Chicken Tzatziki Mediterranean Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 1/2 pounds boneless, skinless chicken breasts or thighs
02 -
1/4 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 freshly ground black pepper, to taste
→ Tzatziki Sauce
09 -
1 cup Greek yogurt
10 -
1 cucumber, grated with excess water squeezed out
11 -
1 clove garlic, minced
12 -
1 tablespoon lemon juice
13 -
1 tablespoon olive oil
14 -
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
15 -
Salt and freshly ground black pepper, to taste
→ Bowl Components
16 -
2 cups cooked basmati rice
17 -
1 cup cherry tomatoes, halved
18 -
1 cucumber, diced
19 -
1/4 cup red onion, finely chopped
20 -
1/4 cup fresh parsley, chopped
21 -
1/4 cup Kalamata olives, pitted and sliced
22 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
In a large bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Whisk until well blended.
02 -
Add the chicken breasts or thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight for enhanced flavor.
03 -
Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from the marinade and cook for 5 to 7 minutes per side, or until an internal temperature of 165°F (75°C) is reached. Let rest before slicing into strips.
04 -
In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper until smooth. Chill until serving.
05 -
Distribute cooked basmati rice evenly among serving bowls. Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, chopped parsley, Kalamata olives, and crumbled feta cheese. Drizzle with tzatziki sauce and garnish with additional herbs if desired.
# Notes:
01 -
For juicier chicken, marinate overnight and rest briefly before slicing to retain moisture.
02 -
For a lower-carb option, substitute rice with cauliflower rice or leafy greens.