Description
This Greek Chicken Tzatziki Bowl recipe features tender, marinated chicken thighs grilled to perfection and served with a refreshing cucumber, cherry tomato, and red onion salad tossed in olive oil and red wine vinegar. The dish is completed with a creamy, flavorful homemade tzatziki sauce, making it a vibrant and wholesome Mediterranean-inspired meal perfect for a quick dinner or meal prep.
Ingredients
Scale
For the Chicken and 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
- 1 tablespoon olive oil (for cooking)
For the Salad
- 3 Persian cucumbers, thinly sliced
- 1 cup (145 g) cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Marinade: In a bowl, whisk together Greek yogurt, 1 teaspoon olive oil, red wine vinegar, finely chopped garlic, dried oregano, ground turmeric, kosher salt, red pepper flakes (if using), and freshly cracked black pepper until smooth and well combined.
- Marinate the Chicken: Add the chicken thighs to the marinade and coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to penetrate.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Add 1 tablespoon olive oil to the skillet if using stovetop. Cook the marinated chicken thighs for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through with a nice sear.
- Prepare the Salad: In a separate bowl, toss together the thinly sliced Persian cucumbers, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil and red wine vinegar, then season with kosher salt and freshly cracked black pepper to taste. Toss to combine evenly.
- Assemble the Bowls: Slice or chop the cooked chicken thighs. Divide the salad among four bowls, top with the sliced chicken, and add a generous dollop of the remaining tzatziki sauce from the marinade bowl or additional store-bought tzatziki if desired. Serve immediately and enjoy your vibrant Greek Chicken Tzatziki Bowls.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor and tenderness.
- If you don’t have a grill, a skillet works perfectly for cooking the chicken.
- Add extra red pepper flakes if you prefer more heat.
- Use Persian or English cucumbers for a crisper salad texture.
- Fresh dill can be added to the tzatziki sauce for an even more authentic flavor.
- Serve with pita bread or over rice/quinoa for a heartier meal.
