Description
Quick and healthy Greek chicken bowls that combine seared chicken with fresh vegetables and a tangy tzatziki sauce, served over quinoa or rice.
Ingredients
- 1–2 boneless, skinless chicken breasts
- 1 cucumber, seeded and diced (reserve a tablespoon for tzatziki)
- 2–3 medium tomatoes, chopped (or a cup of cherry tomatoes halved)
- 1/4–1/2 red onion, thinly sliced
- 1 bell pepper, diced (any color)
- Olive oil, for cooking and finishing
- Fresh lemon juice, for both chicken and finishing squeeze
- 1–2 cloves garlic, minced (for tzatziki and optionally for chicken)
- 1 cup Greek yogurt, plain (full-fat or 2%)
- Fresh dill, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 2–3 cups cooked quinoa or rice
Instructions
- Pat chicken breasts dry. Season both sides with salt, pepper, and a squeeze of lemon juice. Heat olive oil in a skillet over medium-high heat.
- Add the chicken and cook 5–7 minutes per side until golden and cooked through. Remove from pan and let rest for 5 minutes, then slice thinly.
- While the chicken cooks, chop cucumber, tomatoes, red onion, and bell pepper into bite-sized pieces.
- Make tzatziki by grating or finely chopping 1/2 cup cucumber, mixing with Greek yogurt, minced garlic, dill, lemon, and a pinch of salt. Adjust seasoning as needed.
- Reheat quinoa or rice if needed. Divide grains among bowls, top with sliced chicken, fresh veggies, and tzatziki. Finish with a drizzle of olive oil and an extra lemon wedge.
Notes
For a lighter tzatziki, use low-fat yogurt but drain excess liquid. For a heartier bowl, add roasted potatoes or chickpeas. Store components separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean