Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 2 cups cooked basmati or jasmine rice (or quinoa)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cup cucumber, diced
- ½ cup pitted and halved olives
- Fresh parsley or mint leaves for garnish
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
- Add the chicken pieces to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes; ideally between 1-2 hours.
- For the tzatziki sauce, grate the cucumber and squeeze out excess moisture. Combine with Greek yogurt, minced garlic, dill, lemon juice, olive oil, salt, and pepper; mix well.
- Prep the vegetables: halve cherry tomatoes, thinly slice red onion, and dice cucumber.
- Cook rice according to package instructions.
- Preheat the grill or grill pan over medium-high heat. Grill marinated chicken for about 4-5 minutes per side until cooked through (internal temperature should reach 165°F).
- Assemble bowls with rice or quinoa on the bottom topped with grilled chicken and vegetables; finish with tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 375g)
- Calories: 550
- Sugar: 5g
- Sodium: 470mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg