Name: Tzatziki Chicken Bowls
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 cups peeled and grated English cucumber; 1 teaspoon salt, divided use; 1 teaspoon minced fresh garlic; 2 teaspoons red wine vinegar; 2 Tablespoons extra virgin olive oil; 2 cups plain Greek yogurt; 1/4 teaspoon freshly ground black pepper; 1/3 cup minced fresh dill; 6 cups thinly-sliced romaine; 2 cups chopped, cooked chicken; 24 cherry tomatoes; 1 cup pitted kalamata olives; 1 bell pepper, seeded and chopped; 4 thin slices red onion; 4 tablespoons crumbled feta, or to taste; 4 peperoncini for optional garnish

Tzatziki Chicken Bowls

In these tzatziki chicken bowls, Greek flavors combine with cooked chicken for a meal-in-a-bowl. The homemade tzatziki sauce is delicious, but you can use purchased, if you prefer.

25 min total 25 min prep 4 440 cal

Instructions

Tap a step to mark it done

1 Spread several layers of paper towels on a clean work surface. Spread grated cucumber on the paper towels, and sprinkle with 1/2 teaspoon salt. Allow to stand about 10 minutes.
2 Roll up cucumber inside the paper towels, like a jelly roll. Squeeze tightly to remove as much liquid as possible. Discard liquid.
3 Place cucumber shreds in a large mixing bowl, and add garlic, red wine vinegar, and olive oil. Stir, blending well.
4 Add Greek yogurt, black pepper, remaining 1/2 teaspoon salt, and fresh dill. Stir until ingredients are well blended and refrigerate until ready to serve.
5 To assemble the bowls, place 1 1/2 cups thinly sliced Romaine in each serving bowl. Add 1/2 cup cooked chicken, 6 cherry tomatoes, 1/4 cup kalamata olives, 1/4 chopped bell pepper, and 1 thin slice red onion to each bowl.
6 Top with each bowl with 1 tablespoon crumbled feta, or more, if desired. Add 1 peperoncini for garnish.
7 Stir tzatziki, taste, and adjust seasoning, if needed. Add enough olive oil to create a pourable sauce; pour over each bowl. Serve each bowl with 2 or 3 tablespoons tzatziki, or to taste. Store any unused tzatziki in a sealed container in the refrigerator, 2 to 3 days.