Description
Greek Chicken Tzatziki Bowls feature marinated grilled chicken thighs paired with a refreshing cucumber, tomato, and red onion salad, all topped with a creamy homemade tzatziki sauce. This flavorful and healthy dish comes together quickly, making it perfect for a nutritious weeknight dinner or a casual gathering.
Ingredients
Scale
For the Chicken Marinade and Tzatziki Sauce
- 1 pound boneless, skinless chicken thighs
- ¼ cup 1% plain Greek yogurt
- 1 teaspoon olive oil
- ½ tablespoon red wine vinegar
- 2 cloves garlic, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon ground turmeric
- ¾ teaspoon kosher salt, plus more for sprinkling
- 1/8 teaspoon red pepper flakes (optional)
- Freshly cracked black pepper, to taste
For the Salad
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 3 Persian cucumbers, thinly sliced
- 1 cup (145 g) cherry tomatoes, halved
- ¼ red onion, thinly sliced
Instructions
- Prepare the Marinade: In a bowl, whisk together Greek yogurt, olive oil, red wine vinegar, garlic, oregano, turmeric, kosher salt, red pepper flakes if using, and freshly cracked black pepper until well combined to create the marinade and tzatziki base.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and coat them thoroughly. Cover the bowl and refrigerate the chicken for at least 30 minutes, preferably up to 2 hours, to enhance the flavors and tenderize the meat.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for about 5 to 7 minutes on each side until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Prepare the Salad: While the chicken is cooking, combine the thinly sliced Persian cucumbers, halved cherry tomatoes, and thinly sliced red onion in a bowl. Drizzle with olive oil and red wine vinegar, then season with kosher salt and freshly cracked black pepper. Toss gently to combine.
- Assemble the Bowls: Slice or chop the cooked chicken into bite-sized pieces. Divide the cucumber and tomato salad between serving bowls, top with the cooked chicken, and add a generous dollop of the yogurt-based tzatziki sauce from the marinade to complete the dish.
Notes
- Marinating longer (up to 2 hours) intensifies the flavor and tenderness of the chicken.
- If you prefer, you can use chicken breasts instead of thighs, adjusting cooking time accordingly.
- The recipe can be made gluten-free by ensuring all ingredients are gluten-free, especially the vinegar and spices.
- For a dairy-free version, substitute the Greek yogurt with a coconut or almond-based yogurt alternative.
- You can grill the chicken outdoors or cook it on a stovetop skillet, whichever is more convenient.
- Leftovers can be refrigerated for up to 3 days and are great for quick lunches.
