Name: Refreshing Chicken Tzatziki Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 large chicken breasts (about 500g), cut into bite-sized chunks; 3 tbsp extra virgin olive oil; 1 large lemon, juiced; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 large cucumber; 200g thick Greek yoghurt (full-fat recommended); 2 tbsp fresh dill, finely chopped; 1 tbsp fresh mint, finely chopped (optional); 1 tbsp lemon juice; 1 clove garlic, finely grated or minced; 1 tbsp extra virgin olive oil; A pinch of salt; 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

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Introduction

Refreshing Chicken Tzatziki Bowls make a perfect light lunch, combining tender Greek-marinated chicken with creamy homemade tzatziki and fresh, vibrant veggies. These bowls are easy to prepare, nutritious, and full of authentic Mediterranean flavors.

A bowl with four clear sections filled with food on a white marbled textured surface, the first section has grilled chicken pieces that are golden brown with some charred marks, the second has chopped light green cucumbers, the third contains small red tomato chunks, and the fourth is creamy white yogurt mixed with finely chopped herbs, topped with a sprinkle of fresh green chopped parsley. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Greek Marinated Chicken:

2 large chicken breasts (about 500g), cut into bite-sized chunks
3 tbsp extra virgin olive oil
1 large lemon, juiced
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
200g thick Greek yoghurt (full-fat preferred)
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped (optional)
1 tbsp lemon juice
1 clove garlic, finely grated or minced
1 tbsp extra virgin olive oil
A pinch of salt

For Assembling the Bowls (Serves 2):

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

Step 1: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Add the chicken chunks and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Step 2: Grate the cucumber using the coarse side of a grater. Place the grated cucumber in a clean tea towel or kitchen paper and squeeze to remove excess moisture. In another bowl, combine the drained cucumber, Greek yoghurt, dill, mint (if using), lemon juice, grated garlic, olive oil, and salt. Stir well, taste, then cover and refrigerate to develop flavors.
Step 3: Heat a large frying or griddle pan over medium-high heat. Add the marinated chicken pieces in a single layer, cooking in batches if needed. Cook for 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through. Remove from heat and let rest for a few minutes.
Step 4: To assemble the bowls, divide the cooked quinoa, couscous, or rice between two bowls. Arrange the cooked chicken, cherry tomatoes, sliced red onion, and Kalamata olives on top. Spoon a generous amount of tzatziki over the chicken. Sprinkle with crumbled feta and garnish with fresh dill or parsley. Serve immediately with lemon wedges.

Tips & Variations

Squeezing the cucumber thoroughly is essential to avoid watery tzatziki and achieve a creamy texture.
Allow the chicken to rest after cooking to keep it juicy and tender.
Use high-quality extra virgin olive oil and fresh herbs for the best flavor results.
For protein alternatives, try king prawns, salmon, lamb, halloumi, or chickpeas.
Swap grains with brown rice, farro, or cauliflower rice for variety or dietary needs.
Add roasted peppers, artichoke hearts, or bell peppers to enrich the bowl’s veggies.

Storage

Store the chicken, tzatziki, and grains or vegetables separately in airtight containers in the refrigerator. Chicken keeps for up to 4 days and can be reheated gently or enjoyed cold. Tzatziki will last 3-4 days; stir well before serving if liquid separates. Keep grains and veggies fresh by storing separately until ready to assemble bowls.

How to Serve

A bowl with four sections of food arranged side by side inside a round bowl on a white marbled surface. The first section on the left shows grilled chicken pieces that are cut into thick strips, with a slightly charred, golden-brown appearance and sprinkled with green herbs. Next to it, there are small cucumber chunks, light green in color with a fresh texture. The third section contains diced bright red tomatoes, cut into small cubes. The fourth section is a creamy white sauce mixed with green herbs, giving it a speckled green and white look and is placed slightly overlapping the other foods. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a flavorful and moist alternative. They may require slightly longer cooking and should be cooked to an internal temperature of 74°C (165°F) for safety.

How can I ensure this recipe is gluten-free?

This recipe is naturally gluten-free as long as you choose gluten-free grains like quinoa or rice. Always check packaged ingredients to avoid gluten contamination if you have a severe intolerance.