Chicken Tzatziki Bowls (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds boneless, skinless chicken breasts or thighs
02 -
¼ cup olive oil
03 -
3 tablespoons 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 pepper to taste
→ Bowls
09 -
2 cups cooked basmati rice
10 -
1 cup cherry tomatoes, halved
11 -
1 cucumber, diced
12 -
¼ cup red onion, finely chopped
13 -
¼ cup fresh parsley, chopped
14 -
¼ cup Kalamata olives, pitted and sliced
15 -
¼ cup crumbled feta cheese
→ Tzatziki Sauce
16 -
1 cup Greek yogurt
17 -
1 cucumber, grated and excess water squeezed out
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon juice
20 -
1 tablespoon olive oil
21 -
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
22 -
Salt and pepper to taste
# Instructions:
01 -
In a bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or overnight for best flavor.
02 -
Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until fully cooked (internal temperature reaches 165°F/75°C). Let rest before slicing into strips.
03 -
In a small bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill until ready to serve.
04 -
Divide the cooked rice between bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, parsley, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with extra herbs if desired.