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Refreshing Chicken Tzatziki Bowls: The Ultimate Healthy Weeknight Secret

A vibrant Refreshing Chicken Tzatziki Bowl with grilled chicken and fresh vegetables.
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Juicy Greek-marinated chicken served over wholesome grains with fresh vegetables and creamy homemade tzatziki for a bright and satisfying Mediterranean bowl.

Ingredients

Scale

For the Greek Marinated Chicken:

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

For the Homemade Tzatziki Sauce:

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

For Assembling the Bowls:

  • 200 g 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 medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken pieces and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

2. Grate the cucumber and squeeze out excess moisture using a clean towel or paper towels. In a bowl, combine the drained cucumber with Greek yoghurt, dill, mint if using, lemon juice, garlic, olive oil, and salt. Stir well, adjust seasoning, and refrigerate until ready to use.

3. Heat a large frying pan or griddle pan over medium-high heat. Add the marinated chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Avoid overcrowding the pan and cook in batches if necessary. Let the chicken rest briefly.

4. Divide the cooked quinoa, couscous, or rice between two bowls. Top with cooked chicken, cherry tomatoes, red onion, and olives.

5. Add a generous spoonful of tzatziki over the chicken. Sprinkle with crumbled feta and fresh dill or parsley.

6. Serve immediately with lemon wedges on the side for squeezing over the top.

Notes

Marinate the chicken longer for deeper flavor.

Thoroughly squeezing the cucumber ensures a thick and creamy tzatziki.

Cook chicken in batches if needed to achieve a good sear.

Bowls can be customized with additional toppings like roasted vegetables or hummus.

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