Chicken Tzatziki Lunch Bowls
A delicious and healthy Mediterranean-inspired meal perfect for lunch or meal prep.
Equipment
- 1 grill pan or outdoor grill
- 1 Mixing Bowl medium
- 1 Knife for slicing
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 tbsp dried oregano
- Salt and pepper to taste
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber grated
- 2 cloves garlic minced
- 1 lemon juiced
- 1/4 cup fresh dill chopped
- Salt and pepper to taste
For the Bowls
- 4 cups cooked quinoa or brown rice
- 2 cups cherry tomatoes halved
- 1 red onion thinly sliced
- 1/2 cup pitted Kalamata olives sliced
Instructions
Preparation
- In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat well with the marinade. Cover and refrigerate for at least 30 minutes or overnight for more flavor.
- Preheat your grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from the pan and let it rest for a few minutes before slicing.
- While the chicken is grilling, prepare the tzatziki sauce. Squeeze excess moisture from the grated cucumber. Mix the cucumber with Greek yogurt, minced garlic, lemon juice, and chopped dill in a bowl. Season with salt and pepper to taste. Chill until ready to use.
- Prepare your quinoa or brown rice according to package instructions. This will serve as the base for your bowls.
Assembly
- In each bowl, add a base of quinoa or brown rice. Top with sliced grilled chicken, cherry tomatoes, red onion, and Kalamata olives. Drizzle with tzatziki sauce and garnish with additional dill if desired.
- Serve the bowls immediately for a fresh and healthy meal. These bowls are perfect for lunch or as part of a meal prep plan for the week.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate to maintain freshness.
Notes
Pro Tips: Use fresh herbs for best flavor. Marinate chicken at least 30 minutes. Make extra tzatziki for other dishes.
Ingredient Substitutions: Use couscous instead of quinoa. Swap dill with mint for a different flavor.
How to Serve: Serve with a side of pita bread or a light salad.
Storage & Freshness: Keep tzatziki separate for freshness. Store bowls in fridge up to 3 days.
Make-Ahead Tips: Prep ingredients in advance and assemble bowls just before serving.
Ingredient Substitutions: Use couscous instead of quinoa. Swap dill with mint for a different flavor.
How to Serve: Serve with a side of pita bread or a light salad.
Storage & Freshness: Keep tzatziki separate for freshness. Store bowls in fridge up to 3 days.
Make-Ahead Tips: Prep ingredients in advance and assemble bowls just before serving.