Name: Greek Chicken Tzatziki Bowls Recipe
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces; 3 tablespoons (45ml) extra virgin olive oil; 3 tablespoons (45ml) fresh lemon juice; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 cups (480g) plain Greek yogurt (full-fat recommended); 1 medium cucumber, seeded and finely grated (about 1 cup); 2 garlic cloves, minced; 2 tablespoons (30ml) fresh lemon juice; 2 tablespoons (8g) fresh dill, chopped; 1 tablespoon (15ml) extra virgin olive oil; ½ teaspoon kosher salt; 3 cups (570g) cooked brown or white rice; 2 cups (300g) cherry tomatoes, halved; 1 English cucumber, diced; 1 cup (150g) red onion, thinly sliced; ¾ cup (100g) kalamata olives, pitted; ¾ cup (120g) crumbled feta cheese; Fresh dill and lemon wedges, for garnish

Description

Fresh, juicy, and ready in 30 minutes! These Greek Chicken Bowls with creamy homemade tzatziki will transport you straight to the Mediterranean without leaving your kitchen.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons (45ml) extra virgin olive oil
3 tablespoons (45ml) fresh lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups (480g) plain Greek yogurt (full-fat recommended)
1 medium cucumber, seeded and finely grated (about 1 cup)
2 garlic cloves, minced
2 tablespoons (30ml) fresh lemon juice
2 tablespoons (8g) fresh dill, chopped
1 tablespoon (15ml) extra virgin olive oil
½ teaspoon kosher salt
3 cups (570g) cooked brown or white rice
2 cups (300g) cherry tomatoes, halved
1 English cucumber, diced
1 cup (150g) red onion, thinly sliced
¾ cup (100g) kalamata olives, pitted
¾ cup (120g) crumbled feta cheese
Fresh dill and lemon wedges, for garnish

Instructions

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, thyme, cumin, salt, and pepper. Add chicken pieces, toss to coat, and marinate for at least 30 minutes.
Make tzatziki sauce: Grate cucumber and squeeze out excess moisture. Mix with Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. Refrigerate until ready to serve.
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook marinated chicken in batches for 3-4 minutes per side until golden and cooked through (165°F internal temperature).
Prepare remaining ingredients: halve tomatoes, dice cucumber, slice onion, and measure out olives and feta.
Assemble bowls with rice as base, cooked chicken in center, and vegetables, olives, and feta arranged around the perimeter. Add a generous dollop of tzatziki sauce and garnish with fresh dill and lemon wedges.