Description
These Greek Chicken Tzatziki Bowls offer a vibrant and flavorful meal featuring marinated and oven-baked chicken served with fresh cucumber and avocado salad, crumbled feta, and creamy homemade tahini and tzatziki sauces. Perfect for a wholesome Mediterranean-inspired lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Chili flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
For the Cucumber & Avocado Salad
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
For the Tahini Sauce
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 2 teaspoons tamari (gluten-free soy sauce)
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1/4 cup water (plus more as needed)
- Salt, to taste
For Serving
- 1–2 cups Tzatziki sauce
- Lettuce
- Peperoncini peppers
- Onion slices
- Tomatoes
- Pita bread
- 6 ounces crumbled feta cheese
Instructions
- Marinate the chicken: In a large bowl, combine Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, kosher salt, and black pepper. Mix well to coat the chicken evenly. Cover and let marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor.
- Bake the chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet in a single layer. Bake for 15 minutes, then toss the chicken to ensure even cooking and bake for an additional 5 to 10 minutes until fully cooked through and juices run clear.
- Broil the chicken: Switch the oven setting to broil. Broil the chicken for 1 to 2 minutes until the edges develop a slight char for an extra smoky flavor. Keep a close eye to prevent burning.
- Prepare cucumber and avocado salad: Meanwhile, in a mixing bowl, combine chopped Persian cucumbers, diced avocado, lemon juice, fresh dill, salt, and pepper. Toss gently to combine and set aside.
- Make the tahini sauce: In a blender, combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water. Blend until smooth. Add more water if needed to achieve desired consistency. Season with salt to taste and blend briefly to combine.
- Assemble the bowls: In serving bowls, arrange a bed of fresh lettuce. Top with the warm baked chicken, cucumber and avocado salad, crumbled feta cheese, and other toppings such as peperoncini, onion slices, and tomatoes. Add a few dollops of tzatziki sauce and drizzle the prepared tahini sauce over the bowl. Serve with pita bread on the side.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use full-fat Greek yogurt for creamier marinade and better moisture retention.
- If Persian cucumbers are unavailable, use English cucumbers as a substitute.
- Tamari can be substituted with low-sodium soy sauce if gluten is not a concern.
- Adjust the amount of chili flakes according to your spice preference.
- Leftover chicken can be refrigerated for up to 3 days and used for salads or wraps.
- For a vegetarian option, substitute grilled halloumi or roasted chickpeas instead of chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: Greek chicken bowls, Tzatziki bowl, Mediterranean chicken recipe, grilled Greek chicken, healthy Greek dinner, baked chicken recipe, tahini sauce, cucumber avocado salad
