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Chicken Tzatziki Bowls

Chicken Tzatziki Bowls

These high-protein Mediterranean chicken tzatziki bowls feature spicy yogurt-marinated chicken thighs, refreshing cucumber-avocado salad, and homemade tzatziki sauce served over rice with pita bread.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course bowls, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 480 kcal

Equipment

  • 1 large bowl
  • 1 oven
  • 1 baking dish sprayed with non-stick spray
  • 1 paper towels
  • 1 cheesecloth optional for cucumber liquid removal

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • ½ cup plain Greek yogurt
  • 5 garlic cloves minced
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried oregano
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • White rice for serving
  • Pickled red onion optional, for serving
  • Sliced cherry tomatoes optional, for serving
  • Crumbled feta cheese for garnish
  • 2 Persian cucumbers sliced and quartered
  • 1 large avocado sliced
  • 2 Tbsp fresh chives sliced
  • 2 Tbsp fresh dill chopped
  • 2 Tbsp lemon juice
  • Salt and black pepper to taste
  • 1 cup plain Greek yogurt
  • 2 Persian cucumbers grated
  • 1 Tbsp fresh dill chopped (or 1 tsp dried dill)
  • 2 garlic cloves minced
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • ½ tsp salt
  • Cracked black pepper to taste

Instructions
 

  • Combine Greek yogurt, garlic, lemon juice, olive oil, smoked paprika, oregano, salt, cumin, black pepper and red pepper flakes in a large bowl for the marinade.
  • Add chicken thighs to the marinade and toss to coat thoroughly.
  • Cover and marinate chicken for 30 minutes to 1 hour.
  • Prepare tzatziki by mixing Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and black pepper in a bowl.
  • Wrap grated cucumber in paper towels or cheesecloth and squeeze out excess liquid.
  • Add drained cucumber to the tzatziki mixture and stir well; refrigerate until serving.
  • Preheat oven to 400°F and spray a baking dish with non-stick spray.
  • Place marinated chicken thighs in the baking dish, spoon leftover marinade on top, and bake for 20 to 22 minutes until internal temperature reaches 165°F.
  • Slice or dice cooked chicken.
  • In a bowl, combine sliced cucumbers, avocado, dill, chives, lemon juice, salt, and black pepper to make the cucumber salad.
  • Assemble bowls by layering cooked white rice, diced chicken, cucumber salad, tzatziki sauce, pickled red onions, cherry tomatoes, and feta cheese.
  • Serve with warm pita bread and enjoy.

Notes

  • Store-bought tzatziki can be used as a shortcut.
  • Chicken can be seared before baking for extra flavor.
  • Store leftovers covered in the refrigerator for up to 3 days.