Refreshing Chicken Tzatziki Bowls Recipe
These Refreshing Chicken Tzatziki Bowls offer a light, nutritious, and flavour-packed lunch option featuring Greek marinated chicken, homemade tzatziki sauce, and fresh veggies served over your choice of grain. Perfectly balanced with warm, fluffy grains and cool tzatziki, this Mediterranean-inspired recipe is easy to prepare and customizable for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes (including 30 minutes minimum marinating)
- Yield: 2 servings 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
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 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
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
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Add chicken chunks and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.
- Prepare the Homemade Tzatziki Sauce: Grate the cucumber using the coarse side of a box grater. Place grated cucumber in a clean tea towel or kitchen paper and squeeze firmly over the sink to remove excess moisture. In a separate bowl, combine drained cucumber, Greek yoghurt, dill, mint (if using), lemon juice, grated garlic, olive oil, and salt. Mix well and refrigerate to let flavors meld.
- Cook the Chicken: Heat a large frying or griddle pan over medium-high heat. Add a little oil if desired. Arrange marinated chicken pieces in a single layer without overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 74°C/165°F). Remove and let rest for a couple of minutes.
- Assemble Your Refreshing Chicken Tzatziki Bowls: Divide your cooked grain evenly into two bowls as a base. Top with cooked chicken, cherry tomatoes, sliced red onion, and Kalamata olives. Spoon a generous amount of tzatziki sauce over the chicken. Sprinkle with crumbled feta and garnish with fresh dill or parsley. Serve immediately with lemon wedges on the side for squeezing.
Notes
- Ensure you squeeze all excess water from the cucumber for a thick, creamy tzatziki sauce.
- Let chicken rest after cooking to retain juices and tenderness.
- The contrast between warm grains and cool toppings enhances the eating experience.
- Use high-quality extra virgin olive oil, fresh herbs, and full-fat Greek yoghurt for best flavor.
- You can swap chicken for prawns, salmon, lamb, halloumi, or chickpeas for variety.
- For gluten-free bowls, stick to grains like quinoa or rice.
- Store components separately in airtight containers in the fridge: chicken for up to 4 days, tzatziki for 3-4 days, grains and veggies until ready to serve.
Keywords: chicken tzatziki bowls, Greek chicken recipe, homemade tzatziki, Mediterranean lunch, healthy chicken bowl
