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Greek Chicken Tzatziki Bowls Recipe

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4.1 from 64 reviews

These Greek Chicken Tzatziki Bowls feature tender, marinated chicken baked to perfection and served with fresh cucumber and avocado salad, creamy tzatziki, tangy tahini sauce, and classic Mediterranean toppings like feta, lettuce, and peppadew peppers. This healthy, vibrant bowl combines smoky paprika chicken with refreshing herbs and zesty sauces for a delicious and satisfying meal perfect for lunch or dinner.

  • 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

Additional Toppings and Sauces

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

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

Instructions

  1. Marinate the chicken:
    In a large bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, and generous pinches of kosher salt and black pepper. Mix well so the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor infusion.
  2. Bake the chicken:
    Preheat your oven to 425°F (220°C). Spread the marinated chicken evenly on a baking sheet. Bake for 15 minutes, then toss the chicken to turn pieces for even cooking and bake for another 5 to 10 minutes, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  3. Broil for charred edges:
    Switch the oven to broil and place the chicken back on the top rack. Broil for 1 to 2 minutes, watching closely to allow the chicken pieces to develop a nice charred edge without burning.
  4. Prepare the cucumber and avocado salad:
    While the chicken cooks, mix chopped Persian cucumbers, diced avocado, lemon juice, fresh dill, salt, and pepper together in a bowl. Set aside to let the flavors meld.
  5. 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, adding more water if necessary to reach your desired consistency. Season with salt to taste.
  6. Assemble the bowls:
    Add a layer of lettuce to each bowl. Top with the roasted chicken, cucumber and avocado salad, crumbled feta cheese, and any additional toppings such as peperoncini, onion slices, and tomatoes. Spoon generous dollops of tzatziki sauce onto the bowls and finish by drizzling the tahini sauce over the top.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • You can substitute chicken thighs for breasts for juicier meat.
  • If you prefer a smokier flavor, increase the smoked paprika slightly.
  • Adjust chili flakes according to your desired level of heat.
  • Tzatziki sauce can be store-bought or homemade depending on convenience.
  • The tahini sauce can be thinned with extra water if too thick.
  • These bowls can be served with warmed pita bread or enjoyed as a low-carb option without pita.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

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