Description
A refreshing and protein-packed bowl featuring tender Greek-marinated chicken, crisp cucumbers, and tangy tzatziki sauce. Perfect for a light lunch or dinner with authentic Mediterranean flavors.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the bowl:
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
Instructions
1. Prepare the Crust:
- 1. Marinate chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken thighs, coating evenly. Cover and refrigerate for at least 1 hour (up to 8 hours).
- 2. Make tzatziki: Mix yogurt, grated cucumber, lemon juice, dill, garlic, and salt in a bowl. Chill until serving.
- 3. Cook chicken: Heat grill or skillet to medium-high. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- 4. Assemble bowls: Divide diced cucumbers among bowls. Top with sliced chicken, tomatoes, red onion, olives, and feta. Drizzle with tzatziki.
- 5. Optional: Serve with warm pita bread or lemon wedges.
Notes
For meal prep: Store components separately. Chicken stays fresh for 4 days. Add fresh herbs just before eating. Vegan option: Substitute chicken with chickpeas and use dairy-free yogurt.