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Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.

Chicken Tzatziki Bowl

4.98 from 79 votes
Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 4 servings
Course: Dinner
Cuisine: Mediterranean

Ingredients

For the chicken:

  • 1 pound boneless (skinless chicken thighs)
  • 1/4 cup 1% plain Greek yogurt
  • 1 teaspoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 2 cloves garlic (finely chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt (plus more for sprinkling)
  • 1/8 teaspoon red pepper flakes (optional)
  • Freshly cracked black pepper

For the salad:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers (thinly sliced)
  • 1 cup 145 g cherry tomatoes, halved
  • ¼ red onion (thinly sliced)

For the bowls:

  • 2 cups cooked quinoa
  • 1 cup Skinny Tzatziki (from my blog)
  • 1/4 cup authentic feta (the kind that comes in brine, crumbled)
  • 12 smashed castelvetrano olives

Instructions

To make the chicken:

  • Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

To make the salad:

  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

To make the bowls:

  • Divide the quinoa among 4 bowls, 1/2 cup each.
  • Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
  • Top with 1 chicken skewer and serve immediately.

Notes

Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.

Nutrition

Serving: 1bowl, Calories: 400kcal, Carbohydrates: 30g, Protein: 33.5g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 113mg, Sodium: 719.5mg, Fiber: 3.5g, Sugar: 4g
- WW Points: 6