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Mediterranean Chicken Grain Bowls with Tzatziki Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Calories: 490
Ingredients Method Nutrition

Ingredients
  

For the Lemon Herb Grilled Chicken
  • 1.5 lbs boneless, skinless chicken breasts or cutlets
  • 3 tbsp extra virgin olive oil
  • 1 large lemon juiced and zested
  • 4 cloves garlic finely minced
  • 1 tbsp dried Greek oregano
  • 1 tsp ground cumin and smoked paprika
  • 1 tsp fine sea salt and cracked black pepper
For the Cool Cucumber Dill Tzatziki
  • 1 cup whole milk Greek yogurt strained and thick
  • 1/2 cup English or Persian cucumber grated and squeezed bone-dry in a kitchen towel
  • 1 clove garlic grated into a fine paste
  • 1 tbsp fresh dill or mint finely minced
  • 1 tbsp extra virgin olive oil & fresh lemon juice
  • 1/4 tsp sea salt to taste
For the Grain Base & Vibrant Bowl Assembly
  • 3 cups cooked quinoa, brown rice, or farro warm or room temperature
  • 2 medium Persian cucumbers diced crisp
  • 1.5 cups cherry tomatoes halved
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 cup authentic Greek feta cheese crumbled
  • 1/4 cup quick pickled red onions optional for bright acidity
  • 4 wedges warm grilled pita bread triangles for serving

Method
 

Marinate & Grill the Chicken
  1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cutlets, tossing to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
  2. Heat a heavy cast-iron grill pan or skillet over medium-high heat with a brush of olive oil. Sear chicken undisturbed for 5 to 6 minutes per side until beautifully charred grill marks form and internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest for 5 minutes, then slice against the grain.
Whip the Fresh Tzatziki
  1. Grate the cucumber and squeeze out excess water using a clean towel. In a small bowl, combine Greek yogurt, squeezed cucumber, grated garlic, minced fresh dill, olive oil, lemon juice, and salt. Stir well, cover, and chill until assembly.
Assemble & Serve the Bowls
  1. Divide warm cooked quinoa or grains evenly among 4 wide serving bowls as the foundation.
  2. Arrange sections of sliced grilled chicken, diced cucumbers, halved cherry tomatoes, kalamata olives, pickled onions, and crumbled feta over each bowl. Top with a generous dollop of chilled tzatziki, drizzle with extra virgin olive oil, and serve with warm grilled pita triangles.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 36gProtein: 42gFat: 20gSaturated Fat: 5.5gCholesterol: 95mgSodium: 620mgPotassium: 820mgFiber: 5.5gSugar: 4.2gVitamin A: 700IUVitamin C: 28.9mgCalcium: 160mgIron: 3.6mg

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