Tzatziki Bowl
Creamy tzatziki base topped with grilled chicken, warm pita croutons, cucumber, and Kalamata olives, a Greek-style lunch bowl.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 2 garlic cloves and finely chop 16g fresh dill. Grate 300g cucumber and squeeze dry in a kitchen towel. Halve 160g cherry tomatoes, thinly slice 60g red onion, and tear 80g pita into pieces. Cut 360g chicken breast into strips.
Build
Combine 300g Greek yoghurt, squeezed cucumber, minced garlic, dill, 2 tbsp olive oil, 2 tbsp lemon juice, and 0.5 tsp sea salt in a bowl. Mix until smooth and set aside.
Grill
Toss chicken strips with 3 tbsp olive oil, 2 tsp oregano, 2 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Grill over high heat 6 to 7 minutes, turning once, until charred and cooked through.
Toast
While chicken cooks, toast pita pieces in a dry pan over medium heat 2 to 3 minutes, stirring occasionally, until golden and crisp. Transfer to a plate.
Plate
Spread tzatziki across the base of two wide bowls. Divide and arrange grilled chicken, pita croutons, cherry tomatoes, 60g Kalamata olives, and red onion over the tzatziki in each bowl. Drizzle pan juices over and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.