Chicken Tzatziki Bowl
Indulge in succulent chicken that has been marinated in a smoky yogurt blend, then grilled to perfection. This flavorful dish is served on a bed of fluffy quinoa and accompanied by a vibrant mix of Mediterranean tomatoes, crisp cucumbers, and briny olives. To elevate your experience, enjoy it all drizzled with creamy tzatziki and sprinkled with crumbled Feta. Recipe title: "Chicken Tzatziki Bowl"
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Ingredients
- 1 pound boneless
- 1/4 cup 1% plain Greek yogurt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- Freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 3 Persian cucumbers
- 1 cup 145 g cherry tomatoes, halved
- ¼ red onion
- 2 cups cooked quinoa
- 1 cup Skinny Tzatziki
- 1/4 cup authentic feta
- 12 smashed castelvetrano olives
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic
Instructions
- 1
Chop the chicken thighs into pieces measuring approximately 1 inch (2.5 cm).
- 2
In a spacious mixing bowl, combine the yogurt, oil, vinegar, minced garlic, oregano, turmeric, salt, and red pepper flakes, whisking until blended.
- 3
Incorporate the chicken pieces, making sure they are thoroughly coated in the marinade. Cover the bowl and let it sit in the refrigerator to marinate for a minimum of 1 hour and a maximum of 8 hours.
- 4
Preheat your outdoor grill or grill pan to a medium-low setting.
- 5
Skewer the marinated chicken pieces onto 4 wooden or metal skewers, discarding any leftover marinade.
- 6
Season the skewers with a sprinkle of salt and pepper.
- 7
Grill the chicken, rotating the skewers periodically, until they are golden and fully cooked in the center, which should take around 15 minutes.
- 8
In a medium-sized bowl, mix together the oil and vinegar, then add salt and pepper to taste.
- 9
Toss in the cucumbers, halved cherry tomatoes, and sliced red onion to the dressing, mixing well to combine.
- 10
Distribute the quinoa evenly into 4 bowls, serving 1/2 cup in each.
- 11
Layer the cucumber salad on top of the quinoa, followed by a dollop of tzatziki, a tablespoon of crumbled feta cheese, and 3 olives.
- 12
Finish with one chicken skewer on each bowl and serve right away.
Nutrition Information
Notes & Tips
- Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.