- 1½ pounds boneless skinless chicken breasts or thighs*
- ½ cup plain Greek yogurt
- 6 tablespoons olive oil divided: ¼ cup + 2 tablespoons
- 4 cloves garlic minced
- 1 tablespoon fresh oregano leaves or ½ tablespoon dried
- 2 teaspoons chopped fresh dill or ½ teaspoon dried
- 1 lemon zested and juiced
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper or to taste
- 1 English cucumber thinly sliced
- ½ red onion thinly sliced
- 8 ounces cherry tomatoes halved
- 1 tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 3 cups cooked white rice **
- ¾ cup crumbled feta cheese
- ½ cup tzatziki sauce
- *If using thighs, add 2 minutes per side to the cook time.
- **Use any cooked or leftover rice or grain. For a quick option, Instant rice works well when assembling the bowls. For a low-carb alternative, replace rice with chopped lettuce to create a salad.
- Tips: Marinate the chicken for at least 1 hour in the tzatziki marinade, and for best flavor, let it marinate overnight up to 24 hours. The chicken can be cooked on the stovetop, grilled, or baked. Leftover chicken can be eaten cold or reheated to 165°F. Store assembled bowls in an airtight container in the refrigerator up to 3 days.
