Description
A comforting bowl of marinated chicken, fresh vegetables, and creamy tzatziki, bursting with Mediterranean flavors.
Ingredients
Scale
- 1 lb. chicken breast (boneless, skinless, cut into 1-inch cubes)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Greek seasoning
- 1/4 teaspoon sea salt
- 8 oz. Greek yogurt (plain, full-fat)
- 1/2 medium Persian cucumber (grated)
- 2 cloves garlic (grated)
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill (minced)
- Sea salt (as needed)
- Black pepper (as needed)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh oregano (minced)
- Sea salt (to taste)
- 1 large Persian cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
- 1/3 cup Kalamata olives (pitted)
- 4 oz. feta cheese (crumbled)
Instructions
- Prepare the chicken: In a sealable container, combine the chicken cubes, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Marinate the chicken in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
- Make the tzatziki: In a medium bowl, stir together the Greek yogurt, grated cucumber, garlic, lemon zest, lemon juice, fresh dill, and a pinch of sea salt and black pepper. Mix well and refrigerate the tzatziki until ready to serve.
- Cook the chicken: Heat a 10-inch or larger cast-iron skillet over medium-high heat. Add the marinated chicken and cook for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced oregano, and a touch of sea salt to create a simple yet flavor-packed dressing.
- Assemble the bowls: Divide the cooked chicken among four individual serving bowls. Top each bowl with diced Persian cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Drizzle the red wine vinegar dressing over the top, and finish with a generous dollop of tzatziki just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Tzatziki may separate, but a quick stir will bring it back to its creamy state.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 75mg