Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Cucumber: 1/2, grated and squeezed dry
- Plain Greek yogurt: 1 cup
Instructions
- Step 1: Marinate the chicken. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, and salt. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Prepare the tzatziki sauce. In a separate bowl, combine the grated and squeezed cucumber with the plain Greek yogurt. Mix well and set aside.
- Step 3: Cook the chicken. Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, or until cooked through and no longer pink inside. Internal temperature should reach 165°F (74°C).
- Step 4: Rest and slice the chicken. Remove the cooked chicken from the skillet and let rest for 5 minutes. Then, slice the chicken into strips or cubes.
- Step 5: Assemble the bowls. Divide cooked quinoa or rice (not included in ingredient list) between bowls. Top with sliced chicken and a generous dollop of tzatziki sauce. Garnish with fresh dill or parsley if desired.
Notes
- Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days.
- For best results, gently reheat the sliced chicken in a skillet with a little olive oil or broth to prevent it from drying out.
- Elevate your bowl by adding chopped tomatoes, red onion, and Kalamata olives for a vibrant Mediterranean touch.
- Squeezing the grated cucumber really well is key for a thick and creamy tzatziki that won't water down your bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American