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Green Chicken Bowls with Tzatziki Sauce

Green Chicken Bowls with Tzatziki Sauce

Green Chicken Bowls with Tzatziki Sauce are fresh and filling bowls made with marinated chicken, rice or quinoa, crisp vegetables, and a creamy yogurt sauce.
The flavors are bright and simple, and everything comes together easily in about 30 minutes. This is a great recipe for weeknight dinners or healthy meal prep during the week.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 ½ lbs boneless skinless chicken breast or thighs cut into cubes
  • ⅓ cup full-fat plain Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • 1 shallot diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Cucumber Salad
  • 2 Persian cucumbers sliced and quartered
  • 1 avocado diced
  • 2 tablespoon fresh lemon juice
  • ¼ cup fresh dill chopped
  • Salt and pepper to taste
Homemade Tzatziki to Top the Bowls
  • 1 cup full-fat plain Greek yogurt
  • 2 Persian cucumbers
  • 1 tablespoon fresh dill chopped
  • 2 garlic cloves minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • Black pepper to taste
For Serving the Bowls
  • 2 cups cooked quinoa or rice
  • 2 cups spinach chopped
  • 6 ounces crumbled feta cheese
  • 1 cup sliced cherry tomatoes
  • Warm pita bread cut into wedges
  • Picked red onion optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Grater
  • Knife and cutting board
  • Spoon or spatula

Method
 

  1. Marinate the chicken. In a large bowl or zip top bag, combine the Greek yogurt, olive oil, garlic, shallot, lemon juice, paprika, oregano, red pepper flakes, salt, and pepper. Add the cubed chicken and mix well so everything is coated. Let it marinate for 15 minutes at room temperature or overnight in the refrigerator.
  2. Make the tzatziki sauce. Grate the cucumbers and squeeze out the extra water with a towel. In a bowl, mix the cucumbers with yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
  3. Cook the chicken. Preheat the oven to 400 degrees F. Spread the marinated chicken on a baking sheet and spoon any extra marinade over the top. Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. Turn the oven to broil and cook for another 1 to 2 minutes so the edges become lightly crispy.
  4. Make the cucumber salad. In a medium bowl, combine the cucumbers, avocado, lemon juice, dill, and a pinch of salt and pepper. Toss gently to mix. Add the avocado just before serving so it stays fresh.
  5. Assemble the bowls. Divide the cooked quinoa or rice into serving bowls. Add chopped spinach, baked chicken, cucumber salad, cherry tomatoes, and crumbled feta. Drizzle the tzatziki sauce over the top. Serve with warm pita wedges and pickled red onion if you like.

Notes

This recipe is a great reminder that healthy meals don’t have to be complicated to be satisfying.
With its fresh flavors and simple preparation, it’s the kind of dish you’ll find yourself making again whenever you want something wholesome and delicious.