Zesty Greek Chicken Bowls with Tzatziki

To achieve the ideal texture for your tzatziki sauce, start by selecting a fresh cucumber. The quality of this ingredient significantly impacts the overall flavor and mouthfeel of the dish. Use a box grater to grate the cucumber finely, ensuring that it blends seamlessly into the sauce. Once grated, it is crucial to drain the cucumber to prevent excess moisture from watering down your tzatziki. Place the grated cucumber in a clean kitchen towel or cheesecloth and twist it tightly, squeezing out as much liquid as possible. This step not only enhances the texture but also intensifies the flavors of the sauce.

Zesty Greek Chicken Bowls with Tzatziki

Discover the vibrant flavors of Mediterranean cuisine with Zesty Greek Chicken Bowls featuring homemade tzatziki. This nutritious dish offers a delightful combination of marinated chicken, fresh vegetables, and creamy sauce, making it a perfect option for lunch or dinner. Each ingredient plays a crucial role in creating a balanced and visually stunning meal. Join us on a culinary adventure as we guide you through the preparation of these delicious bowls that are both healthy and satisfying.

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Ingredients

For the Chicken Marinade:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1 medium cucumber, grated and drained

2 cloves garlic, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

For the Bowls:

2 cups cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

Fresh parsley or mint for garnish

Instructions

Marinate the Chicken: In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Prepare the Tzatziki Sauce: In another bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess water), minced garlic, dill, olive oil, lemon juice, salt, and pepper. Stir well and refrigerate to let the flavors meld while you cook the chicken.

Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.

Assemble the Bowls: While the chicken rests, prepare the bowls by dividing the cooked quinoa (or rice) among the serving dishes. Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese.

Finish with Tzatziki: Generously drizzle the Tzatziki sauce over the bowls. Add fresh parsley or mint for a pop of color and flavor.

Serve: Enjoy your Zesty Greek Chicken Bowls immediately, either warm or at room temperature.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings