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Greek Chicken Tzatziki Bowls Recipe

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4.3 from 7 reviews

A vibrant and flavorful Greek Chicken Tzatziki Bowl featuring marinated and oven-roasted chicken, fresh cucumber and avocado salad, creamy tzatziki and tahini sauces, and classic Mediterranean toppings. This recipe offers a delicious and healthy Mediterranean-inspired meal perfect for lunch or dinner.

Ingredients

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, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Cucumber & Avocado Salad

  • 2 Persian cucumbers, chopped
  • 1 avocado, diced
  • 2 tablespoons lemon juice
  • 1/4 cup fresh dill, chopped
  • Salt and pepper, to taste

Tahini Sauce

  • 1/2 cup tahini
  • 2 teaspoons grated ginger
  • 1 clove garlic, grated
  • 2 teaspoons tamari
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1/4 cup water (plus more to thin sauce)
  • Salt, to taste

Additional Ingredients

  • 1–2 cups Tzatziki sauce
  • Lettuce, for serving
  • Peperoncini, for serving
  • Onion, for serving
  • Tomatoes, for serving
  • Pitas, for serving
  • 6 ounces crumbled feta cheese

Instructions

  1. Marinate the Chicken: In a large bowl, combine the Greek yogurt, extra virgin olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, kosher salt, and black pepper. Mix thoroughly to coat the chicken evenly. Allow the mixture to marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
  2. Roast the Chicken: Preheat the oven to 425°F (220°C). Arrange the marinated chicken pieces in a single layer on a baking sheet. Bake for 15 minutes, then toss or flip the pieces and bake for an additional 5 to 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Switch the oven to broil and broil the chicken for 1 to 2 minutes to achieve a nice char on the edges. Remove from oven and set aside.
  3. Prepare the Cucumber and Avocado Salad: In a medium bowl, combine the chopped Persian cucumbers, diced avocado, fresh lemon juice, chopped dill, salt, and pepper. Toss gently to combine and set aside.
  4. Make the Tahini Sauce: Combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water in a blender. Blend until smooth, adding more water if needed to reach desired consistency. Season with salt to taste. Keep refrigerated until ready to serve.
  5. Assemble the Bowls: In serving bowls, start with a base of fresh lettuce. Top with the roasted chicken, cucumber and avocado salad, crumbled feta cheese, and any additional toppings such as peperoncini, sliced onion, and tomatoes. Add a few dollops of Tzatziki sauce, then drizzle generously with the homemade tahini sauce. Serve with warm pita bread on the side.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but 15 minutes is sufficient for a quick version.
  • Ensure chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).
  • Adjust tahini sauce consistency by adding water gradually for preferred thickness.
  • You can substitute chicken thighs or breasts based on preference.
  • For a spicier kick, add extra chili flakes or serve with hot sauce.
  • Tzatziki sauce can be store-bought or homemade depending on time and preference.

Find it online: https://bitezly.com/greek-chicken-tzatziki-bowls-recipe/