Description
This Mediterranean Chicken Tzatziki Bowl recipe features tender marinated chicken baked to perfection and served with a refreshing mix of cucumbers, avocado, fresh herbs, and creamy tzatziki sauce. A vibrant, healthy, and flavorful meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade
- â…“ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 ½ lb boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tbsp smoked paprika
- 1 tbsp chopped fresh oregano
- Chili flakes, Kosher salt, and black pepper, to taste
Toppings
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tbsp lemon juice
- ¼ cup fresh dill, chopped
- 6 oz crumbled feta cheese
- Lettuce, peperoncini, onion, tomatoes, and pitas, for serving
Tahini Dressing
- ½ cup tahini
- 2 tsp grated ginger
- 1 clove garlic, grated
- 2 tsp tamari
- 1 tbsp lemon juice
- 2 tsp honey
Additional
- 1-2 cups Tzatziki sauce
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, Kosher salt, and black pepper. Mix well to coat the chicken thoroughly. Allow it to marinate at room temperature for 15 minutes or cover and refrigerate it for up to overnight to deepen the flavors.
- Bake the Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken pieces in a single layer on a baking sheet. Bake the chicken for 15 minutes, then toss or turn the pieces to ensure even cooking. Continue baking for an additional 5-10 minutes or until the chicken is fully cooked and juices run clear. Finally, switch the oven to broil mode and broil the chicken for 1-2 minutes until the edges have a nice charred, smoky finish.
- Prepare Toppings: While the chicken bakes, prepare the toppings by combining the chopped Persian cucumbers, diced avocado, lemon juice, fresh chopped dill, salt, and pepper in a bowl. Toss gently to blend the flavors without mashing the avocado.
- Make the Tahini Dressing: In a small bowl, whisk together the tahini, grated ginger, grated garlic, tamari, lemon juice, and honey until smooth and creamy. Adjust consistency with water if needed.
- Assemble the Bowls: To serve, arrange lettuce, peperoncini, onions, and tomatoes as desired in bowls. Add the baked chicken on top, followed by the cucumber-avocado mixture. Drizzle with tahini dressing and a generous spoonful of tzatziki sauce. Sprinkle crumbled feta cheese over the bowl and serve with warm pita bread on the side.
Notes
- For best flavor, marinate the chicken overnight.
- Use chicken thighs for juicier meat, or breasts for leaner protein.
- Tzatziki sauce can be homemade or store-bought.
- Adjust the chili flakes to control the heat level.
- Serve immediately after assembling for freshest taste.
