Chicken Tzatziki Bowls (Printable Version)

Juicy chicken, cool tzatziki, and crisp veggies team up in these colorful Mediterranean-themed bowls.

# What You'll Need:

→ Chicken Marinade

01 - Salt and a few cracks of black pepper, add as much as you like
02 - 1 teaspoon dried oregano
03 - 1 teaspoon ground cumin
04 - 2 teaspoons smoked paprika
05 - 3 cloves garlic, chopped up small
06 - 3 tablespoons lemon juice
07 - 1/4 cup olive oil
08 - 1 1/2 pounds boneless chicken, thighs or breast with skin removed

→ Tzatziki Sauce

09 - Salt and a sprinkle of black pepper (however much tastes right to you)
10 - 1 teaspoon dried dill or use 1 tablespoon fresh, finely chopped up
11 - 1 tablespoon olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1 clove garlic, smashed and minced
14 - 1 cucumber, grate it and squeeze out the extra juice
15 - 1 cup Greek-style yogurt

→ Bowl Components

16 - 1/4 cup crumbled feta cheese
17 - 1/4 cup Kalamata olives, sliced after pitting
18 - 1/4 cup chopped fresh parsley
19 - 1/4 cup red onion, chopped up fine
20 - 1 cucumber, chopped into little cubes
21 - 1 cup cherry tomatoes, cut in half
22 - 2 cups fluffy basmati rice, cooked

# Step-by-Step Guide:

01 - Spoon basmati rice into each bowl first. Lay chicken slices on top, then scatter halved tomatoes, cubed cucumber, bits of red onion, some parsley, olive slices, and sprinkle over feta. Finish with a good spoonful of tzatziki and fresh herbs if you like.
02 - Blend Greek yogurt with grated cucumber, your minced garlic, splash in lemon juice, olive oil, chopped dill, salt, and pepper. Stir it all up till it looks creamy and chill in the fridge for now.
03 - Warm up your grill, pan, or skillet set to medium-high. Take chicken from the marinade, toss it on, and let it cook till each side is golden, about 5-7 minutes a side. You want it to hit 165°F inside. Rest a bit before cutting into strips.
04 - Drop chicken into the marinade, making sure every piece gets coated. Cover up and slide into the fridge for a minimum of 30 minutes. If you’ve got the time, leave it overnight—the taste just gets better.
05 - In a big mixing bowl, whisk together olive oil, lemon juice, chopped garlic, paprika, cumin, oregano, salt, and pepper. Mix till it’s all even and blended.

# Additional Notes:

01 - Let the chicken soak all night then let it sit a few minutes before slicing—keeps it super juicy.
02 - Trying to eat fewer carbs? Go with riced cauliflower or greens instead of rice.

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