Tzatziki Chicken Bowl (Print Version)
Juicy grilled chicken, crisp veggies, and smooth tzatziki come together for a laid-back Mediterranean summer dish.
# Ingredients:
→ Protein Component
01 -
About 680 g (3 pieces) boneless, skinless chicken breast
02 -
Pepper, add as much as you want
03 -
Salt, sprinkle to your liking
→ Vegetables
04 -
1/4 cup (30 g) chopped up red onion
05 -
1 cup (160 g) cherry tomatoes sliced in half
06 -
1 cup (150 g) cucumber, peeled and diced
→ Tzatziki Dressing
07 -
Juice from one lemon
08 -
2 garlic cloves, chopped small
09 -
Salt, add as needed
10 -
Plain Greek yogurt, 1 cup (240 g)
11 -
Some black pepper, to suit your taste
12 -
2 tablespoons (5 g) fresh dill, chopped up
# Steps:
01 -
Pop your salad in the fridge for a half hour or more. The longer it sits, the better it tastes! When you're ready, add another dollop of tzatziki or a few dill sprigs if you feel fancy, then serve.
02 -
Combine the cooled chicken slices, all your cut veggies, and spoon over the tzatziki in a big bowl. Move everything around gently until the mix looks even.
03 -
Grab a bowl and dump in the yogurt with the garlic, dill, and your fresh lemon juice. Mix it together until it's nice and smooth. Add some salt and black pepper, taste, adjust if you want.
04 -
Get the tomatoes halved, cucumber diced, and red onion chopped up small while your chicken is resting.
05 -
Set your grill or pan on medium heat. Season those chicken breasts all over with plenty of pepper and salt. Let them cook for 6–7 minutes on each side or until inside hits 75°C. Give them a few minutes to cool, then cut them into strips.
# Notes:
01 -
Letting it sit in the fridge helps everything taste better and gives the salad a nice texture.