a Cookbook for Kaitlyn

Greek Chicken Tzatziki Bowls

Prep Time: 25 minutes Cook Time: 20 minutes Servings: 6

Ingredients

Chicken

  • ⅓ cup full-fat plain Greek yogurt
  • ¼ cup extra virgin olive oil
  • 1 ½ lb boneless skinless chicken breasts or thighs, cubed
  • 6 garlic cloves, chopped
  • 2 shallots, chopped
  • 1 tbsp smoked paprika
  • 1 tbsp chopped fresh oregano
  • chili flakes, Kosher salt, and black pepper

Bowl Components

  • 2 Persian cucumbers, chopped
  • 1 avocado, diced
  • 2 tbsp lemon juice
  • ¼ cup fresh dill, chopped
  • 6 oz crumbled feta cheese
  • 1 ½ cup Tzatziki sauce
  • lettuce, peperoncini, onion, tomatoes, and pitas, for serving

Ginger Tahini

  • ½ cup tahini
  • 2 tsp grated ginger
  • 1 clove garlic, grated
  • 2 tsp tamari
  • 1 tbsp lemon juice
  • 2 tsp honey

Preparation

  1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
  2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.
  3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.
  4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
  5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini.