Description
These Chicken Tzatziki Bowls are a flavorful and healthy Mediterranean-inspired meal featuring grilled seasoned chicken breast served over a bed of quinoa or rice, fresh vegetables, and a creamy homemade tzatziki sauce made with Greek yogurt, cucumber, and dill. Perfect for a quick weeknight dinner or meal prep, this dish combines savory grilled chicken with crisp veggies and a refreshing tangy sauce for a balanced and satisfying bowl.
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Bowls
- 1 cup cooked quinoa or rice
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated (excess water squeezed out)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill: Preheat your grill or grill pan over medium-high heat to prepare for cooking the chicken breasts.
- Season the chicken: Rub the chicken breasts evenly with olive oil, then sprinkle garlic powder, onion powder, paprika, salt, and pepper on both sides for full flavor coverage.
- Grill the chicken: Place the seasoned chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Rest and slice chicken: Remove the chicken from the grill and let it rest for a few minutes to retain juices, then slice it into strips for serving.
- Prepare tzatziki sauce: In a small bowl, combine Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Mix thoroughly to form a creamy sauce.
- Adjust seasoning: Taste the tzatziki sauce and adjust salt and pepper as needed to balance the flavors.
- Assemble bowls: Divide cooked quinoa or rice evenly into four serving bowls.
- Add toppings: Top each bowl with sliced grilled chicken, fresh sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives.
- Finish and garnish: Drizzle the prepared tzatziki sauce over each bowl and garnish with chopped fresh parsley for brightness and color. Serve immediately.
Notes
- You can substitute cooked rice for quinoa according to preference.
- For extra flavor, marinate the chicken in the seasoning and olive oil for 30 minutes before grilling.
- If you don’t have fresh dill, dried dill can be used but reduce the amount to 1 teaspoon.
- Make sure to squeeze out excess water from grated cucumber in the tzatziki to avoid a watery sauce.
- Leftover grilled chicken can be refrigerated for up to 3 days and used in salads or wraps.
