Description
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is a flavorful and healthy Mediterranean-inspired dish featuring marinated grilled chicken, vibrant fresh vegetables, and a creamy, dairy-free tzatziki sauce made from coconut or almond-based Greek yogurt. Perfect for a wholesome meal, this bowl combines tender chicken, tangy olives, crisp cucumbers and onions, and fluffy rice for a satisfying and nutritious lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Dairy-Free Tzatziki Sauce
- 1 cup dairy-free Greek yogurt (coconut or almond-based)
- 1 cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Other Ingredients
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 cup feta cheese (optional, omit for dairy-free)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Prepare the Dairy-Free Tzatziki: In a medium bowl, mix the dairy-free Greek yogurt with the grated cucumber (after squeezing out excess water), lemon juice, fresh dill, olive oil, and minced garlic. Stir well and season with salt and pepper to taste. Refrigerate until serving.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat with a little olive oil. Cook the marinated chicken breasts for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned. Remove and let rest for a few minutes before slicing thinly.
- Assemble the Bowl: Place a base of cooked rice (white, brown, or cauliflower) into each bowl. Arrange the sliced chicken, cherry tomatoes, cucumber slices, red onion, and kalamata olives on top. Add a scoop of the dairy-free tzatziki sauce on the side. Optionally, sprinkle feta cheese over the bowl for a dairy version.
- Garnish and Serve: Garnish bowls with chopped fresh parsley. Serve immediately, drizzling extra tzatziki over the top if desired. Enjoy a fresh and wholesome Greek chicken bowl!
Notes
- For a dairy-free version, omit the feta cheese or use a dairy-free alternative.
- Cauliflower rice is a great low-carb alternative to traditional rice.
- Ensure excess water is squeezed from the grated cucumber to keep the tzatziki sauce creamy and not watery.
- Marinating chicken longer than 2 hours is not recommended as the acidity in lemon juice can break down the meat texture.
- Use fresh herbs for the best flavor in the tzatziki sauce.
