Greek Chicken Tzatziki Bowls With Lemon Garlic Tahini Drizzle

Craving a healthy and incredibly flavorful meal? Look no further than these Greek Chicken Tzatziki Bowls! Packed with fresh vegetables, tender chicken, creamy tzatziki, and a zesty lemon-garlic tahini drizzle, these bowls are a delightful explosion of Mediterranean goodness. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even meal prepping for the week ahead. Get ready to experience a taste of Greece right in your kitchen!

What You’ll Need

• Chicken Breasts (2 boneless, skinless ≈300g / 10oz): We’re using chicken breasts as the protein base, providing lean protein and a mild flavor that pairs beautifully with the Greek seasonings. Ensure they are boneless and skinless for easy slicing after cooking.
• Olive Oil (2 tbsp ≈30ml / 2 fl oz): Extra virgin olive oil is essential for both marinating the chicken and adding a healthy fat to the overall dish. Its fruity notes complement the other Mediterranean ingredients.
• Lemon Juice (1 tbsp + 2 tbsp for drizzle ≈30ml / 1 fl oz): Freshly squeezed lemon juice brightens the flavors of the chicken marinade and the tahini drizzle, adding a zesty tang.
• Dried Oregano (1 tsp ≈5g / 0.2oz): A classic Greek herb, oregano provides a warm, aromatic flavor that’s synonymous with Mediterranean cuisine.
• Salt & Pepper: To taste, enhancing all the other flavors.
• Quinoa (1 cup ≈170g / 6oz): A nutritious and gluten-free grain that serves as the base of our bowls. Quinoa has a slightly nutty flavor and a fluffy texture.
• Water (2 cups ≈480ml / 16 fl oz): Used for cooking the quinoa to fluffy perfection.
• Cucumber (1 small ≈150g / 5oz): Grated cucumber forms the refreshing base of the tzatziki sauce, adding a cool and crisp element. Be sure to squeeze out excess moisture for a thicker consistency.
• Cherry Tomatoes (1 cup ≈150g / 5oz): Halved cherry tomatoes provide a burst of sweetness and vibrant color to the bowls.
• Red Onion (½ small ≈50g / 1.8oz): Thinly sliced red onion adds a sharp, slightly pungent flavor that balances the other ingredients.
• Kalamata Olives (¼ cup ≈35g / 1.2oz): Pitted and halved Kalamata olives contribute a salty, briny flavor that’s characteristic of Greek cuisine.
• Feta Cheese (100g / 3.5oz): Crumbled feta cheese adds a salty, tangy, and creamy element. Opt for halal-certified feta if needed.
• Plain Whole-Milk Yogurt (¾ cup ≈180ml / 6 fl oz): The base of the tzatziki sauce, providing a creamy and tangy foundation. Whole-milk yogurt offers the richest flavor and texture.
• Fresh Dill (1 tbsp + for garnish ≈3g / 0.1oz): Finely chopped fresh dill adds a bright, herbaceous flavor to the tzatziki sauce and a beautiful garnish to the finished bowls.
• Garlic (2 cloves): Minced garlic adds a pungent aroma and flavor to both the tzatziki sauce and the lemon-garlic tahini drizzle.
• Lemon Zest (1 tsp): Adds a concentrated lemon flavor to the tzatziki sauce.
• Tahini (¼ cup ≈60ml / 2 fl oz): A sesame seed paste that forms the base of the lemon-garlic tahini drizzle, providing a nutty and creamy flavor.
• Salt (pinch + ½ tsp for tzatziki): Enhances the flavors of the drizzle and tzatziki.
• Water (2-3 tbsp ≈30-45ml / 1-1.5 fl oz): Used to thin the tahini drizzle to the desired consistency.
• Pine Nuts (1 tbsp ≈15g / 0.5oz): Toasted pine nuts add a delightful crunch and nutty flavor to the finished bowls.

Substitutions & Variations

Feel free to customize these bowls to your liking! Here are a few ideas:

• Chicken: You can substitute the chicken breasts with chicken thighs for a richer flavor, or even grilled halloumi cheese for a vegetarian option.
• Quinoa: Brown rice or couscous can be used instead of quinoa.
• Yogurt: Greek yogurt can be used for a thicker tzatziki, but you may need to add a little water to reach the desired consistency.
• Olives: If you’re not a fan of Kalamata olives, you can use green olives instead.

Step-by-Step Instructions for Perfect Greek Chicken Tzatziki Bowls

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the flavors to penetrate the chicken, resulting in a more tender and flavorful final product.
2. Cook the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This removes the saponins, which can give quinoa a bitter taste. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and keep warm.
3. Grill the Chicken: Preheat a grill pan or skillet over medium-high heat (approximately 200°C / 400°F). Remove the chicken from the marinade and grill for 5-6 minutes per side, or until nicely charred and the internal temperature reaches 75°C / 165°F. Use a meat thermometer to ensure the chicken is cooked through. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips. Resting allows the juices to redistribute, resulting in more tender chicken.
4. Prepare the Tzatziki Sauce: While the chicken is resting, prepare the tzatziki sauce. Grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible – this is crucial for preventing a watery tzatziki. In a bowl, combine the squeezed cucumber, plain yogurt, minced garlic, chopped dill, lemon zest, and salt. Stir well to combine and refrigerate until ready to serve. The chilling time allows the flavors to meld.
5. Make the Lemon-Garlic Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Add water, one tablespoon at a time, whisking continuously until the sauce reaches a glossy, pourable consistency. Adjust the thickness with more water if needed. Taste and adjust seasoning as desired.
6. Toast the Pine Nuts: Place the pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2-3 minutes, or until golden brown and fragrant. Watch carefully, as pine nuts burn easily. Remove from the skillet and set aside.
7. Assemble the Bowls: Divide the cooked quinoa among bowls. Arrange the sliced chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives in sections around the quinoa. Add a generous dollop of tzatziki sauce to each bowl. Crumble feta cheese over the top, drizzle with the lemon-garlic tahini sauce, and garnish with toasted pine nuts and fresh dill leaves.

Why This Bowl Works: The Power of Greek Flavors

This Greek Chicken Tzatziki Bowl isn’t just a delicious meal; it’s a carefully constructed flavor experience. The combination of lean protein from the chicken, complex carbohydrates from the quinoa, and healthy fats from the tahini and olive oil provides sustained energy. The bright acidity of the lemon juice cuts through the richness of the yogurt and tahini, while the fresh herbs and vegetables add a vibrant freshness. The tzatziki sauce, a cornerstone of Greek cuisine, provides a cooling counterpoint to the grilled chicken, creating a harmonious balance of flavors and textures.

Tips for the Best Tzatziki Sauce

The key to a truly exceptional tzatziki sauce lies in removing as much moisture as possible from the grated cucumber. Don’t skip this step! Using full-fat yogurt is also recommended for a richer, creamier texture. If you prefer a more intense garlic flavor, feel free to add an extra clove. Allowing the tzatziki to chill for at least 30 minutes before serving allows the flavors to meld and develop.

Customizing Your Bowl: Variations and Substitutions

Feel free to customize these bowls to your liking! You can substitute the chicken with grilled lamb or chickpeas for a vegetarian option. Add other vegetables like bell peppers, spinach, or roasted eggplant. For a spicier kick, add a pinch of red pepper flakes to the marinade or the tzatziki sauce. If you don’t have Kalamata olives, you can use other types of olives, such as green olives.

The Science of Marinades: Flavor and Tenderness

Marinating the chicken in olive oil, lemon juice, and oregano isn’t just about adding flavor. The acid in the lemon juice helps to break down the protein fibers in the chicken, resulting in a more tender and juicy final product. The olive oil helps to carry the flavors of the herbs and spices into the chicken, and also helps to prevent it from drying out during grilling. The longer the chicken marinates (within reason – don’t exceed 24 hours), the more flavorful and tender it will become.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? You can prepare the quinoa, tzatziki sauce, and tahini drizzle ahead of time. Store them separately in the refrigerator. Grill the chicken just before serving.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
• Can I use store-bought tzatziki? While you can use store-bought tzatziki, homemade tzatziki is far superior in flavor and freshness.

These Greek Chicken Tzatziki Bowls are a vibrant and satisfying meal that’s perfect for a weeknight dinner or a healthy lunch. The combination of flavors and textures is simply irresistible! Don’t forget to save this recipe to Pinterest for later!

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• Author: Alyssa Bennett
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

These Greek Chicken Tzatziki Bowls are a healthy and flavorful meal featuring tender chicken, fresh vegetables, creamy tzatziki, and a zesty lemon-garlic tahini drizzle. Perfect for a quick and satisfying Mediterranean-inspired dish.

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Ingredients

Scale 1x2x3x

• 230g chicken breasts, marinated in olive oil, lemon juice, and oregano
• 1 cup quinoa, cooked in 2 cups water
• 1 small cucumber, grated and squeezed
• 1 cup cherry tomatoes, halved
• 0.5 small red onion, thinly sliced
• 0.25 cup Kalamata olives, pitted and halved
• 100g feta cheese, crumbled
• 0.75 cup plain whole-milk yogurt
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 0.25 cup tahini
• Pinch of salt
• 1–2 tbsp water
• 1 tbsp pine nuts, toasted

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Instructions

1. Marinate Chicken: Combine olive oil, lemon juice, oregano, salt, and pepper; coat chicken and refrigerate for 30-120 minutes.
2. Cook Quinoa: Rinse quinoa, boil with water, simmer for 15 minutes, then fluff.
3. Grill Chicken: Grill chicken for 5-6 minutes per side until cooked through. Rest for 5 minutes, then slice.
4. Make Tzatziki: Squeeze cucumber, combine with yogurt, garlic, dill, lemon zest, and salt. Chill.
5. Prepare Drizzle: Whisk tahini, lemon juice, garlic, and salt; add water to desired consistency.
6. Toast Pine Nuts: Toast pine nuts until golden brown.
7. Assemble Bowls: Layer quinoa, chicken, cucumber, tomatoes, onion, and olives; top with tzatziki, feta, drizzle, and pine nuts.

Notes

For best results, thoroughly squeeze excess moisture from the grated cucumber when making the tzatziki sauce. Toasting pine nuts enhances their flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Mediterranean
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 80 mg