Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Chicken Tzatziki Bowl
4.98
from
73
votes
Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Marinate Time:
1
hour
hr
Total Time:
1
hour
hr
25
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
For the chicken:
1
pound
boneless
(skinless chicken thighs)
1/4
cup
1% plain Greek yogurt
1
teaspoon
olive oil
1/2
tablespoon
red wine vinegar
2
cloves
garlic
(finely chopped)
1/2
teaspoon
dried oregano
1/2
teaspoon
ground turmeric
3/4
teaspoon
kosher salt
(plus more for sprinkling)
1/8
teaspoon
red pepper flakes
(optional)
Freshly cracked black pepper
For the salad:
1
tablespoon
olive oil
1
tablespoon
red wine vinegar
Kosher salt and freshly cracked black pepper
3
Persian cucumbers
(thinly sliced)
1
cup
145 g cherry tomatoes, halved
¼
red onion
(thinly sliced)
For the bowls:
2
cups
cooked quinoa
1
cup
Skinny
Tzatziki
(from my blog)
1/4
cup
authentic feta
(the kind that comes in brine, crumbled)
12
smashed castelvetrano olives
Instructions
To make the chicken:
Cut the chicken thighs into 1-inch (2.5-cm) pieces.
In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Preheat an outdoor grill or grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Sprinkle with salt and pepper.
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.
To make the salad:
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
To make the bowls:
Divide the quinoa among 4 bowls, 1/2 cup each.
Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
Top with 1 chicken skewer and serve immediately.
Notes
Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.
Nutrition
Serving:
1
bowl
,
Calories:
400
kcal
,
Carbohydrates:
30
g
,
Protein:
33.5
g
,
Fat:
16
g
,
Saturated Fat:
3.5
g
,
Cholesterol:
113
mg
,
Sodium:
719.5
mg
,
Fiber:
3.5
g
,
Sugar:
4
g
- WW Points:
9