Chicken Tzatziki Bowls

• 1 lb boneless, skinless chicken thighs
• 1/4 cup plain Greek yogurt (I use Fage Total 0%)
• 1 tsp olive oil
• 1/2 TB red wine vinegar
• 2 cloves garlic, finely copped
• 1/2 tsp dried oregano
• 1/2 tsp ground turmeric
• 3/4 tsp salt
• Black pepper

For the Salad:

• 1 TB olive oil
• 1 TB red wine vinegar
• 3 cucumbers, thinly sliced
• 145g (1 cup) grape tomatoes, halved
• 1/4 red onion, thinly sliced
• Salt & Papper

For the bowls:

• 2 cups cooked quinoa or white rice
• 1/4 cup feta cheese, crumbled
• Castelvetrano and Greek Olives

For the Tzatziki:

• 8 oz Plain Greek Yogurt (I use Fage Total 0%)
• 1 small cucumber, peeled and grated
• 1 clove garlic, diced
• 1 tsp lemon juice
• 1 TB fresh dill, chopped
• 1 TB fresh chives, chopped
• Salt & Pepper

Instructions

I like to make the cucumber salad ahead of time as well. In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, tomatoes, and onion and coat well. Cover and refrigerate until ready for assembly.

To make the Tzatziki, combine the yogurt, cucumber, garlic, lemon juice, dill, chives, salt, and pepper and refrigerate at least 1 hour before serving.

Preheat an outdoor grill or grill pan to medium-low heat. Divide the chicken pieces among 6 skewers. Sprinkle with salt & pepper. Grill the chicken, turning the skewers halfway through. Cook until cooked through (7-8 minutes per side). Disclaimer: I don’t grill outdoors. I have cooked this chicken in the oven as well. Just place the chicken in an even layer on a large sheet pan and cook at 400 degrees until golden brown and cooked through – tossing halfway through.

Divide the quinoa or white rice amount 6 bowls. Top with the cucumber salad, a spoonful of Tzatziki Sauce, crumbled feta, a couple of olives, and chicken.

Enjoy!