Mediterranean Chicken Bowls with Tzatziki
A nourishing and flavorful Mediterranean dish featuring tender chicken, fresh veggies, and creamy tzatziki, perfect for family gatherings and quick dinners.
Ingredients
For the Chicken
- 1 pound Chicken Breast Lean protein that cooks quickly. Substitute with tofu for a vegetarian option.
- 2 tablespoons Olive Oil Adds richness and helps in cooking. Use avocado oil for a different flavor.
- 1 teaspoon Garlic Powder Adds depth. Fresh garlic can be used for a bolder flavor.
- 1 teaspoon Paprika Provides a warm, smoky taste. Smoked paprika amplifies this even more!
- 1 teaspoon Cumin A must for that authentic Mediterranean taste.
- to taste Salt and Pepper You can also use herbs de Provence for variety.
For the Tzatziki
- 1 cup Greek Yogurt The star of your tzatziki sauce. Can swap with dairy-free yogurt if needed.
- 2 tablespoons Fresh Dill Imparts a refreshing flavor. Mint can be an excellent variation.
- 1 tablespoon Lemon Juice Brightens the sauce. Lime juice makes for a zesty alternative.
- to taste Salt and Pepper
For Assembly
- 2 cups Cooked Rice or Quinoa Acts as the base of the bowls. Substitute with cauliflower rice for a low-carb option.
- to taste Fresh Vegetables (e.g., cucumber, bell pepper, cherry tomatoes) Bright, colorful additions. Feel free to use whatever is in season.
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season with olive oil, garlic powder, paprika, cumin, salt, and pepper.
Cooking
- In a skillet over medium-high heat, add the chicken and cook for about 6-7 minutes, or until golden brown and cooked through.
- While the chicken cooks, combine Greek yogurt, chopped dill, lemon juice, salt, and pepper in a bowl. Mix until well combined.
Assembly
- In bowls, place your cooked rice or quinoa as the base, followed by the cooked chicken, fresh veggies, and a generous dollop of tzatziki on top.
- Drizzle with a little olive oil, sprinkle some extra dill if desired, and enjoy your Mediterranean Chicken Bowls!
Notes
Add heat with cayenne or serve with harissa. Use seasonal veggies for a rainbow effect. Top with feta cheese or olives for a festive touch. Store leftovers in an airtight container in the fridge for up to 3 days.