Green Chicken Bowls with Tzatziki Sauce

This fresh and flavorful Green Chicken Bowl with homemade tzatziki sauce is the ultimate healthy meal prep recipe you’ll crave again and again.

Course main, Main Course

Cuisine Greek

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 394kcal

Ingredients

Chicken Marinade

1 ½ lbs boneless skinless chicken breast or thighs cut into cubes
⅓ cup full-fat plain Greek yogurt
3 tablespoons extra virgin olive oil
6 cloves garlic minced
1 shallot diced
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper

Cucumber Salad

2 Persian cucumbers sliced and quartered
1 avocado diced
2 tablespoon fresh lemon juice
¼ cup fresh dill chopped
Salt and pepper to taste

Homemade Tzatziki to Top the Bowls

1 cup full-fat plain Greek yogurt
2 Persian cucumbers
1 tablespoon fresh dill chopped
2 garlic cloves minced
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon salt
Black pepper to taste

For Serving the Bowls

2 cups cooked Quinoa or rice
2 cups spinach chopped
6 ounces crumbled feta cheese
I cup sliced cherry tomatoes
Warm pita bread cut into wedges
Picked red onion optional

Get Recipe Ingredients

Instructions

Marinate the Chicken: In a large bowl or zip-top bag, combine all marinade ingredients (yogurt, olive oil, garlic, shallot, paprika, oregano, red pepper flakes, salt and pepper) and cubed chicken. Mix well to coat. Marinate 15 minutes at room temperature or overnight in the fridge.
Make the Tzatziki: In a bowl, mix grated cucumbers (squeeze out excess water with a towel before using) with yogurt, dill, garlic, lemon juice, olive oil, salt, and pepper. Chill until serving.
Cook the Chicken: Preheat the oven to 400 degrees F. Place the chicken on a baking sheet and spoon any marinade over the top. Bake for 15 - 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. Switch the oven to broil and broil 1-2 minutes until the chicken gets a little crispy around the edges.
Make the Cucumber Salad: Meanwhile, in a medium bowl, combine cucumbers, avocado, lemon juice, dill, and a pinch of salt and pepper. Toss gently.
Tip: Add avocado just before serving to prevent browning.
Assemble the Bowls: Divide quinoa or rice between bowls. Top with spinach, cooked chicken, cucumber salad, cherry tomatoes, and feta. Drizzle the tzatziki over the top. Add pita wedges and pickled red onion if using and enjoy!

Notes

Chill tzatziki for at least 30 minutes to let the flavors meld. It keeps well in the fridge for up to 3 days, so a great make ahead option.
Swap quinoa for cauliflower rice if you want a low-carb version.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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