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Mediterranean Chicken Tzatziki Bowls with marinated chicken and fresh vegetables

Mediterranean Chicken Tzatziki Bowls

Juicy marinated chicken with homemade tzatziki sauce and fresh vegetables served over rice for a high-protein Mediterranean-inspired meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 portions
Course: Main Dish
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breast or thighs
  • 3 tbsp olive oil for marinade
  • 2 tbsp lemon juice fresh
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tsp smoked paprika optional
  • 1 cup Greek yogurt full-fat recommended
  • 1 medium cucumber grated and squeezed dry
  • 1 tbsp olive oil for tzatziki
  • 1 tbsp lemon juice for tzatziki
  • 1 clove garlic minced, for tzatziki
  • 2 tbsp fresh dill chopped
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/3 cup Kalamata olives optional
  • 1/2 cup feta cheese crumbled

Equipment

  • Large bowl for marinating
  • Skillet or grill
  • Clean kitchen towel
  • Medium bowl for tzatziki

Method
 

  1. Prepare the chicken marinade by combining olive oil, lemon juice, oregano, garlic, smoked paprika, salt and pepper in a large bowl. Add chicken pieces and marinate for at least 15 minutes, or up to 24 hours in refrigerator.
  2. Remove chicken from refrigerator 15 minutes before cooking. Heat skillet over medium heat and cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing.
  3. Create tzatziki by grating cucumber and squeezing dry in a kitchen towel. Combine with Greek yogurt, olive oil, lemon juice, garlic, and dill. Season with salt and pepper. Refrigerate 30 minutes.
  4. Assemble bowls with rice base, sliced chicken, fresh vegetables, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with fresh herbs.

Notes

For best results, don't skip marinating time. Squeeze cucumber dry to prevent watery tzatziki. Use full-fat Greek yogurt for creamiest texture.