.svg)
Sign Up for new Healthy Recipes
Introduction
The vibrant flavors of Greek cuisine have been celebrated for centuries, with their roots tracing back to ancient times. Cooking with fresh, simple ingredients like olive oil, lemon, and herbs has long been a hallmark of this sun-drenched Mediterranean culture. One classic example is the beloved chicken souvlaki – juicy, marinated chicken skewers often served with tzatziki sauce. Our modern take on this timeless dish transforms it into a convenient and healthy meal prep option, perfect for enjoying the bright, zesty tastes of Greece any day of the week.
Ingredients
• 4 boneless, skinless chicken breasts (about 1 1/4 pounds total)
• 1/4 cup olive oil, plus more for cooking
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 2 tablespoons dried oregano
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and drained of excess liquid
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
Step 1:
In a shallow dish or resealable plastic bag, combine 1/4 cup olive oil, 1/4 cup lemon juice, 2 tablespoons dried oregano, 4 cloves minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 4 chicken breasts and turn to coat. Cover and marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Step 2:
In a small bowl, make the tzatziki sauce by mixing together 1 cup plain Greek yogurt, 1/2 grated and drained cucumber, 2 tablespoons lemon juice, 2 cloves minced garlic, 2 tablespoons chopped fresh dill, and 1/4 teaspoon kosher salt. Cover and refrigerate until ready to serve.
Step 3:
Preheat grill to medium-high heat or preheat oven to 400°F.
Step 4:
Remove the chicken from the marinade and discard any remaining marinade. Grill or bake the chicken until the internal temperature reaches 165°F, about 15-20 minutes, flipping halfway through.
Step 5:
While the chicken is cooking, prepare the vegetable toppings by dicing 1 English cucumber, halving 2 cups cherry tomatoes, and thinly slicing 1/2 red onion.
Step 6:
Once the chicken is cooked through, let it rest for 5 minutes before slicing or dicing.
Step 7:
Assemble the meal prep bowls by dividing the cooked chicken, diced cucumber, cherry tomatoes, and sliced red onion into 4 portions. Top each portion with a dollop of the chilled tzatziki sauce.
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can substitute boneless, skinless chicken thighs for the breasts. Adjust the cooking time as needed, as thighs may take slightly longer to cook through.
Q: Can I make the tzatziki sauce ahead of time?
A: Yes, the tzatziki sauce can be made up to 2 days in advance. Keep it refrigerated in an airtight container until ready to serve.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as written.
• For the chicken marinade, combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish or resealable plastic bag. Add the chicken breasts and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
• To make the tzatziki sauce, mix the Greek yogurt, grated cucumber, lemon juice, garlic, dill, and salt in a small bowl. Refrigerate until ready to serve.
• Cook the marinated chicken on a preheated grill or in a 400°F oven until the internal temperature reaches 165°F, about 15-20 minutes.
• Substitute fresh oregano for dried if desired, using about 3 times the amount.
• For a vegetarian option, omit the chicken and increase the amount of vegetables.
• This recipe is gluten-free and can be made dairy-free by omitting the tzatziki sauce or using a dairy-free yogurt substitute.
Serve the chicken and vegetable bowls with the tzatziki sauce on the side for drizzling or dipping.
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. The tzatziki sauce can be stored separately for up to 5 days.
Prepare the tzatziki sauce and vegetable toppings while the chicken is marinating to save time. Multitask by cooking the chicken while prepping the remaining ingredients.
- For optimal flavor, marinate the chicken for at least 2 hours or up to 8 hours in the refrigerator.
- Be sure to drain the grated cucumber well before adding it to the tzatziki sauce to prevent it from becoming watery.
- Adjust the amount of lemon juice and garlic in the marinade and tzatziki sauce to suit your taste preferences.
For a vegetarian option, omit the chicken and increase the amount of vegetables. You can also substitute fresh oregano for the dried oregano, using about 3 times the amount.
These Greek-inspired chicken bowls pair well with a crisp white wine like a Sauvignon Blanc or a light, refreshing beer such as a lager or pilsner.
Summer and early fall
This recipe contains dairy (Greek yogurt) and may contain wheat/gluten if using seasoned breadcrumbs or flour for dredging the chicken. It is naturally egg-free and nut-free.
