Print

Tzatziki Chicken Bowls with Cucumber Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Tzatziki Chicken Bowls with Cucumber Salad combine juicy, marinated chicken thighs baked to perfection with a refreshing cucumber and avocado salad, creamy homemade tzatziki, and flavorful toppings like pickled onions, cherry tomatoes, and feta cheese. This Mediterranean-inspired dish is hearty, healthy, and perfect for a quick, satisfying meal.

Ingredients

For the chicken bowls:

  • 1 lb. boneless skinless chicken thighs
  • ½ cup plain Greek yogurt
  • 5 garlic cloves, minced
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried oregano
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • White rice, for the bowls
  • Pickled red onion, for the bowls (optional)
  • Sliced cherry tomatoes, for the bowls (optional)
  • Crumbled feta cheese, for garnish

For the cucumber salad:

  • 2 Persian cucumbers, sliced & quartered
  • 1 large avocado, sliced
  • 2 Tbsp fresh chives, sliced
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp lemon juice
  • Salt & black pepper, to taste

For the homemade tzatziki (optional):

  • 1 cup plain Greek yogurt
  • 2 Persian cucumbers, grated
  • 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 2 garlic cloves, minced
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • ½ tsp salt
  • Cracked black pepper, to taste

Instructions

  1. Marinate the chicken: In a large bowl, mix the plain Greek yogurt, minced garlic, lemon juice, olive oil, smoked paprika, dried oregano, salt, cumin, black pepper, and red pepper flakes to create the marinade. Add the boneless skinless chicken thighs and toss until they are well coated. Cover the bowl and allow the chicken to marinate for 30 minutes to 1 hour to absorb all the flavors.
  2. Make the tzatziki (optional): While the chicken marinates, prepare the tzatziki sauce. Combine the plain Greek yogurt, fresh or dried dill, minced garlic, lemon juice, olive oil, salt, and cracked black pepper in a bowl. Grate the Persian cucumbers, then wrap the grated cucumbers in paper towels or cheesecloth and squeeze out as much liquid as possible. Add the drained cucumbers to the yogurt mixture and stir until fully combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
  3. Cook the chicken: Preheat the oven to 400°F (200°C). Lightly spray a baking dish with non-stick spray. Remove the chicken thighs from the marinade, placing them into the prepared dish. Spoon any remaining marinade over the chicken for extra flavor. Bake the chicken for 20 to 22 minutes or until the internal temperature reaches 165°F (74°C). Optionally, sear the chicken in a skillet for a few minutes per side before baking for added texture. Once cooked, slice or dice the chicken as preferred.
  4. Make the cucumber salad: In a medium bowl, combine the sliced and quartered Persian cucumbers, sliced avocado, fresh dill, sliced chives, and lemon juice. Season with salt and black pepper to taste, then gently toss to mix all ingredients well.
  5. Assemble the bowls: Place a portion of cooked white rice into each serving bowl as the base. Top with the diced or sliced baked chicken, then add a generous scoop of the cucumber salad and a dollop of homemade tzatziki if using. Garnish with pickled red onions, sliced cherry tomatoes, and crumbled feta cheese according to preference. Serve immediately and enjoy the fresh, vibrant flavors of this Mediterranean-inspired meal.

Notes

  • Marinating the chicken for at least 30 minutes enhances flavor and tenderness, but up to 1 hour is ideal.
  • If you prefer a smokier flavor, sear the chicken before baking to create a crispy crust.
  • The homemade tzatziki can be made a day ahead to develop deeper flavors.
  • Using Persian cucumbers offers a mild, less seedy option for the salad and tzatziki, but regular cucumbers can be used.
  • To keep the bowls vegetarian or vegan, omit the chicken and feta, and substitute with grilled vegetables or plant-based protein.
  • Serve the bowls with warm pita bread or extra lemon wedges for added zest.

Find it online: https://yumntasty.com/tzatziki-chicken-bowls-with-cucumber-salad-recipe/