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Chicken Tzatziki Bowl

Chicken Tzatziki Bowl

This Chicken Tzatziki Bowl offers all the delicious Greek flavor of a gyro in a convenient bowl, perfect for busy workdays.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, lunch, Main Course
Cuisine Greek
Servings 4 bowls
Calories 727 kcal

Equipment

  • grill pan
  • large skillet
  • ziplock bag

Ingredients
  

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts or thighs *
  • 0.5 cup plain Greek yogurt
  • 6 tablespoons olive oil divided: ¼ cup + 2 tablespoons
  • 4 cloves garlic minced
  • 1 tablespoon fresh oregano leaves or ½ tablespoon dried
  • 2 teaspoons chopped fresh dill or ½ teaspoon dried
  • 1 large lemon zested and juiced
  • 1 teaspoon kosher salt or to taste
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground black pepper or to taste

For the Bowls

  • 1 English cucumber thinly sliced
  • 0.5 red onion thinly sliced
  • 8 ounces cherry tomatoes halved
  • 1 tablespoon chopped fresh parsley
  • 0.5 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon ground black pepper or to taste

For Serving

  • 3 cups cooked white rice **
  • 0.75 cup crumbled feta cheese
  • 0.5 cup tzatziki sauce

Instructions
 

Marinating the Chicken

  • Add the Greek yogurt, ¼ cup olive oil, garlic, oregano, dill, lemon zest and juice, salt, coriander, and pepper to a large Ziplock bag. Squish the contents around to combine well, then place the chicken inside and massage the marinade around it, ensuring it’s completely coated. Allow the chicken to marinate in the refrigerator for 1-24 hours.

Cooking the Chicken

  • When ready to cook, set a grill pan or large skillet over medium-high heat. Heat the remaining 2 tablespoons of olive oil, then cook the chicken, in batches if necessary, for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F.

Preparing the Bowls

  • Meanwhile, combine the cucumber, onion, tomatoes, dill, parsley, lemon juice, olive oil, salt, and pepper; set aside.

Assembling the Bowls

  • To assemble, divide the rice (or chopped lettuce) into 4 bowls. Top with sliced cooked chicken, marinated vegetables, feta cheese, and tzatziki sauce. Serve with pita bread and lemon wedges, if desired.

Notes

**Use any cooked or leftover rice/grain. If I don't have leftovers, I use Instant rice for a quick option while assembling the bowls. For a low-carb option, use lettuce to make a salad instead. Store chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowlCalories: 727kcalCarbohydrates: 48gProtein: 45gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.03gCholesterol: 193mgSodium: 1512mgPotassium: 832mgFiber: 3gSugar: 6gVitamin A: 734IUVitamin C: 28mgCalcium: 290mgIron: 3mg
Keyword Chicken Tzatziki Bowl, Easy Recipe, Greek recipe, healthy lunch
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