Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1 cup grated cucumber
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Fresh herbs (dill or mint)
- 2 cups cooked rice or quinoa
- 1 large cucumber, diced
- 2 large tomatoes, diced
- Salt and pepper, to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the chicken for 5-7 minutes on each side until fully cooked and grill marks appear.
- In a bowl, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, and herbs. Stir until smooth.
- Cook rice or quinoa according to package instructions.
- Chop the cucumber and tomato into bite-sized pieces.
- Assemble the bowls: Start with rice or quinoa, layer with grilled chicken, diced cucumber, and diced tomato.
- Drizzle tzatziki sauce over the top and serve warm or cold.
Notes
Store unassembled bowls in airtight containers for up to 3 days. Keep tzatziki separate to avoid sogginess. Chicken can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg