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Greek Chicken Tzatziki Bowls Recipe

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4.3 from 84 reviews

These Greek Chicken Tzatziki Bowls are a fresh and vibrant meal perfect for a wholesome lunch or dinner. Marinated chicken breasts baked and broiled for a charred finish are paired with creamy tzatziki, crisp cucumber, avocado salad, feta cheese, and drizzled with a homemade tahini sauce. The bowls combine Mediterranean flavors that are both healthy and satisfying.

  • Total Time: 45 minutes
  • Yield: 6 servings

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 as needed)
  • Salt, to taste

Assembly

  • 6 ounces crumbled feta cheese
  • 1-2 cups tzatziki sauce
  • Lettuce, for serving
  • Peperoncini, for serving
  • Onion slices, for serving
  • Tomatoes, for serving
  • Pita bread, for serving

Instructions

  1. Marinate the Chicken: In a large bowl, combine Greek yogurt, olive oil, cubed chicken, chopped garlic, chopped shallots, smoked paprika, fresh oregano, chili flakes, kosher salt, and black pepper. Mix until all the chicken pieces are well coated. Let the mixture marinate at room temperature for 15 minutes or refrigerate up to overnight for more flavor.
  2. Bake and Broil the Chicken: Preheat your oven to 425°F (220°C). Spread the marinated chicken pieces evenly on a baking sheet. Bake for 15 minutes, then toss the chicken and bake for another 5-10 minutes until fully cooked through. Switch your oven to broil and broil the chicken for 1-2 minutes to achieve a nice charred edge.
  3. Prepare the Cucumber Avocado Salad: In a medium bowl, mix the chopped Persian cucumbers, diced avocado, lemon juice, fresh dill, salt, and pepper. Toss gently to combine and set aside.
  4. Make the Tahini Sauce: In a blender, combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water. Blend until smooth. Add more water as needed to reach your desired consistency. Season with salt to taste.
  5. Assemble the Bowls: Place a bed of lettuce into serving bowls. Top with baked chicken, cucumber avocado salad, and crumbled feta cheese. Add dollops of tzatziki sauce on top. Finish by drizzling the tahini sauce over everything. Serve with peperoncini, sliced onions, tomatoes, and warm pita bread on the side.

Notes

  • Marinate the chicken overnight for deeper flavor and tenderness.
  • You can substitute boneless skinless chicken thighs for breasts for a juicier result.
  • Adjust chili flakes based on your preferred spice level.
  • If you don’t have Persian cucumbers, English cucumbers work as a substitute.
  • To make this dish gluten-free, serve with gluten-free pita or skip the pita altogether.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep the avocado from browning, toss it immediately with lemon juice.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Gluten Free

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