Chicken Tzatziki Bowl
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken thighs
- 1/4 cup 1% plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt (plus more for sprinkling)
- 1/8 teaspoon red pepper flakes (optional)
- Freshly cracked black pepper
For the salad:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 3 cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- red onion, thinly sliced
For the bowls:
- 2 cups cooked quinoa
- 1 cup Tzatziki
- 1/4 cup authentic feta
- 12 smashed Castelvetrano olives
Instructions
To make the chicken:
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Cut the chicken thighs into 1-inch pieces.
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In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
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Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
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Preheat an outdoor grill or grill pan to medium-low heat.
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Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
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Sprinkle with salt and pepper.
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Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.
To make the salad:
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In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
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Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
To make the bowls:
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Divide the quinoa among 4 bowls, 1/2 cup each.
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Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
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Top with 1 chicken skewer and serve immediately.
