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Chicken Bowls

A flavorful and healthy chicken bowl with Mediterranean ingredients and creamy tzatziki sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken thighs
  • 0.25 cup plain Greek yogurt
  • 1 teaspoon olive oil
  • 0.5 tablespoon red wine vinegar
  • 2 cloves garlic (finely chopped)
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground turmeric
  • 0.75 teaspoon kosher salt plus more for sprinkling
  • 0.125 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 3 Persian cucumbers (thinly sliced)
  • 1 cup cherry tomatoes, halved
  • 0.25 red onion (thinly sliced)
  • 2 cups cooked quinoa
  • 1 cup Skinny Tzatziki
  • 0.25 cup authentic feta (crumbled)
  • 12 olives castelvetrano olives (smashed)

Method
 

Preparation Steps
  1. Cut the chicken thighs into 1-inch (2.5-cm) pieces.
  2. In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  3. Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  4. Preheat an outdoor grill or grill pan to medium-low heat.
  5. Thread the chicken pieces among 4 skewers, discarding the marinade.
  6. Sprinkle with salt and pepper.
  7. Grill the chicken, turning the skewers occasionally, for about 15 minutes until golden brown and cooked through.
  8. In a medium bowl, whisk together oil and vinegar; season with salt and pepper.
  9. Add the cucumbers, cherry tomatoes, and red onion; toss to combine.
  10. Divide quinoa among 4 bowls, 1/2 cup each.
  11. Top with cucumber salad, a spoonful of tzatziki, crumbled feta, and smashed olives.
  12. Place 1 chicken skewer on each bowl and serve immediately.

Notes

Best enjoyed fresh but can be stored in refrigerator for up to 2 days.