Description
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is a vibrant and healthy Mediterranean-inspired meal perfect for a nutritious lunch or dinner. Featuring tender grilled chicken marinated in lemon, garlic, and oregano, served over a bed of rice or quinoa, and topped with fresh vegetables, kalamata olives, avocado, and a creamy dairy-free tzatziki sauce made from plant-based yogurt, cucumber, and fresh herbs. It’s gluten-free, dairy-free, and packed with flavor and nutrients.
Ingredients
Scale
For the chicken:
- 1 lb boneless skinless chicken thighs or breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowl:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ avocado, sliced
- 2 tablespoons fresh parsley or dill, chopped
For the dairy-free tzatziki:
- 1 cup unsweetened dairy-free yogurt (coconut or almond-based)
- ½ cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill or mint
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Once hot, place the marinated chicken onto the pan and cook for 5–6 minutes per side until the chicken is golden brown and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Prepare the dairy-free tzatziki: In a bowl, combine the unsweetened dairy-free yogurt, grated and well-drained cucumber, lemon juice, olive oil, minced garlic, chopped dill or mint, salt, and pepper. Stir thoroughly to combine and adjust seasoning as needed. Chill in the refrigerator until ready to serve for best flavor.
- Assemble the bowls: Divide the cooked rice or quinoa evenly between four bowls. Top each bowl with sliced grilled chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, sliced avocado, and fresh parsley or dill. Drizzle each bowl generously with the dairy-free tzatziki sauce. Serve immediately and enjoy a refreshing, flavorful meal.
Notes
- For a lower-carb alternative, substitute rice or quinoa with cauliflower rice.
- The chicken can also be cooked by baking in the oven or air frying instead of grilling.
- Dairy-free tzatziki sauce can be made ahead and refrigerated for 2–3 days.
- Adjust herbs in the tzatziki to your preference, using dill or mint for different flavor notes.
