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Flavorful Greek Chicken Bowl Recipe with Creamy Tzatziki Sauce

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A vibrant and filling Greek chicken bowl featuring juicy marinated chicken thighs paired with a cool, creamy tzatziki sauce made from Greek yogurt, cucumber, and fresh dill. Perfect for a wholesome, easy-to-make meal that brings Mediterranean sunshine to your table.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 1 cup Greek yogurt (full-fat)
  • ½ English cucumber, grated and drained
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 cup chopped romaine or baby spinach
  • 1 tablespoon kalamata olives, sliced
  • Optional: crumbled feta cheese for topping

Instructions

  1. In a large bowl, whisk together olive oil, minced garlic, dried oregano, cumin, smoked paprika, lemon juice, salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. Grate cucumber using a fine grater. Place grated cucumber in a clean towel and squeeze out excess moisture.
  3. In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Chill until ready to serve.
  4. Heat grill pan or skillet over medium-high heat until hot. Cook chicken thighs about 5-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest 5 minutes before slicing.
  5. While chicken cooks, slice cherry tomatoes, red onion, and olives. Crumble feta if using. Fluff cooked rice or quinoa with a fork.
  6. Divide rice or quinoa among bowls. Top with sliced chicken, tomatoes, red onion, olives, and greens. Add dollops of tzatziki sauce and sprinkle with feta if desired.
  7. Serve immediately and enjoy the contrast of warm chicken and cool tzatziki.

Notes

Do not marinate chicken for more than 4 hours to avoid texture changes from lemon juice. Drain grated cucumber thoroughly to prevent watery tzatziki. Let chicken rest after cooking to keep it juicy. Use chicken thighs for best flavor and juiciness. Rice or quinoa can be cooked ahead and reheated.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, Mediterranean recipe, grilled chicken, healthy dinner, easy chicken recipe, gluten-free, dairy-free option

Find it online: https://bitefuljoy.com/flavorful-greek-chicken-bowl-recipe-with-creamy-tzatziki-sauce-easy-guide/