Description
This Epic Grilled Chicken Greek Salad Bowl with Tzatziki brings the flavors of the Mediterranean directly to your table!
Ingredients
Scale
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 green bell pepper, diced
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp red wine vinegar (or lemon juice)
- 1/2 cup Greek yogurt
- 1/4 cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- Salt & pepper, to taste
- Fresh dill, to top
Instructions
- Start by preparing the marinade for the chicken. In a mixing bowl, combine 1 tablespoon of olive oil, 1 teaspoon of lemon juice, one minced garlic clove, 1/2 teaspoon of dried oregano, and a generous sprinkle of salt and pepper. Add the chicken breasts to the mixture, ensuring they are thoroughly coated. For the best flavor, let them marinate for at least 15 minutes. If you have time, extending the marination period to 30 minutes can enhance the flavor even more.
- Once the chicken has marinated, it’s time to grill. Preheat your grill or grill pan to medium-high heat. Place the chicken breasts on the grill and cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The key is to achieve a beautiful char while keeping the chicken juicy. After grilling, take the chicken off the heat and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute within the meat, making it tender and juicy.
- While the chicken is grilling, you can whip up the tzatziki sauce. In a bowl, mix together 1/2 cup of Greek yogurt, the grated and squeezed-dry cucumber, one minced garlic clove, 1 tablespoon of chopped fresh dill, and 1 teaspoon of lemon juice. Season it with salt and pepper to taste. Store it in the fridge while you finish your salad preparation.
- In a separate bowl, combine 1 cup of halved cherry tomatoes, 1 sliced cucumber, 1/2 diced green bell pepper, and 1/4 thinly sliced red onion. Drizzle with 1 tablespoon of olive oil, and if desired, 1 teaspoon of red wine vinegar or additional lemon juice. Lightly season with salt and pepper before tossing to ensure all the veggies are coated with the dressing.
- Begin assembling your salad bowls by layering the tossed salad as a base. Top it with slices of the grilled chicken and don’t forget to generously spoon over the creamy tzatziki sauce. Finally, for a finishing touch, sprinkle some fresh dill on top to bring everything together beautifully.
Notes
This recipe is easily adjustable. Feel free to swap out proteins or add additional toppings to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 500 mg
- Protein: 40 g