5.0 from 9 votes
Tzatziki chicken bowl
Our tzatziki chicken bowl features juicy chicken thighs served with toasted pita, tzatziki sauce, tomatoes, and olives.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Servings: 4
Calories: 635 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 2 lbs chicken thighs skinless and boneless
- sea salt
- freshly ground pepper
Marinade ingredients
- ¼ cup extra virgin olive oil plus more for cooking
- ¼ Dijon mustard
- 1 lemon juiced and zested
- 1 tablespoon honey
- 2-3 prigs fresh oregano, thyme or rosemary only the leaves and soft parts
For serving
- 1 cup Tzatziki sauce
- 4 Greek pita breads toasted
- ½ red onion
- 1 cup cherry tomatoes
- ½ cup olives
- sea salt
- freshly ground pepper
- extra virgin olive oil
- dried oregano or any fresh herb available, such as basil, thyme, oregano, etc.
Instructions
- Make the tzatziki a couple of hours ahead or the previous day.
Cup of Yum
Marinate
- Add all the marinade ingredients and plenty of freshly ground pepper in a food processor and pulse until smooth.
- Place the chicken pieces in a bowl and pour over the marinade. Mix well and marinate chicken from 15 minutes to an hour.
Cook chicken in batches
- Place a skillet over medium hight heat. Add a couple of tablespoons of olive oil. When the oil is hot but not burning, add three to four chicken pieces.Cook for 4-5 minutes per side or until juices run clean.Transfer chicken pieces to a platter and cover with aluminum foil, while you finish cooking the rest.Season the chicken to taste with sea salt as it comes out of the pan and on the platter.
- Preheat the oven to 200°C / 390°F
- While the chicken is cooking, cut the cherry tomatoes in half and slice the onion. Season with sea salt.
- Brush a bit of olive oil on each side of the pitas, place them on a baking sheet, and warm them in the oven while the chicken cooks.
Serve
- When the chicken is ready, place 2-3 pieces in bowls with cut-up pitas, tomatoes, olives, and a generous dollop of tzatziki sauce. Drizzle a bit of olive oil and scatter some dried oregano or fresh herb leaves on top, then serve.
Notes
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
Nutrition Information
Calories
635kcal
(32%)
Carbohydrates
6g
(2%)
Protein
37g
(74%)
Fat
51g
(78%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Monounsaturated Fat
25g
Trans Fat
0.2g
Cholesterol
222mg
(74%)
Sodium
176mg
(7%)
Potassium
480mg
(14%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
194IU
(4%)
Vitamin C
0.05mg
(0%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 635
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 51g | 78% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 222mg | 74% |
| Sodium | 176mg | 7% |
| Potassium | 480mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.