Grilled Chicken Mediterranean Bowl with Tzatziki
Enjoy a vibrant, healthy Grilled Chicken Mediterranean Bowl with creamy tzatziki, packed with fresh veggies, juicy grilled chicken, and bold Mediterranean flavors. Perfect for a quick weeknight dinner or a crowd-pleasing gathering!
Equipment
- Grill Pan or Outdoor Grill
- Mixing Bowl
- Sharp Chef’s Knife
- Cutting Board
- Tongs
- Grater
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- salt and pepper to taste
Bowl Components
- 1 cup cooked rice
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- ½ red onion thinly sliced
- ¼ cup Kalamata olives pitted and halved
- ¼ cup feta cheese crumbled
- fresh parsley chopped, for garnish
Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cucumber grated and excess water squeezed out
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- salt and pepper to taste
Instructions
- In a mixing bowl, combine olive oil, garlic powder, oregano, paprika, salt, and pepper. Rub this mix generously over the chicken breasts. Let it sit for 10-15 minutes to soak up the flavors.
- Heat your grill pan or outdoor grill over medium-high heat. Place the chicken on the grill and cook for 5-7 minutes per side until golden and the internal temp hits 165°F. Rest it for 5 minutes before slicing.
- In a bowl, mix Greek yogurt, grated cucumber (squeeze out water first!), minced garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until creamy. Chill for 10 minutes to let the flavors meld together.
- Slice your cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives. Set them aside for easy assembly.
- Start with a base of cooked rice in each bowl. Layer on sliced grilled chicken, then arrange tomatoes, cucumber, red onion, and olives around it. Top with crumbled feta and a dollop of tzatziki. Garnish with fresh parsley.
Notes
Customize this bowl to your taste! Swap chicken for shrimp or tofu, or use quinoa instead of rice for a gluten-free option. Store components separately to keep leftovers fresh, and avoid freezing tzatziki for the best texture.
