Ingredients
Scale
- 1/4 cup Olive Oil (or avocado oil for a unique twist)
- 1/4 cup Lemon Juice (fresh juice is best)
- 3 cloves Garlic (minced, fresh cloves)
- 1 tablespoon Oregano (dried for convenience)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Greek Yogurt (or dairy-free yogurt)
- 1/2 cup Cucumber (grated and drained)
- 1 clove Garlic (minced)
- 1 tablespoon Lemon Juice (fresh juice preferred)
- 1 tablespoon Dill (fresh for better flavor)
- 1/2 teaspoon Salt (adjust to taste)
- 2 cups Rice or Quinoa (or cauliflower rice for lower carb)
- 1 cup Tomatoes (diced, ripe heirloom preferred)
- 1 cup Cucumbers (sliced, English preferred)
- 1/2 cup Red Onion (sliced, soak in water to mellow)
- 1/2 cup Olives (Kalamata for authentic flavor)
- 1/4 cup Feta Cheese (omit for dairy-free option)
Instructions
- Mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- Cut the chicken into bite-sized pieces and add it to the marinade. Let it sit for at least 30 minutes.
- Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt in another bowl. Stir well and set in the fridge.
- Cook rice or quinoa according to package instructions.
- Cook the marinated chicken in a skillet over medium heat until it’s golden brown and fully cooked, about 7-10 minutes.
- Assemble your bowls with a base of rice or quinoa, the cooked chicken, diced tomatoes, sliced cucumbers, red onion, and olives.
- Top with the homemade tzatziki sauce and sprinkle feta cheese on top if using.
Notes
Marinate the chicken overnight for deeper flavor. Adjust tzatziki ingredients to fit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg