Print

Mediterranean Chicken Tzatziki Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, fast weeknight meal featuring marinated seared chicken, cooling tzatziki, and fresh Mediterranean toppings.

Ingredients

Scale
  • 1.5 lbs boneless chicken breast or thighs
  • 3 tbsp olive oil (for marinade)
  • 2 tbsp fresh lemon juice (for marinade)
  • 1 tsp dried oregano
  • 3 cloves garlic, minced (for marinade)
  • 1 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper
  • 1 cup full-fat Greek yogurt (for tzatziki)
  • 1 medium cucumber, grated and squeezed dry (tzatziki)
  • 1 tbsp olive oil (for tzatziki)
  • 1 tbsp lemon juice (for tzatziki)
  • 1 clove garlic, minced (for tzatziki)
  • 2 tbsp fresh dill, chopped (for tzatziki)
  • 2 cups cooked rice or quinoa (base)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (for bowls)
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved (optional)
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Make the marinade: In a large bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 3 minced garlic cloves, smoked paprika (if using), and a generous pinch of salt and pepper.
  2. Marinate the chicken: Add the 1.5 lbs chicken to the marinade, coat evenly, cover, and refrigerate for at least 15 minutes or up to 24 hours.
  3. Bring to room temp: Remove chicken from refrigerator 15 minutes before cooking.
  4. Cook the chicken: Heat a skillet over medium heat. Add oil if pan isn’t nonstick. Cook chicken 6–7 minutes per side or until chicken reaches 165°F.
  5. Rest and slice: Let chicken rest for 5 minutes, then slice thinly against the grain.
  6. Make tzatziki: Grate 1 cucumber and squeeze to remove excess water. Combine with Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp dill, and salt and pepper to taste. Refrigerate for at least 30 minutes.
  7. Assemble bowls: Divide cooked rice or quinoa, top with chicken, diced cucumber, halved cherry tomatoes, red onion, olives, and crumbled feta. Spoon tzatziki over the top.

Notes

For dairy-free tzatziki, try coconut or almond yogurt and add tahini for body. Use boneless skinless thighs for juicier results.

Find it online: https://www.mealbreeze.com/mediterranean-chicken-tzatziki-bowls/