Description
Greek Chicken Tzatziki Bowls are a vibrant and flavorful Mediterranean dish featuring tender, marinated cubed chicken breasts or thighs cooked with aromatic garlic, shallots, smoked paprika, and fresh oregano. Served on a bed of fresh lettuce with refreshing Persian cucumbers, creamy avocado, tangy lemon juice, fresh dill, crumbled feta cheese, and a generous drizzle of homemade tzatziki sauce, this meal is balanced and satisfying. Accompanied by pepperoncini, onion, tomatoes, and warm pitas, it offers the perfect harmony of textures and tastes for a wholesome, vibrant meal.
Ingredients
Chicken Marinade
- 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
- 1/4 cup extra virgin olive oil
Tzatziki Sauce
- 1/3 cup full-fat plain Greek yogurt
- 1–2 cups prepared tzatziki sauce (or homemade if preferred)
Salad and Toppings
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 6 ounces crumbled feta cheese
- Lettuce leaves, for serving
- Peperoncini, for serving
- Onion slices, for serving
- Tomatoes, for serving
- Pitas, for serving
Ginger Tahini Dressing
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoons tamari
- 1 tablespoon lemon juice
- 2 teaspoons honey
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine the chopped garlic, shallots, smoked paprika, chopped fresh oregano, chili flakes, kosher salt, black pepper, and extra virgin olive oil. Mix well to form a flavorful marinade.
- Marinate the Chicken: Add the cubed chicken breasts or thighs to the marinade mixture, ensuring each piece is well coated. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken pieces and cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on the outside.
- Prepare the Salad Ingredients: While the chicken cooks, chop the Persian cucumbers, dice the avocado, chop fresh dill, and crumble the feta cheese. Toss the cucumbers and avocado with lemon juice to keep them fresh and vibrant.
- Warm the Pitas: Lightly warm the pitas in the oven or on a skillet until soft and pliable, perfect for assembling the bowls.
- Assemble the Bowls: In serving bowls, arrange a bed of fresh lettuce, then add the cooked chicken, cucumber and avocado mixture, fresh dill, crumbled feta, peperoncini, onion slices, and tomatoes. Drizzle with tzatziki sauce generously.
- Prepare the Ginger Tahini Dressing: In a small bowl, whisk together tahini, grated ginger, grated garlic, tamari, lemon juice, and honey until smooth. Drizzle this dressing over the bowls or serve on the side for added flavor.
- Serve and Enjoy: Serve the assembled Greek Chicken Tzatziki Bowls immediately with warm pitas on the side for wrapping or scooping.
Notes
- For a healthier option, use chicken breasts instead of thighs.
- The tzatziki sauce can be made from scratch by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper.
- Adjust chili flakes to your preferred level of spiciness.
- Make sure to warm the pitas just before serving for the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can omit the ginger tahini dressing or replace it with a simple lemon vinaigrette if preferred.
