Quick Grilled Mediterranean Chicken Bowl with Tzatziki
A delicious and vibrant dish featuring tender, marinated chicken grilled to perfection, served alongside fresh vegetables and a creamy tzatziki sauce.
Equipment
- Grill
- Mixing Bowl
- Meat Mallet
- Medium Bowl
Ingredients
Chicken
- 1.5 pounds Boneless, skinless chicken breasts Cut into smaller pieces for marinating.
Marinade
- 3 tablespoons Extra virgin olive oil For marinating the chicken.
- 2 lemons Lemon juice Freshly squeezed.
- 3 cloves Garlic Minced.
- 1 tablespoon Dried oregano For Mediterranean flavor.
- 1 teaspoon Salt For seasoning.
- 0.5 teaspoon Black pepper Freshly cracked.
Vegetables
- 1 large Cucumber Diced.
- 1 cup Cherry tomatoes Halved.
- 0.5 of a Red onion Thinly sliced.
- 0.5 cup Feta cheese Crumbled.
Tzatziki Sauce
- 1 cup Plain Greek yogurt Base for the sauce.
- 1 tablespoon Fresh dill Chopped.
- 0.5 teaspoon Garlic powder Optional.
- 1 pinch Salt For seasoning the tzatziki.
Instructions
- Begin by preparing your chicken. Take the 1.5 pounds of boneless, skinless chicken breasts and place them in a large bowl. Using a meat mallet, gently pound the chicken to an even thickness.
- In a separate small bowl, combine 3 tablespoons of extra virgin olive oil, the juice of 2 freshly squeezed lemons, 3 minced garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk these ingredients together until well combined to create a flavorful marinade.
- Pour the marinade over the chicken breasts, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag, and refrigerate for at least 30 minutes.
- While the chicken marinates, prepare the tzatziki sauce. In a medium bowl, combine 1 cup of plain Greek yogurt, 1 large cucumber (peeled, seeded, and diced), 1 tablespoon of freshly chopped dill, ½ teaspoon of garlic powder, and a pinch of salt. Stir the mixture until well blended, then taste and adjust seasoning as needed.
- Once the chicken has marinated, preheat your grill or grill pan over medium-high heat. Ensure that the grill grates are clean and lightly oiled.
- Carefully place the marinated chicken breasts on the hot grill. Cook for about 6-7 minutes on one side without moving them.
- Flip the chicken breasts and continue grilling for an additional 5-6 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
- While the chicken rests, prepare the fresh veggies. Dice one large cucumber, halve 1 cup of cherry tomatoes, and thinly slice ½ of a red onion. Arrange these vegetables on a large serving platter or individual bowls.
- After the resting period, slice the grilled chicken into strips. Arrange the chicken pieces over the bed of fresh vegetables.
- Sprinkle ½ cup of crumbled feta cheese over the top for a creamy, salty finish.
- Finally, serve the bowl with a generous dollop of tzatziki sauce on the side or drizzled over the chicken for added flavor.
Notes
This dish is perfect for meal prep. Assemble individual bowls with all components, excluding the tzatziki, and store in airtight containers for up to three days.