Description
Craving a Mediterranean escape? This quick chicken tzatziki bowl brings all the fresh, zesty Greek flavors to your dinner table in just 30 minutes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups (480g) Greek yogurt (full-fat works best)
- 1 English cucumber, grated and drained
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 tablespoon (15ml) fresh lemon juice
- 2 garlic cloves, finely minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (400g) long-grain white rice
- 3 cups (720ml) chicken broth
- 1 tablespoon (15g) butter
- ½ teaspoon salt
- Lemon wedges
- Fresh dill or mint sprigs
- Cherry tomatoes, halved (optional)
- Sliced red onion (optional)
Instructions
- In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken cubes and toss to coat. Marinate for at least 15 minutes or up to 4 hours.
- Grate cucumber and squeeze out excess moisture using a kitchen towel. Mix with Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Refrigerate until ready to serve.
- Rinse rice until water runs clear. Bring chicken broth to a boil, add butter, salt, and rice. Reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
- Heat a large skillet over medium-high heat with olive oil. Cook marinated chicken for 3-4 minutes per side until golden and cooked through (165°F internal temperature).
- Serve by dividing rice among plates, topping with chicken, and spooning tzatziki sauce over everything. Garnish with lemon wedges, fresh herbs, and optional cherry tomatoes and red onion.