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The Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is more than just a meal; it's an experience that transports your taste buds to the vibrant shores of the Mediterranean. This dish is a colorful amalgamation of protein-packed chicken, fresh vegetables, and a creamy dressing that caters to those with dietary restrictions. As more people seek to embrace healthier eating habits, the popularity of Mediterranean cuisine has surged, thanks to its emphasis on wholesome ingredients and bold flavors.

Loaded Greek Chicken Bowl with Dairy-Free Tzatziki

Dive into this delicious Loaded Greek Chicken Bowl featuring tender marinated chicken thighs and a creamy dairy-free tzatziki sauce! Perfectly paired with quinoa or brown rice, fresh veggies, and optional feta cheese, this vibrant bowl is a healthy and flavorful meal that's easy to make. Ideal for meal prep or a satisfying dinner, it's bursting with Mediterranean flavors. Get ready to tantalize your taste buds with each bite!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

Zest of 1 lemon

For the Tzatziki:

1 cup coconut yogurt (dairy-free)

1 medium cucumber, grated and drained

2 cloves garlic, minced

1 tbsp lemon juice

1 tbsp fresh dill, chopped

Salt and pepper to taste

For the Bowl Assembly:

2 cups cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 cup baby spinach

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese (optional, or use dairy-free cheese)

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a medium bowl, combine olive oil, minced garlic, oregano, smoked paprika, salt, pepper, and lemon zest. Add the chicken thighs, rubbing the marinade all over them. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).

    Prepare the Dairy-Free Tzatziki: In a bowl, mix the coconut yogurt, grated cucumber (after squeezing out excess moisture), minced garlic, lemon juice, dill, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Refrigerate until ready to use.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side until fully cooked and no longer pink. Let it rest for a few minutes before slicing.

        Assemble the Bowls: In serving bowls, layer the cooked quinoa or brown rice at the bottom. Top with sliced grilled chicken, halved cherry tomatoes, red onion, baby spinach, kalamata olives, and feta cheese (if using).

          Add Tzatziki: Drizzle the dairy-free tzatziki generously over the top of each bowl.

            Garnish and Serve: Finish with a sprinkle of fresh parsley and serve immediately. Enjoy your Loaded Greek Chicken Bowl!

              Prep Time : 15 mins | Total Time : 60 mins | Servings : 4