Description
A vibrant mix of tender marinated chicken, crunchy cucumber, and juicy cherry tomatoes topped with creamy tzatziki on a rice or quinoa base.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Fresh dill or parsley for garnish (optional)
Instructions
- In a bowl, whisk together olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and pepper to create the marinade.
- Coat the chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill or skillet over medium-high heat and cook the marinated chicken for 6-7 minutes on each side until cooked through. Let rest before slicing.
- In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper. Gently fold in diced cucumber.
- Assemble each bowl with a base of cooked rice or quinoa, topped with sliced chicken, cucumber, cherry tomatoes, red onion, and a generous dollop of tzatziki. Garnish with fresh dill or parsley.
Notes
Marinating the chicken longer enhances flavor. Use full-fat Greek yogurt for a richer tzatziki sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg