Description
These Greek Chicken Tzatziki Bowls are a fresh and flavorful meal that brings the taste of the Mediterranean to your table. Tender, marinated chicken is roasted to perfection and served over a bed of crisp lettuce, topped with a refreshing cucumber avocado salad, crumbled feta, and a generous drizzle of tzatziki and ginger tahini sauce. It’s a healthy and satisfying dish that’s perfect for a light lunch or a vibrant dinner.
Ingredients
Units
Scale
Chicken Marinade:
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Chili flakes, kosher salt, and black pepper
Cucumber Avocado Salad:
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
Ginger Tahini:
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoons tamari
- 1 tablespoon lemon juice
- 2 teaspoons honey
Toppings:
- 6 ounces crumbled feta cheese
- 1 1/2 cups tzatziki sauce
- Lettuce, peperoncini, onion, tomatoes, and pitas, for serving
Instructions
- Marinate Chicken:
- In a bowl, combine the Greek yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper.
- Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
- Roast Chicken:
- Preheat the oven to 425°F (220°C).
- Arrange the marinated chicken on a baking sheet.
- Bake for 15 minutes, toss, and bake for another 5-10 minutes, or until cooked through.
- Switch the oven to broil. Broil for 1-2 minutes, until the chicken chars on the edges.
- Prepare Cucumber Avocado Salad:
- Combine the chopped cucumbers, diced avocado, lemon juice, chopped dill, salt, and pepper in a bowl.
- Make Ginger Tahini:
- Combine all tahini ingredients and ¼ cup water in a blender.
- Blend until smooth. If needed, add more water to thin the sauce as desired.
- Season to taste with salt.
- Assemble Bowls:
- Add lettuce to a bowl.
- Top with the roasted chicken, cucumber avocado salad, and crumbled feta cheese.
- Add any other desired toppings (peperoncini, onion, tomatoes).
- Add a few dollops of tzatziki sauce.
- Drizzle with the ginger tahini sauce.
- Serve:
- Serve immediately with warm pita bread, if desired.
Notes
- Adjust the amount of chili flakes to your spice preference.
- Use high-quality Greek yogurt for the best flavor.
- You can use chicken thighs for a richer flavor.
- Customize the toppings to your liking.
- For a gluten-free version, omit the pita bread.
- If you don’t have fresh oregano or dill, you can use dried herbs, but use half the amount.
- Make sure to taste and adjust your tahini sauce to your own preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 500kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
