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Chicken Tzatziki Bowls


  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Cucumbers thinly sliced
  • 1 cup 145 g cherry tomatoes halved
  • ΒΌ red onion thinly sliced
  • 2 cups cooked quinoa
  • 1 cup Skinny Tzatziki
  • 1/4 cup authentic feta the kind that comes in brine, crumbled
  • 12 smashed castelvetrano olives


  • Cut the chicken thighs into 1-inch (2.5-cpieces.
  • In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
  • Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Preheat an outdoor grill or grill pan to medium-low heat.
  • Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  • Sprinkle with salt and pepper.
  • Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

For the salad

  • In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes, and red onion and toss to combine

For the bowls

  • Divide the quinoa among 4 bowls, 1/2 cup each.
  • Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
  • Top with 1 chicken skewer and serve immediately.