Chicken Tzatziki Bowls

Photo by Loes Klinker on Unsplash

Recipe from SkinnyTaste

Ingredients:

For the chicken:

• 1 pound boneless, skinless chicken thighs
• 1/4 cup 1% plain Greek yogurt
• 1 teaspoon olive oil
• 1/2 tablespoon red wine vinegar
• 2 cloves garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon kosher salt
• 1/8 teaspoon red pepper flakes
• Freshly cracked black pepper

For the salad:

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly cracked black pepper
• 3 Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

For the bowls:

• 2 cups cooked quinoa
• 1 cup Skinny Tzatziki
• 1/4 cup authentic feta
• 12 smashed castelvetrano olives

Instructions:

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

To make the salad:

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

To make the bowls:

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

Skinny Tzatziki recipe:

Ingredients:

• 8 oz fat-free Greek yogurt
• 1 small cucumber, peeled and seeded 91 cup grated and squeezed dry)
• 1 clove garlic, crushed
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• kosher salt and fresh pepper

Instructions:

1. Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
2. Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processer or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
3. Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving. 
4. Makes about 2 cups. Store in refrigerator for about a week.