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Chicken Tzatziki Bowls

Chicken Tzatziki Bowls
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Fresh and vibrant chicken tzatziki bowls with marinated grilled chicken, creamy homemade tzatziki, and Mediterranean-inspired toppings.

Ingredients

Scale

For the Greek Marinated Chicken

  • 2 large chicken breasts (about 500g), cut into bite-sized chunks
  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Homemade Tzatziki Sauce

  • 1 large cucumber, grated and drained
  • 200g thick Greek yoghurt
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped (optional)
  • 1 tbsp lemon juice
  • 1 clove garlic, finely grated
  • 1 tbsp extra virgin olive oil
  • Pinch of salt

For Assembling the Bowls

  • 200g cooked quinoa, couscous, or rice
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted
  • Fresh dill or parsley for garnish
  • Lemon wedges for serving

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and coat well. Cover and marinate for at least 30 minutes or up to 4 hours in the fridge.

2. Grate the cucumber and squeeze out excess moisture using a towel. In a bowl, mix cucumber with yoghurt, dill, mint, lemon juice, garlic, olive oil, and salt. Stir well and refrigerate.

3. Heat a frying or griddle pan over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and fully cooked.

4. Remove chicken from the pan and let it rest for a couple of minutes.

5. Divide cooked grains between bowls. Top with chicken, cherry tomatoes, red onion, and olives.

6. Add a generous spoonful of tzatziki over the chicken.

7. Sprinkle with feta cheese and garnish with fresh herbs.

8. Serve immediately with lemon wedges on the side.

Notes

For best flavour, marinate the chicken for several hours.

Make sure to thoroughly drain the cucumber to prevent watery tzatziki.

You can substitute chicken with grilled tofu or chickpeas for a vegetarian version.

Store leftovers separately in airtight containers for up to 3 days.

Find it online: https://cookingwithramsay.com/chicken-tzatziki-bowls-recipe/