The Sol Journal

Chicken Tzatziki Bowl

recipes

Chicken Tzatziki Bowl

15 April, 2024

Get ready to add this to your weekly shopping list because your taste buds won’t get sick of this one.

Serves: 2
Time: 40 minutes

Meet our flavoursome, nutrient dense Chicken Tzatziki Bowl. We have balanced the macronutrients in this bowl perfectly to help you feel fuller for longer, satisfied after your meals and avoid afternoon energy slumps & sugar cravings. This recipe contains over 10 plant sources helping to increase the microbe diversity in your gut. The higher diversity we have in our gut the better, so your microbes will thank you later! Add this easy recipe to your midweek work lunches. All you need to do is prep your chicken, rice, tzatziki sauce and use any fresh vegetables available then you’re good to go!

Ingredients

Chicken Marinade

500g 2-3 chicken thighs, cubed
1/4 cup Greek coconut yoghurt
2 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small shallot, finely sliced
1 tablespoon smoked paprika
1 teaspoon ground chilli
Sea salt and pepper to taste
1/2 cup brown rice

Tzatziki sauce

1/4 cucumber, finely grated
1/2 cup Greek coconut yogurt
1 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 tablespoon dill, finely chopped
1 tablespoon mint, finely chopped

Salad

1/2 avocado, diced
2 tablespoons crumbed feta (optional)
1 tablespoon dill, finely chopped
1 tablespoon lemon juice
Sea salt & pepper to taste
2 cups lettuce, roughly chopped
6 cherry tomatoes, halved
1/2 cucumber, quartered
1/3 cup pickled red onion
Fresh mint, to garnish
Fresh dill, to garnish

Method

  1. In a large bowl, combine greek coconut yogurt, olive oil, garlic, shallot, paprika, chilli and salt & pepper. Add chicken thighs and set aside to marinate for 15 minutes in the refrigerator.
  2. While this marinates, preheat the oven to 220ºC and line a tray with baking paper. Bring a saucepan of water to a boil over medium/high heat. Once water is bubbling add brown rice and cook according to packet instructions. Strain water and set aside until you’re ready to build your salad. 
  3. Remove chicken from the marinade and bake for 15 minutes. Flip each cube and bake for another 5-7 minutes. Switch your oven to grill for a final 2 minutes to char the chicken slightly.
  4. To make the tzatziki sauce, use a paper towel to carefully pat dry the grated cucumber removing any excess moisture. Combine the all tzatziki ingredients in bowl and mix well. Set aside.
  5. In a small bowl, add diced avocado, feta (optional), dill, lemon juice, salt & pepper. Gently stir to combine.
  6. In two serving bowls, begin to build your salad starting with a bed of fresh lettuce. Layer with brown rice, avocado mixture, charred chicken, cherry tomatoes, cucumber and pickled red onion. Drizzle your desired amount of tzatziki sauce. Garnish with fresh mint and dill and enjoy!