Name: Chicken Tzatziki Bowls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; ¼ cup olive oil; 3 tablespoons lemon juice; 3 cloves garlic, minced; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups cooked basmati rice; 1 cup cherry tomatoes, halved; 1 cucumber, diced; ¼ cup red onion, finely chopped; ¼ cup fresh parsley, chopped; ¼ cup Kalamata olives, pitted and sliced; ¼ cup crumbled feta cheese; 1 cup Greek yogurt; 1 cucumber, grated and excess water squeezed out; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped; Salt and pepper to taste

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Introduction

Chicken Tzatziki Bowls are a fresh and flavorful meal perfect for busy weeknights or casual gatherings. Tender marinated chicken pairs beautifully with vibrant veggies, fluffy basmati rice, and cool homemade tzatziki sauce for a satisfying Mediterranean-inspired dish.

The dish is served in a white bowl with a dark interior, showing four main parts arranged side by side. On the bottom left is a layer of grilled chicken breast sliced into thick pieces, with a golden-brown and slightly charred surface, drizzled with white creamy sauce with green herbs. Above the chicken, a layer of sliced green cucumbers with a fresh, crisp texture is visible, also topped lightly with herbs and pepper. To the right of the cucumbers, there is a layer of bright red cherry tomatoes mixed with small chunks of purple onion, sprinkled with herbs and black pepper. The right side of the bowl contains a creamy white mixture with chunks of white cheese and green herbs, resembling a salad or a side dish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless, skinless chicken breasts or thighs
¼ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked basmati rice
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup Kalamata olives, pitted and sliced
¼ cup crumbled feta cheese
1 cup Greek yogurt
1 cucumber, grated and excess water squeezed out
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped

Instructions

Step 1: In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and pepper to create the marinade.
Step 2: Add the chicken to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Step 3: Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, until fully cooked and internal temperature reaches 165°F (75°C).
Step 4: Let the chicken rest briefly, then slice into strips.
Step 5: Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, lemon juice, olive oil, dill, salt, and pepper in a small bowl. Chill until ready to serve.
Step 6: Divide cooked basmati rice among bowls. Top with sliced chicken, cherry tomatoes, diced cucumber, chopped red onion, parsley, Kalamata olives, and crumbled feta cheese.
Step 7: Drizzle each bowl generously with tzatziki sauce and garnish with extra herbs if desired. Serve immediately.

Tips & Variations

For a lower-carb option, substitute rice with cauliflower rice or quinoa.
Use chicken thighs for juicier, more flavorful meat.
Add a squeeze of fresh lemon juice over the bowl just before serving for extra brightness.
If fresh dill is unavailable, dried dill works well in the tzatziki sauce—just adjust quantity to taste.
Make the tzatziki sauce a day ahead to let flavors meld and store it chilled.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keep tzatziki sauce chilled in a sealed container for up to 2 days. To reheat the chicken and rice, warm gently in a skillet or microwave. Add fresh tzatziki just before serving to maintain its creamy texture.

How to Serve

A bowl filled with five main layers is shown. The first layer is grilled chicken sliced into thick pieces with a golden brown, slightly charred surface, placed on the right side. Next to it at the bottom right are small cubed cucumbers with a fresh, light green color. In the center is a mound of white creamy sauce mixed with chopped herbs, topped with fresh dill. To the left of the sauce are halved cherry tomatoes in red and yellow, slightly shiny with hints of herbs on top. On the top left are round cucumber slices with a pale green interior and dark green skin. The bowl is white and set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can substitute basmati rice with jasmine, brown rice, or any rice you prefer. Just adjust cooking times accordingly.

How long can I marinate the chicken?

The chicken tastes great marinated for at least 30 minutes, but you can marinate it overnight (up to 24 hours) in the refrigerator for maximum flavor and tenderness.