Loaded Chicken Tzatziki Bowls
These vibrant Chicken Tzatziki Bowls combine yogurt-marinated chicken, creamy tzatziki, and fresh Mediterranean toppings for a satisfying, healthy, and easy weeknight dinner that’s full of bold flavors and texture.
Ingredients
- For the Chicken Marinade:
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into cubes
- ⅓ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 6 garlic cloves finely chopped
- 2 medium shallots chopped
- 1 tablespoon smoked paprika
- 1 tablespoon fresh oregano or 1 tsp dried
- Chili flakes to taste (optional)
- Kosher salt to taste
- Black pepper to taste
- Fresh Components:
- 2 Persian cucumbers chopped
- 1 large avocado diced
- 2 tablespoons lemon juice
- ¼ cup fresh dill chopped
- 6 ounces feta cheese crumbled
- Shredded lettuce for serving
- Peperoncini for serving
- Red onion thinly sliced, for serving
- Cherry or diced tomatoes for serving
- Pita bread for serving (optional)
- For the Ginger Tahini Sauce:
- ½ cup tahini well-stirred
- 2 teaspoons fresh ginger grated
- 1 garlic clove grated
- 2 teaspoons tamari or soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons honey or maple syrup
- 2 –3 tablespoons warm water to thin
- Tzatziki Sauce:
- 1 –2 cups tzatziki homemade or store-bought
Instructions
- Marinate the Chicken
- In a large bowl, combine Greek yogurt, olive oil, garlic, shallots, smoked paprika, oregano, chili flakes, salt, and pepper. Toss in the chicken to coat. Marinate for at least 10 minutes (up to 4 hours for best flavor).
- Roast the Chicken
- Preheat oven to 425°F (220°C). Spread chicken on a sheet pan in a single layer. Roast for 12–15 minutes or until golden and cooked through (internal temp: 165°F/74°C).
- Make the Ginger Tahini
- In a small bowl, whisk tahini, grated ginger, garlic, tamari, lemon juice, and honey. Add warm water a tablespoon at a time to reach a pourable consistency. Adjust to taste.
- Prepare Fresh Ingredients
- Chop cucumbers and dice avocado. Toss both with lemon juice. Crumble feta, chop dill, and prep lettuce, peperoncini, onions, and tomatoes.
- Assemble the Bowls
- In each bowl, layer shredded lettuce, roasted chicken, cucumber-avocado mix, crumbled feta, and fresh dill. Add desired toppings.
- Finish with Sauces
- Spoon tzatziki over each bowl and drizzle with ginger tahini sauce.
- Serve
- Serve immediately with warm pita bread and optional sides like roasted potatoes or hummus.
Notes
Meal Prep: Marinate and cook chicken ahead of time. Store fresh and cooked components separately for up to 3 days. Dairy-Free Option: Use coconut yogurt and omit feta or use plant-based alternatives. Vegetarian Option: Replace chicken with grilled halloumi or roasted chickpeas. Storage: Ginger tahini lasts up to 1 week refrigerated. Chicken keeps for up to 4 days. Flavor Tip: Even 30 minutes of marinating boosts flavor and tenderness. Seasonal Variations: Try roasted zucchini in colder months or add fresh mint in summer.
