Description
Greek Chicken Tzatziki Bowls are a fresh and flavorful meal featuring marinated chicken cooked to perfection, served over a bed of fluffy quinoa and topped with crisp vegetables and a tangy tzatziki yogurt sauce. This recipe combines Mediterranean ingredients and vibrant colors for a healthy, satisfying bowl that’s perfect for lunch or dinner.
Ingredients
Scale
Tzatziki Sauce and Marinade
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken and Bowl Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, sliced
- 1/4 cup Kalamata olives, sliced
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F to get ready for any potential further cooking needs or warming, though primary cooking is on stovetop.
- Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper. This mixture serves as the creamy and flavorful tzatziki sauce and marinade base.
- Marinate the Chicken: Add the diced chicken breast to the tzatziki mixture and coat thoroughly. Allow the chicken to marinate for at least 30 minutes to absorb the flavors and tenderize.
- Heat the Skillet: Place a skillet on the stovetop over medium-high heat and warm the olive oil until shimmering.
- Cook the Chicken: Add the marinated chicken pieces to the hot skillet and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 10-15 minutes.
- Prepare the Quinoa: While the chicken cooks, prepare quinoa separately according to package instructions, typically simmering quinoa in water until fluffy and tender.
- Assemble the Bowls: Divide the cooked quinoa evenly among serving bowls, creating the base of the dish.
- Add Toppings: Top the quinoa with the cooked chicken, then add diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives for fresh flavors and textures.
- Garnish: Sprinkle fresh parsley over the assembled bowls to add a burst of color and herbaceous aroma.
- Serve and Enjoy: Present the completed Greek Chicken Tzatziki Bowls immediately for a nutritious and tasty meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Quinoa can be cooked in advance and stored in the fridge for quick assembly.
- Feel free to substitute chicken breast with thighs for a juicier texture.
- Adjust salt and pepper to taste depending on dietary needs.
- This recipe is naturally gluten-free and can be made low-fat by using low-fat Greek yogurt.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
