Chicken Tzatziki Bowl

Name: Chicken Tzatziki Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 pound boneless; 1 tablespoon olive oil; 2 cups cooked quinoa; 1/4 cup 1% plain Greek yogurt; 1 tablespoon red wine vinegar; 1 cup Skinny Tzatziki; 1 teaspoon olive oil; Kosher salt and freshly cracked black pepper; 1/4 cup authentic feta; 1/2 tablespoon red wine vinegar; 3 Persian cucumbers; 12 smashed castelvetrano olives; 2 cloves garlic; 1 cup 145 g cherry tomatoes, halved; 1/2 teaspoon dried oregano; ¼ red onion; 1/2 teaspoon ground turmeric; 3/4 teaspoon kosher salt; 1/8 teaspoon red pepper flakes; freshly cracked black pepper

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings
4 servings
Calories
400 kcal
Course
Dinner
Cuisine
Mediterranean

Chicken Tzatziki Bowl

Iris Warren

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Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

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Ingredients

Servings

1 pound boneless (skinless chicken thighs)
1 tablespoon olive oil
2 cups cooked quinoa
1/4 cup 1% plain Greek yogurt
1 tablespoon red wine vinegar
1 cup Skinny Tzatziki (from my blog)
1 teaspoon olive oil
Kosher salt and freshly cracked black pepper
1/4 cup authentic feta (the kind that comes in brine, crumbled)
1/2 tablespoon red wine vinegar
3 Persian cucumbers (thinly sliced)
12 smashed castelvetrano olives
2 cloves garlic (finely chopped)
1 cup 145 g cherry tomatoes, halved
1/2 teaspoon dried oregano
¼ red onion (thinly sliced)
1/2 teaspoon ground turmeric
3/4 teaspoon kosher salt (plus more for sprinkling)
1/8 teaspoon red pepper flakes (optional)
freshly cracked black pepper

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Instructions

Cut the chicken thighs into 1-inch (2.5-cm) pieces.
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
Divide the quinoa among 4 bowls, 1/2 cup each.
In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Top with 1 chicken skewer and serve immediately.
Preheat an outdoor grill or grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Sprinkle with salt and pepper.
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

Notes

Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.

Nutrition Information

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Serving 1bowl Calories 400kcal (20%) Carbohydrates 30g (10%) Protein 33.5g (67%) Fat 16g (25%) Saturated Fat 3.5g (18%) Cholesterol 113mg (38%) Sodium 719.5mg (30%) Fiber 3.5g (14%) Sugar 4g (8%)