Description
This Chicken Tzatziki Bowl is a fresh and flavorful Mediterranean-inspired meal featuring grilled chicken breast seasoned with aromatic spices, served over a base of quinoa or rice. It’s topped with crisp cucumbers, cherry tomatoes, red onions, Kalamata olives, and a creamy homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, dill, and lemon juice. Perfect for a light yet satisfying lunch or dinner, this dish combines vibrant textures and nutritious ingredients for a wholesome eating experience.
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 it’s ready for the chicken, which will help in achieving beautiful grill marks and even cooking.
- Season the Chicken: Rub the chicken breasts with olive oil, then evenly coat them with garlic powder, onion powder, paprika, salt, and pepper to infuse robust flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes on each side until fully cooked through, reaching an internal temperature of 165°F (75°C).
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for a few minutes to retain juices, then slice it into strips for serving.
- Prepare the 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. Mix thoroughly to create a creamy sauce.
- Adjust Seasoning: Taste the tzatziki and adjust salt and pepper as needed to balance the flavors perfectly.
- Assemble the Bowls: Divide the cooked quinoa or rice evenly into serving bowls as the base layer.
- Add the Toppings: Top each bowl with sliced grilled chicken, cucumber slices, cherry tomato halves, thinly sliced red onion, and sliced Kalamata olives for varied textures and flavors.
- Finish with Tzatziki and Garnish: Drizzle the creamy tzatziki sauce over the top and garnish with freshly chopped parsley to add brightness and freshness before serving.
Notes
- You can substitute quinoa with rice or even couscous based on your preference.
- For a spicier kick, add crushed red pepper flakes to the chicken seasoning.
- To save time, prepare the tzatziki sauce a few hours in advance to let the flavors meld.
- Make sure to squeeze out excess water from the grated cucumber for tzatziki to avoid a watery sauce.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
