensure even cooking. Continue baking for another 5 to 10 minutes, or until the chicken is cooked through and no longer pink inside. Switch your oven to broil mode and broil the chicken for 1-2 minutes until the edges develop a nice charred, crispy texture.
- Prepare the cucumber and avocado salad: While the chicken is baking, combine the chopped Persian cucumbers, diced avocado, lemon juice, chopped fresh dill, salt, and black pepper in a bowl. Toss gently to mix all the flavors evenly.
- Assemble the bowls: To serve, place a bed of lettuce in each bowl, add the baked chicken, spoon on the cucumber and avocado salad, sprinkle with crumbled feta cheese, and add a dollop of tzatziki sauce. Garnish with peperoncini, sliced onion, tomatoes, and warm pita bread on the side. Optionally drizzle with tahini sauce for extra creaminess.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
- To make your own tzatziki sauce, combine Greek yogurt with grated cucumber, garlic, lemon juice, and fresh dill.
- This recipe is easily adaptable for gluten-free diets by serving with gluten-free pita or omitting bread entirely.
- For a spicier kick, increase the amount of chili flakes or add a dash of cayenne pepper.
