Mediterranean Chicken Bowl with Tzatziki Sauce
A vibrant and delicious Mediterranean Chicken Bowl topped with a refreshing tzatziki sauce, packed with flavors and nutrients perfect for meal prep or a quick dinner.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil For marinating the chicken
- 1 piece juice of 1 lemon Freshly squeezed
- 1 tsp garlic powder or 2 minced garlic cloves For flavor
- 1 tsp dried oregano
- 0.5 tsp cumin
- to taste Salt & black pepper For seasoning
For the Bowl
- 2 cups cooked basmati or brown rice Base of the bowl
- 1 cup cherry tomatoes, halved
- 0.5 piece cucumber, diced
- 0.25 piece red onion, thinly sliced
- 0.25 cup kalamata olives, sliced
- 0.25 cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped For garnish
- Lemon wedges for serving
For the Tzatziki Sauce
- 0.5 cup Greek yogurt
- 0.5 piece cucumber, grated & squeezed dry
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp dill or mint, chopped
- to taste Salt & pepper For seasoning
Instructions
Marinate & Cook the Chicken
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
- Coat the chicken and let it marinate for 15–30 minutes (or overnight for even better flavor).
- Grill, pan-sear, or bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Allow it to rest for 5 minutes, then slice it up.
Make the Tzatziki Sauce
- In another bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill or mint, salt, and pepper.
- Stir it well and refrigerate until you’re ready to serve.
Assemble Your Bowl
- Start with a base of cooked rice.
- Top it with grilled chicken slices and artfully arrange cherry tomatoes, diced cucumber, red onion, olives, and crumbled feta around the edges.
- Drizzle with the tzatziki sauce and finish with a sprinkle of fresh herbs.
- Serve with lemon wedges.
Notes
For the best flavor, consider marinating the chicken overnight. Swap the basmati rice for cauliflower rice or quinoa for a low-carb option. Use the freshest vegetables to enhance flavor and texture.