Chicken Tzatziki Bowl
Tender yogurt-marinated chicken served over quinoa with fresh cucumber salad, creamy tzatziki, and Mediterranean toppings. A flavorful weeknight dinner ready in 25 minutes.
Ingredients
Chicken Marinade
- 1 pound chicken thighs, boneless, skinless cut into 1-inch pieces
- 1/4 cup plain Greek yogurt 1% or 2% works well
- 1 teaspoon olive oil extra virgin preferred
- 1/2 tablespoon red grape vinegar
- 2 cloves garlic finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt plus more for finishing
- 1/8 teaspoon red pepper flakes optional, for heat
- black pepper to taste, freshly cracked
Fresh Salad
- 3 Persian cucumbers thinly sliced
- 1 cup cherry tomatoes halved (145g)
- 1/4 red onion thinly sliced
- 1 tablespoon olive oil for dressing
- 1 tablespoon red grape vinegar for dressing
- salt and pepper to taste
Bowl Assembly
- 2 cups cooked quinoa can use rice instead
- 1 cup tzatziki sauce store-bought or homemade
- 1/4 cup feta cheese crumbled, from brine
- 12 Castelvetrano olives smashed or whole
Instructions
- Cut chicken thighs into 1-inch pieces, aiming for uniform sizes.
- In a large mixing bowl, whisk together Greek yogurt, olive oil, and vinegar until smooth and creamy.
- Add chopped garlic, oregano, turmeric, salt, and red pepper flakes (if using). Whisk thoroughly until spices are evenly distributed.
- Add chicken pieces to the marinade and toss until every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 8 hours.
- If using wooden skewers, soak them in water for 30 minutes. Preheat grill or grill pan to medium-low heat.
- Thread marinated chicken onto 4 skewers, leaving small gaps between pieces. Discard leftover marinade. Season both sides with salt and freshly cracked black pepper.
- Place skewers on preheated grill and cook for about 15 minutes total, turning occasionally, until chicken reaches 165°F internal temperature and has golden brown char marks.
- While chicken grills, make the fresh salad. In a medium bowl, whisk together olive oil and vinegar. Season with salt and pepper.
- Add sliced cucumbers, halved tomatoes, and sliced red onion to the dressing. Toss gently to coat. Taste and adjust seasoning as needed.
- Divide cooked quinoa among 4 bowls (about 1/2 cup per bowl). Fluff gently with a fork.
- Spoon fresh cucumber salad over one section of the quinoa. Add a generous dollop of tzatziki sauce (about 1/4 cup per bowl).
- Sprinkle 1 tablespoon crumbled feta over each bowl and add 3 smashed Castelvetrano olives.
- Top each bowl with one chicken skewer. Serve immediately while chicken is still warm.
Notes
Marinade Tips: Marinate for at least 1 hour for best results. You can safely go up to 8 hours. Take chicken out 15 minutes before grilling for more even cooking.
Grilling: Medium-low heat prevents burning. Turn skewers every 3-4 minutes for even char marks. Don't press down on chicken while grilling.
Make-Ahead: Cook quinoa up to 5 days ahead. Marinate chicken up to 24 hours ahead. Fresh salad can be prepped 2-3 days ahead. Grilled chicken stores 3-4 days refrigerated.
Substitutions: Use chicken breasts instead of thighs (watch cooking time). No grill? Use a grill pan, broiler, or regular skillet. Swap quinoa for rice, couscous, or cauliflower rice.
Storage: Store components separately. Keep tzatziki and fresh salad apart from chicken and quinoa for best results.