Ingredients
Chicken Marinade
- 1/4 cup plain Greek yogurt low fat or full fat are best
- 2 tablespoons fresh lemon juice
- 2 cloves of garlic grated
- 2 tablespoon chopped flat leaf parsley
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper to taste
- 1 1/4 pounds boneless skinless chicken breasts cut into bite sized pieces
Tzatziki sauce
- 1 cup shredded cucumber you can also dice the cucumber
- 1 1/2 cups plain Greek yogurt non-fat, 2%, or whole
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon grated garlic 1 teaspoon if you like it extra garlicy
- Salt and freshly ground black pepper to taste
Other Ingredients
- 1 cup quartered cherry tomatoes
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/3 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 2 cups cooked brown rice
Instructions
Step 1: Marinate the chicken
In a medium bowl, mix together the Greek yogurt, lemon juice, garlic, parsley, olive oil, oregano, smoked paprika, cumin, and coriander. Season it with salt and pepper to taste. Add the diced chicken and toss it until it’s fully coated. Let it marinate for at least 30 minutes. You can even marinate it overnight if you want deeper flavor—just be sure to refrigerate it!
Tip: Don’t skip the yogurt in the marinade! It’s what makes the chicken extra tender and juicy.
Step 2: Make the tzatziki
While the chicken is marinating, it’s time to make the tzatziki sauce. Combine shredded cucumber, Greek yogurt, lemon juice, dill, and grated garlic in a bowl. Season with salt and pepper, then give it a taste. If you like it more garlicky (I often do!), go ahead and add another clove. Pop it in the fridge until you’re ready to serve.
Step 3: Cook the chicken
Heat a large skillet over medium-high heat and drizzle in enough olive oil to coat the bottom. Add the marinated chicken in a single layer and let it cook undisturbed for 3-4 minutes. Flip and continue cooking for another 4-5 minutes, or until the chicken is cooked through and nicely browned.
Tip: Don’t overcrowd the pan, or the chicken will steam instead of searing. If your pan is too small, cook the chicken in batches.
Step 4: Assemble the bowls
Time to build your bowls! Start with a base of warm brown rice, then add the chicken, diced cucumber, quartered cherry tomatoes, red onion, kalamata olives, crumbled feta, and a big spoonful of tzatziki. You can go heavy on the toppings or keep it light—totally up to you!
Notes
Serving and presentation: make it pop
When it comes to serving these bowls, I like to keep it simple yet colorful. Arrange the chicken and toppings in neat sections so each bite has a little bit of everything. If you’re serving these bowls to guests, a sprinkle of fresh parsley or dill on top adds a nice pop of color. Serve with pita wedges on the side for dipping into the extra tzatziki (because you’ll definitely want extra).
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dinner