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Chicken Tzatziki Bowls

Chicken Tzatziki Bowls

Delicious Chicken Tzatziki Bowls with smoky yogurt-marinated grilled chicken, quinoa, and fresh Mediterranean-inspired veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 bowls
Calories 400 kcal

Equipment

  • Grill
  • skewers
  • mixing bowl
  • Grill Pan

Ingredients
  

For the chicken

  • 1 pound boneless, skinless chicken thighs
  • ¼ cup 1% plain Greek yogurt
  • 1 teaspoon olive oil
  • ½ tablespoon red wine vinegar
  • 2 cloves garlic finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon ground turmeric
  • ¾ teaspoon kosher salt plus more for sprinkling
  • ⅛ teaspoon red pepper flakes optional
  • Freshly cracked black pepper

For the salad

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers thinly sliced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced

For the bowls

  • 2 cups cooked quinoa
  • 1 cup Skinny Tzatziki from my blog
  • ¼ cup authentic feta crumbled, the kind that comes in brine
  • 12 pieces smashed castelvetrano olives

Instructions
 

To make the chicken

  • Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the salad

  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

To make the bowls

  • Divide the quinoa among 4 bowls, ½ cup each.
  • Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
  • Top with 1 chicken skewer and serve immediately.

Notes

Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 33.5gFat: 16gSaturated Fat: 3.5gCholesterol: 113mgSodium: 719.5mgFiber: 3.5gSugar: 4g
Keyword Chicken Tzatziki Bowls, grilled chicken, Healthy Dinner, Mediterranean Salad, Quinoa Bowl
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