Chicken Tzatziki Mediterranean Bowls (Print)
Grilled chicken, creamy tzatziki, rice, and fresh Mediterranean toppings unite for a flavorful meal.
# Ingredients:
→ Chicken Marinade
01 -
680 g boneless, skinless chicken breasts or thighs
02 -
60 ml olive oil
03 -
45 ml freshly squeezed lemon juice
04 -
3 cloves garlic, minced
05 -
2 teaspoons smoked paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried oregano
08 -
Salt and freshly ground black pepper, to taste
→ Tzatziki Sauce
09 -
240 g Greek yogurt
10 -
1 cucumber, grated and water squeezed out
11 -
1 clove garlic, minced
12 -
15 ml freshly squeezed lemon juice
13 -
15 ml olive oil
14 -
1 teaspoon dried dill or 15 ml fresh dill, chopped
15 -
Salt and freshly ground black pepper, to taste
→ Bowl Components
16 -
320 g cooked basmati rice
17 -
150 g cherry tomatoes, halved
18 -
1 cucumber, diced
19 -
40 g red onion, finely chopped
20 -
15 g fresh parsley, chopped
21 -
40 g Kalamata olives, pitted and sliced
22 -
40 g feta cheese, crumbled
# Steps:
01 -
In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper until emulsified.
02 -
Add chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
03 -
Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until the internal temperature reaches 75°C. Allow to rest before slicing into strips.
04 -
In a medium bowl, mix Greek yogurt, grated cucumber (with liquid squeezed out), minced garlic, lemon juice, olive oil, dill, salt, and black pepper until creamy. Refrigerate until serving.
05 -
Divide cooked basmati rice among serving bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, red onion, parsley, Kalamata olives, and crumbled feta. Drizzle with tzatziki sauce and garnish with fresh herbs if desired.
# Additional Notes:
01 -
For juicier chicken, marinate overnight and allow to rest before slicing to retain natural juices.
02 -
For a lower-carbohydrate adaptation, substitute cooked rice with cauliflower rice or a base of leafy greens.