Description
This Chicken Tzatziki Bowl recipe combines juicy grilled chicken breasts seasoned with aromatic spices and served over a bed of cooked quinoa or rice. Fresh vegetables including cucumbers, cherry tomatoes, red onions, and Kalamata olives add vibrant flavors and textures, complemented perfectly by a creamy, homemade Tzatziki sauce made with Greek yogurt, cucumber, garlic, dill, lemon juice, and olive oil. Ready in just 25 minutes, this healthy and satisfying Mediterranean-inspired bowl is ideal for a quick lunch or dinner for four.
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 the grill or a grill pan over medium-high heat to ensure it is hot enough to cook the chicken evenly.
- Season the chicken: Rub the chicken breasts with olive oil and then evenly coat with garlic powder, onion powder, paprika, salt, and pepper to infuse the meat with flavor.
- Grill the chicken: Place the chicken breasts on the grill and cook for 6-7 minutes per side until fully cooked, reaching an internal temperature of 165°F (75°C) for safety and juiciness.
- Rest and slice chicken: Remove the chicken from the grill, let it rest for a few minutes to retain juices, then slice into strips or bite-sized pieces.
- Prepare tzatziki sauce: In a small bowl, combine Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir thoroughly until well mixed and creamy.
- Adjust seasoning: Taste the tzatziki sauce and adjust salt and pepper as needed to enhance the flavors.
- Assemble bowls: Divide cooked quinoa or rice evenly into four serving bowls as the base layer.
- Add toppings: Top each bowl with sliced grilled chicken, cucumber slices, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives for a fresh and colorful presentation.
- Finish and garnish: Drizzle each bowl generously with the homemade tzatziki sauce and garnish with chopped fresh parsley before serving.
Notes
- Grilling can be substituted with pan-searing if a grill is unavailable.
- Ensure the grated cucumber for tzatziki is well drained to avoid a watery sauce.
- Quinoa offers a higher protein option compared to rice and works well for a more nutrient-dense bowl.
- Chicken can be marinated longer for more flavor, up to 24 hours in the refrigerator.
- Adjust spice levels by adding cayenne to the chicken rub if desired.
