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Fresh Greek Bowl with Herb Chicken and Creamy Tzatziki

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A quick and easy Mediterranean-inspired bowl featuring herb-marinated chicken, fresh vegetables, and creamy homemade tzatziki. Perfect for a healthy lunch or dinner with bold flavors and satisfying textures.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup full-fat Greek yogurt (240 ml)
  • Half a medium cucumber, grated and drained
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 medium cucumber, diced
  • Half a small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (75 g)
  • 1 cup cooked quinoa or brown rice (185 g)
  • 1/4 cup crumbled feta cheese (optional, about 30 g)
  • Fresh mint leaves for garnish

Instructions

  1. Marinate the Chicken (10 minutes prep + 30 minutes marinating): In a medium bowl, combine 2 tablespoons olive oil, juice of 1 lemon, minced garlic, chopped oregano, parsley, cumin, salt, and pepper. Add chicken breasts, coating them well. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
  2. Prepare the Tzatziki (10 minutes): Grate half a cucumber using the large holes of a grater. Place grated cucumber in a fine mesh sieve or cheesecloth and press or squeeze to remove excess liquid. In a small bowl, mix the drained cucumber with Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, and a pinch of salt. Stir well and refrigerate until serving.
  3. Cook the Chicken (12-15 minutes): Heat a non-stick skillet or grill pan over medium-high heat. Add a touch of olive oil if needed. Cook the chicken breasts for about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Aim for a nice golden crust and avoid overcrowding the pan.
  4. Prepare the Bowl Ingredients (5 minutes): While the chicken cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit and halve the Kalamata olives. Cook quinoa or brown rice according to package instructions if not prepared in advance.
  5. Assemble the Bowls (5 minutes): Slice the cooked chicken into strips. Divide the quinoa or rice between bowls. Top with chicken, tomatoes, cucumber, red onion, olives, and a generous dollop of tzatziki. Sprinkle with crumbled feta and fresh mint leaves for garnish.

Notes

Marinate chicken for at least 30 minutes or overnight for best flavor. Drain grated cucumber well to avoid watery tzatziki. Let chicken rest 5 minutes after cooking to keep it juicy. Prep veggies and tzatziki ahead to save time. Use English cucumbers for less watery tzatziki. For dairy-free, substitute Greek yogurt with coconut yogurt and omit feta.

Nutrition

Keywords: Greek bowl, herb chicken, tzatziki, healthy meal, Mediterranean, quick dinner, easy recipe, fresh herbs, chicken bowl

Find it online: https://grubella.com/fresh-greek-bowl-with-herb-chicken-and-creamy-tzatziki-recipe-easy-healthy-meal/