Name: Creamy Greek Tzatziki Chicken Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1.5 lb chicken, cut into 1-inch bite-sized pieces; 1/2 cup yogurt (preferably FAGE Total 5%); 1/4 cup olive oil; 7 cloves garlic, minced; 2 shallots, minced; 1.5 tbsp paprika; 1.5 tbsp oregano; 1/2 tsp chili flakes; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp red wine vinegar; 2 cucumbers, diced into 1/2-inch cubes; 1 avocado, diced into 1/2-inch chunks; 3 tbsp lemon juice; 1/3 cup fresh dill, chopped; 1 head lettuce, shredded; 1/2 cup peperoncini, sliced; 1 red onion, thinly sliced into half-moons; 2 tomatoes, diced; 1/2 cup tahini (Soom Foods recommended); 1 clove garlic, minced; 2.5 tsp fresh ginger, grated; 2 tsp tamari; 1.5 tbsp lemon juice; 2.5 tsp honey; 7 oz feta cheese, crumbled (block in brine preferred); 2 cups tzatziki sauce; 4 pitas

Ingredients

1.5 lb chicken, cut into 1-inch bite-sized pieces

1/2 cup yogurt (preferably FAGE Total 5% for thick marinade)

1/4 cup olive oil

7 cloves garlic, minced

2 shallots, minced

1.5 tbsp paprika

1.5 tbsp oregano

1/2 tsp chili flakes

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp black pepper

1 tbsp red wine vinegar

2 cucumbers, diced into 1/2-inch cubes

1 avocado, diced into 1/2-inch chunks

3 tbsp lemon juice

1/3 cup fresh dill, chopped

1/4 tsp salt

1/4 tsp black pepper

1/2 cup tahini (Soom Foods recommended for silky smooth texture)

1 clove garlic, minced

2.5 tsp fresh ginger, grated

2 tsp tamari

1.5 tbsp lemon juice

2.5 tsp honey

7 oz feta cheese, crumbled (buy block in brine for better moisture)

2 cups tzatziki sauce

1 head lettuce, shredded

1/2 cup peperoncini, sliced

1 red onion, thinly sliced into half-moons

2 tomatoes, diced

4 pitas

Instructions

Step 1: In a large bowl, combine the yogurt, olive oil, 7 cloves minced garlic, minced shallots, paprika, oregano, chili flakes, cayenne pepper, salt, black pepper, and red wine vinegar. Add the chicken pieces and toss well to coat. Cover and marinate for at least 30 minutes in the refrigerator.

Step 2: While the chicken marinates, prepare the cucumber and avocado salad. In a bowl, mix diced cucumbers, diced avocado, lemon juice, chopped dill, salt, and black pepper. Set aside.

Step 3: Make the tahini sauce by whisking tahini, minced garlic, grated ginger, tamari, lemon juice, and honey until smooth. Adjust thickness with a little water if needed.

Step 4: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken in batches, about 5-7 minutes per batch, until cooked through and slightly charred. Remove from heat.

Step 5: Warm the pitas briefly on the grill or in the oven. Prepare bowls by placing shredded lettuce at the base.

Step 6: Assemble the bowls by adding cooked chicken over the lettuce. Top with cucumber avocado salad, sliced peperoncini, thinly sliced red onion, diced tomatoes, crumbled feta, and a generous drizzle of tahini sauce and tzatziki.

Step 7: Serve immediately with warm pita bread on the side.

Tips & Variations

Use Greek yogurt with higher fat content for a thicker, creamier marinade.

For a spicier kick, increase chili flakes or cayenne pepper cautiously.

Swap tamari with soy sauce if gluten-free is not a concern.

Add fresh mint or parsley to the cucumber avocado salad for additional freshness.

Grill vegetables like bell peppers or zucchini to add smoky flavor.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if cut into bite-sized pieces and cooked carefully to avoid drying out. Chicken thighs are preferred for juiciness and flavor but breasts are a leaner option.

Is tzatziki sauce store-bought good enough?

Store-bought tzatziki can be convenient and tasty. Choose a high-quality brand for best results, or make your own using yogurt, cucumber, garlic, lemon juice, and dill for a fresher taste.