Description
Vibrant Mediterranean-inspired bowls featuring tender grilled chicken, cool tzatziki sauce, and crisp basmati rice. Refreshing lemon, herbs, and briny olives create a balanced, restaurant-quality dish perfect for weeknights or picnics.
Ingredients
1 ½ pounds boneless, skinless chicken breasts or thighs
¼ cup olive oil (extra virgin if possible)
3 tablespoons fresh lemon juice (2 lemons)
3 minced garlic cloves
2 teaspoons smoked paprika (or sweet paprika)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
2 cups cooked basmati rice
1 cup diced cucumber
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 teaspoon minced garlic (for tzatziki)
1 tablespoon lemon juice (for tzatziki)
1 cup cherry tomatoes, halved
½ cup Kalamata olives
½ cup crumbled feta cheese
Instructions
Marinate chicken in ¼ cup olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, smoked paprika, cumin, oregano, salt, and pepper for 15 minutes.
Grill chicken over medium heat until cooked through (10-12 minutes). Let rest, then slice into strips.
Combine yogurt, crabbed cucumber, 1 teaspoon minced garlic, 1 tablespoon lemon juice, chopped dill, and salt for tzatziki. Chill until serving.
In bowls, layer warm rice, grilled chicken strips, and tzatziki sauce. Top with cherry tomatoes, olives, and feta cheese.
Notes
Substitute feta with vegan cheese for halal/vegetarian options
Chicken can be baked or grilled in advance
Store leftovers in airtight containers (tzatziki separately to maintain texture)
Vegan version: Replace chicken with grilled eggplant or tofu
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 7g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg