Description
A fresh and flavorful Chicken Tzatziki Bowl featuring grilled seasoned chicken breasts served over quinoa or rice, topped with crisp vegetables, Kalamata olives, and a creamy homemade tzatziki sauce. This easy Mediterranean-inspired meal is perfect for a healthy and satisfying lunch or dinner.
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 ensure a good sear on the chicken.
- Season the Chicken: Rub the chicken breasts evenly with olive oil, garlic powder, onion powder, paprika, salt, and pepper, making sure the spices are well distributed for maximum flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for a few minutes to retain juices. Then slice the chicken into strips for serving.
- Prepare the Tzatziki Sauce: In a small bowl, combine the Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well until creamy and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked quinoa or rice into serving bowls. Top each bowl with sliced grilled chicken, fresh cucumber slices, halved cherry tomatoes, thinly sliced red onion, and kalamata olives.
- Finish with Tzatziki and Garnish: Drizzle the prepared tzatziki sauce over the bowls and garnish with chopped fresh parsley for a vibrant presentation and fresh flavor.
Notes
- To keep the cucumber in the tzatziki sauce from watering down the sauce, be sure to squeeze out the excess water after grating.
- You can substitute cooked rice for quinoa if preferred or even use couscous for a different texture.
- If you don’t have a grill, a grill pan or skillet can be used to cook the chicken on the stovetop.
- Leftover grilled chicken can be stored in the fridge for up to 3 days and used in salads or wraps.
- For a dairy-free version, try using coconut yogurt instead of Greek yogurt in the tzatziki sauce.
