Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup Greek yogurt
- 1 large cucumber, grated
- 4 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt and pepper to taste
- Cooked quinoa or rice (optional, for base)
- Fresh veggies like tomatoes, red onions, and lettuce
Instructions
- Marinate the chicken with olive oil, lemon juice, oregano, salt, and pepper. Let sit for at least 30 minutes.
- Grill the chicken over medium-high heat until fully cooked, about 6-7 minutes per side. Slice thinly.
- Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, crumbled feta, and lemon juice in a bowl. Season with salt and pepper.
- Start with a base of cooked quinoa or rice in each bowl. Add sliced chicken, chopped vegetables, and a dollop of feta tzatziki. Garnish as desired.
Notes
- Use fresh herbs for a vibrant flavor in your tzatziki.
- Marinate the chicken overnight for an intensified taste.
- Feel free to add toppings like olives or pickles for extra zest.
- Serve immediately or store leftovers refrigerated separately for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Mixing, Marinating
- Cuisine: Greek
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 105 mg