Description
This Mediterranean Chicken Tzatziki Bowls recipe features tender marinated chicken baked to perfection and served with refreshing cucumber avocado salad, tangy tzatziki sauce, and classic Mediterranean toppings like feta, dill, and lemon. Perfect for a flavorful and wholesome meal with a vibrant mix of herbs, spices, and creamy textures.
Ingredients
Scale
Chicken Marinade
- ⅓ cup full-fat plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 ½ lb boneless skinless chicken breasts or thighs, cubed
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tbsp smoked paprika
- 1 tbsp chopped fresh oregano
- Chili flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
Salad Toppings
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tbsp lemon juice
- ¼ cup fresh dill, chopped
- Kosher salt, to taste
- Black pepper, to taste
Additional Ingredients
- 6 oz crumbled feta cheese
- 1-2 cup Tzatziki sauce
- Lettuce, for serving
- Peperoncini, for serving
- Onion, for serving
- Tomatoes, for serving
- Pitas, for serving
Tahini Sauce
- ½ cup tahini
- 2 tsp grated ginger
- 1 clove garlic, grated
- 2 tsp tamari
- 1 tbsp lemon juice
- 2 tsp honey
Instructions
- Marinate the Chicken: In a large bowl, mix together the Greek yogurt, olive oil, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, Kosher salt, and black pepper. Add the cubed chicken and toss well to coat all pieces. Cover and let the chicken marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor.
- Bake the Chicken: Preheat your oven to 425°F (220°C). Spread the marinated chicken evenly on a baking sheet lined with parchment paper or foil. Bake in the oven for 15 minutes, then toss the pieces to ensure even cooking. Continue baking for another 5 to 10 minutes until the chicken is cooked through and no longer pink inside.
- Broil for Char: After baking, switch the oven to broil. Place the baking sheet back in the oven for 1-2 minutes to char the edges of the chicken pieces slightly, which adds a smoky flavor and appealing texture. Watch closely to prevent burning.
- Prepare Toppings: While the chicken cooks, combine the chopped Persian cucumbers, diced avocado, lemon juice, chopped fresh dill, salt, and pepper in a bowl. Toss gently to mix well and keep chilled until serving.
- Make Tahini Sauce: In a small bowl, whisk together tahini, grated ginger, grated garlic, tamari, lemon juice, and honey until smooth and creamy. Adjust seasoning to taste and set aside.
- Assemble the Bowls: In serving bowls, layer lettuce, a generous scoop of the cucumber avocado salad, the baked chicken, crumbled feta cheese, peperoncini, sliced onion, and tomatoes. Drizzle with tzatziki sauce and tahini sauce as desired. Serve with warm pitas on the side for a complete meal.
Notes
- Marinate chicken overnight for more intense flavor and tenderness.
- Use boneless chicken thighs for juicier meat or breasts for leaner protein.
- Adjust chili flakes to your heat preference or omit for milder taste.
- Tzatziki sauce can be homemade or store-bought for convenience.
- If you don’t have Persian cucumbers, use English cucumbers as a substitute.
- Broiling gives a nice char, but watch carefully to avoid burning.
