Description
These Greek Chicken Tzatziki Bowls combine tender, marinated chicken thighs grilled to perfection with a refreshing cucumber-tomato salad and creamy tzatziki sauce, making a vibrant and healthy Mediterranean-inspired meal perfect for any day of the week.
Ingredients
Scale
For the Chicken Marinade:
- 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:
- 3 Persian cucumbers, thinly sliced
- 1 cup (145 g) cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, finely chopped garlic, dried oregano, ground turmeric, kosher salt, optional red pepper flakes, and freshly cracked black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl and toss them in the marinade until fully coated. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to penetrate the meat.
- Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Cook the marinated chicken thighs for about 5 to 7 minutes on each side, or until they are fully cooked through and reach 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, red wine vinegar, and season with kosher salt and freshly cracked black pepper. Toss gently to mix well.
- Assemble the Bowls: Slice or chop the cooked chicken into bite-sized pieces. In serving bowls, place the cucumber and tomato salad, top with the sliced chicken, and add a generous dollop of tzatziki sauce on top for a creamy finish. Serve immediately for the best taste.
Notes
- Marinating the chicken for longer than 2 hours may intensify the flavors but avoid exceeding 8 hours to maintain texture.
- If you don’t have a grill, a skillet works perfectly well for cooking the chicken with similar results.
- For extra spice, adjust the red pepper flakes according to your preference or omit if sensitive to heat.
- Tzatziki sauce can be purchased pre-made or homemade for a fresher flavor.
- Serve with warm pita bread or over a bed of rice or quinoa for a heartier meal.
