Description
These Greek Chicken Tzatziki Bowls are a vibrant, healthy meal featuring marinated grilled chicken thighs served with a fresh cucumber and tomato salad dressed in a tangy vinaigrette and topped with creamy tzatziki sauce made from Greek yogurt and herbs. Ready in under 30 minutes, this dish is perfect for a light yet flavorful dinner that combines Mediterranean flavors with an easy-to-make bowl format.
Ingredients
Scale
Marinade & 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
- 1/8 teaspoon red pepper flakes (optional)
- Freshly cracked black pepper, to taste
Salad
- 3 Persian cucumbers, thinly sliced
- 1 cup (145 g) cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together Greek yogurt, olive oil, red wine vinegar, garlic, dried oregano, turmeric, kosher salt, red pepper flakes if using, and freshly cracked black pepper to create a flavorful marinade for the chicken.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to penetrate the meat.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for approximately 5 to 7 minutes on each side until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare the Salad: While the chicken cooks, combine the thinly sliced Persian cucumbers, halved cherry tomatoes, and thinly sliced red onion in a bowl. Toss together with olive oil, red wine vinegar, kosher salt, and freshly cracked black pepper to make a fresh and tangy salad.
- Assemble the Bowls: Slice or chop the cooked chicken into bite-sized pieces. Place the salad in serving bowls, add the sliced chicken on top, and finish each bowl with a generous dollop of the leftover tzatziki-style yogurt marinade or extra Greek yogurt for a creamy finish.
Notes
- Marinate the chicken at least 30 minutes or up to 2 hours for the best flavor and tenderness.
- If you don’t have a grill, a skillet or grill pan works equally well.
- Adjust the red pepper flakes for spice to your taste or omit for mild flavor.
- Use Persian cucumbers for their thin skin and mild taste, but English cucumbers are a good substitute.
- Serve with warm pita bread or over cooked rice for a more substantial meal.
