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Tzatziki Chicken Bowls

A healthy and delicious meal option packed with veggies, protein, and a refreshing homemade tzatziki.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the tzatziki
  • 2 cups peeled and grated English cucumber Use fresh cucumbers for best taste.
  • 1 teaspoon salt Divided use: 1/2 teaspoon for cucumber.
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra virgin olive oil Drizzle to taste.
  • 2 cups plain Greek yogurt Non-fat Greek yogurt can be used for a lighter option.
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup minced fresh dill
For the bowls
  • 6 cups thinly-sliced romaine lettuce
  • 2 cups chopped, cooked chicken Grilled or baked chicken works best.
  • 24 pieces cherry tomatoes Halved if desired.
  • 1 cup pitted kalamata olives
  • 1 piece bell pepper, seeded and chopped
  • 4 slices red onion Thinly sliced.
  • 4 tablespoons crumbled feta Adjust to taste.
  • 4 pieces peperoncini For optional garnish.

Method
 

Preparation of Tzatziki
  1. Spread several layers of paper towels on a clean work surface. Spread the grated cucumber on the paper towels and sprinkle with 1/2 teaspoon salt. Allow it to stand for about 10 minutes to release moisture.
  2. Roll up the cucumber inside the paper towels like a jelly roll. Squeeze tightly to remove as much liquid as possible. Discard the excess liquid.
  3. Place the cucumber shreds in a large mixing bowl. Add minced garlic, red wine vinegar, and olive oil. Stir well to blend.
  4. Add the Greek yogurt, black pepper, remaining 1/2 teaspoon salt, and fresh dill. Stir until all ingredients are well combined and refrigerate until ready to serve.
Assembling the Bowls
  1. Start with 1 1/2 cups of thinly sliced romaine in each serving bowl.
  2. Add 1/2 cup of cooked chicken, 6 cherry tomatoes, 1/4 cup of kalamata olives, 1/4 chopped bell pepper, and 1 thin slice of red onion to each bowl.
  3. Top each bowl with 1 tablespoon of crumbled feta or more if desired. Add a peperoncini for garnish.
  4. Stir the tzatziki, taste, and adjust seasoning if needed. Drizzle enough olive oil to create a pourable sauce and pour over each bowl.
  5. Serve each bowl with 2 to 3 tablespoons of tzatziki or to taste.

Notes

Serve fresh and warm. Pair with whole grain pita bread for added texture. Store in an airtight container in the fridge for up to three days, keeping tzatziki separate until serving.