Grilled Greek Chicken Bowl with Homemade Tzatziki
My upgraded Greek Chicken Bowl recipe is here! Greek food is always a go-to for me when I want some light and fresh. This bowl is just that and it’s like VERY filling. More than I anticipated.
As usual my bowls tend to have a lot going on, but as usual there are ways to make it a lot easier on yourself and I’ll give you some suggestions on how to do that.
First thing first, the greek marinaded chicken. My marinade includes a bit of greek yogurt and a lot of fresh dill. The yogurt helps with keeping the chicken moist and while you can certainly use dried dill, using fresh will make a big difference if you are looking for that fresh flavor.
Next is the homemade tzatziki. This is something you can definitely buy at the store premade to save on time. I like to make my own because once again I think it adds to the freshness of the dish.
Third is the cucumber tomato salad. This part is where you can really get creative with what you like and what you have on hand. I’ve included cucumber, tomato, red onion, kalamata olives and fresh mint. You could also add feta if you like but i left it out since there is feta in the tzatziki.
Next we add some carbs to the mix. I chose pita bread but you could also do toasted bread cubes (or croutons) mixed into the cucumber salad instead. Some may like to use a larger piece of pita and fill it up to eat but I prefer toasting the pita like chips to use for my dips!
Which leads me to the last part of the bowl... dips. I personally used a garlic humus and Trader Joes’s Herbed Tahini Sauce. I added these in for additional protein and to dip my pita in but of course it’s optional and you can play around with different flavors of hummus and so on.
Now that we’ve gone over all that, maybe I’ve convinced you to give it a try? To have some fun with it? Enjoy!
Make 4 Servings
Ingredients
Chicken
3 chicken breasts, cut into cubes
2 T plain greek yogurt
1 T olive oil
2 T lemon juice
3 cloves garlic
1/4 c fresh dill, finely chopped
1 T Citrus Herb seasoning blend (see notes)
Salt & Pepper
6-8 wooden skewers
Tzatziki (can be bought premade)
1 c plain greek yogurt
1/2 english cucumber, cubed small (see notes)
1/4 c feta cheese
1/2 lemon, juice
1 clove garlic, minced
1/4 c fresh dill, chopped
1/4 t salt
1/4 t pepper
Cucumber Tomato Salad
10 oz cherry tomatos, sliced in half
1 - 1 1/2 english cucumbers, sliced & cut in half
1/2 red onion, thinly sliced
3-4 oz kalamata olives
3 fresh mint leaves, thinly sliced
olive oil
salt & pepper to taste
Crispy Pita Dippers
8 small pitas, cut into fourths
olive oil
Other
hummus
herbed tahini sauce (Trader Joe’s)
Directions
Combine all the marinated chicken ingredients together and let marinade for at least 2 hours (I did mine for 24 hours). Remove from the bag and put about 6 pieces on each skewer.
Fire up the grill to medium heat. Cook the skewers for about 5 minutes on each side. Let cool a bit before removing from the skewers.
Meanwhile you can make the tzatziki and cucumber tomato salad by simply mixing all of their ingredients together.
Brush your pitas with olive oil and either toast on the grill about 1 minute each side or in the oven on 400 for about 4 minutes each side. You This makes them crispy for dipping.
Combine everything into a bowl and happy eating!
Notes
Gluten-free: This recipe is gluten-free as long as you use gluten-free pita.
Dairy-free: This recipe can be made dairy-free my using a dairy-free greek yogurt.
Fresh Dill: Fresh dill is the best option for this dish but you can replace it with 2 t of dried dill if this is easier for you.
Citrus Herb Seasoning Blend: I used this specific product from The New Primal. The blend includes sea salt, dehydrated garlic, dehydrated onion, lemon peel, basil, rosemary, oregano, thyme, citric acid, lemon juice powder and dill seed. Anything similar will work or you can simply add a bit of garlic powder, onion powder, lemon zest, dried basil, dried oregano, dried thyme and dill seed if you have those.
Skewers: Soaking your skewers in water for at least 10 minutes before you grill will help them not burn to a crisp and catch on fire.
Cucumber: When cutting the cucumber you’ll want to cut the cucumber in half and seed it (remove all the gushy stuff). This will prevent your tzatziki from getting to watery.
Meal Prep: I suggest keeping all the elements of your bowl separate until right before you eat it or the morning of the day you plan to eat it. Mostly because there are excess liquid in both the tzatziki and cucumber tomato salad that could make everything else a little bit more soggy or liquidy (not a word) than you might like.