Description
This Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is a vibrant, healthy Mediterranean-inspired meal featuring juicy grilled chicken marinated in herbs and spices, paired with a refreshing dairy-free tzatziki made from coconut yogurt. Served over a bed of quinoa or rice with fresh veggies and olives, this bowl is perfect for a nutritious lunch or dinner that’s both flavorful and satisfying.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
For the Dairy-Free Tzatziki
- 1 cup unsweetened coconut yogurt or almond-based yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill or mint
- Salt, to taste
For the Bowl
- 1 cup cooked quinoa or rice
- 1 cup chopped romaine or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup kalamata olives, halved
- 1/4 red onion, thinly sliced
- 1/4 cup hummus (optional)
- 1/4 avocado, sliced
- Fresh parsley or dill, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper. Add the chicken breasts or thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 20 minutes or up to overnight to allow the flavors to develop.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat until hot. Place the marinated chicken on the pan and cook for 5 to 6 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Prepare the Dairy-Free Tzatziki: In a mixing bowl, combine the unsweetened coconut yogurt, grated and drained cucumber, minced garlic, lemon juice, olive oil, chopped fresh dill or mint, and salt to taste. Mix well and refrigerate until ready to serve to allow the flavors to meld.
- Assemble the Bowls: Begin with a base of cooked quinoa or rice in individual bowls. Add a layer of chopped romaine or baby spinach, then top with sliced chicken, cherry tomatoes, cucumber slices, kalamata olives, and thinly sliced red onion. Add a dollop of the dairy-free tzatziki and, if desired, a spoonful of hummus. Garnish with slices of avocado and fresh parsley or dill. Serve immediately for best freshness and flavor.
Notes
- This bowl is ideal for meal prep; store components separately and assemble before eating to maintain freshness.
- For a lower-carb option, swap quinoa or rice with cauliflower rice.
- The coconut yogurt in the tzatziki gives a light, tangy flavor without the use of dairy, making it perfect for those avoiding lactose.
