Chicken Tzatziki Bowls
35 min525 kcal each
Turmeric-yogurt marinated chicken thigh skewers over quinoa with a cucumber-tomato salad, tzatziki, feta and Castelvetrano olives. Greek taverna in a meal-prep box.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 3 servings- Chicken thighs, boneless and skinless454 g
- Greek yogurt, plain, non-fat60 g
- Olive oil4 tsp
- Red wine vinegar1½ tbsp
- Garlic3 clove
- Dried oregano½ tsp
- Turmeric½ tsp
- Chili flakes.13 tsp
- Cucumber295 g
- Cherry tomatoes145 g
- Red onion30 g
- Quinoa, cooked370 g
- Greek yogurt, plain, non-fat200 g
- Fresh dill1 tbsp
- Lemon juice2 tsp
- Feta38 g
- Castelvetrano olives12 piece
- Salt1 tsp
- Black pepper1 pinch
Method
Prep 20 min · cook 15 min- Cut the chicken into 2.5 cm pieces. Whisk 60 g yogurt, 1 teaspoon oil, ½ tablespoon vinegar, two-thirds of the garlic, the oregano, turmeric, ¾ teaspoon salt and chili flakes; coat the chicken and marinate 1–8 hours.
- For the tzatziki, grate 40 g of the cucumber, squeeze it dry and stir it into 200 g yogurt with the remaining garlic, the dill, lemon juice and a pinch of salt.
- Thread the chicken onto 3 skewers, season and grill over medium-low heat for about 15 minutes, turning, until cooked through.
- Whisk the remaining oil and vinegar with salt and pepper and toss with the sliced cucumber, halved tomatoes and onion.
- Divide the quinoa among 3 bowls and top with the salad, tzatziki, crumbled feta, olives and a skewer.
- Keeps 4 days in the fridge with the tzatziki packed separately. Reheat the chicken and quinoa for 90 seconds.
Nutrition
per servingCal
525
Protein
47g
Carbs
38g
Fat
20g
Of 7.4g of sugar per serving, 0g is added sugar.
Of 20g of fat per serving, 4.9g is saturated.
