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Flavorful Greek Chicken Bowls Recipe Easy Homemade Tzatziki Sauce

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Juicy, herb-marinated chicken thighs paired with a creamy, tangy homemade tzatziki sauce served over rice or quinoa with fresh veggies for a quick, easy, and satisfying Greek-inspired bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt, full-fat
  • 1/2 cucumber, peeled and grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or mint leaves for garnish

Instructions

  1. In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken thighs and toss until fully coated. Cover and marinate at room temperature for 20 minutes or refrigerate up to 2 hours.
  2. Grate the peeled cucumber and squeeze out excess moisture. In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Chill until ready to serve.
  3. Rinse 1 cup rice or quinoa under cold water. Cook according to package instructions (for basmati rice, use 1.5 cups water, bring to boil, then simmer covered for 15 minutes). Fluff with a fork.
  4. Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs 6-7 minutes per side until browned and cooked through (internal temp 165°F). Let rest 5 minutes, then slice into strips.
  5. While chicken cooks, halve cherry tomatoes, thinly slice red onion, dice cucumber, and halve olives.
  6. Assemble bowls with warm rice or quinoa, sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Dollop tzatziki sauce on top and garnish with parsley or mint.

Notes

Marinate chicken for 20 minutes to 2 hours for best flavor. Drain grated cucumber well to avoid watery tzatziki. Do not overcrowd pan when cooking chicken to ensure a good sear. Let chicken rest before slicing to keep it juicy. Tzatziki sauce can be stored up to 3 days in the fridge. For dairy-free, use coconut yogurt and skip feta. For low-carb, substitute rice with cauliflower rice.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, easy chicken recipe, healthy dinner, Mediterranean bowl, homemade tzatziki, chicken thighs, quick dinner, meal prep

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