Greek Chicken Bowls with Homemade Tzatziki

• portionen: 2 bowls
• gesamtzeit: 1 hour 57 minutes

Zutaten

🍗 Greek Marinated Chicken

10 oz chicken breast

1 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice (from ½ a lemon)

1 tbsp plain nonfat Greek yogurt (~20g)

½ tsp dried oregano

¼ tsp paprika

1 tsp dried dill

½ tsp chopped parsley

Salt & pepper, to taste

🥒 Homemade Tzatziki

⅓ cup (80g) Chobani nonfat plain Greek yogurt

2 mini cucumbers, peeled & grated (water squeezed out)

2 garlic cloves, minced

Juice from ½ a lemon

1 tbsp red wine vinegar

¼ cup chopped fresh dill

🍅 Cucumber Tomato Salad

2 mini cucumbers, diced (~¾ cup)

½ cup cherry tomatoes, diced

⅓ cup roasted red peppers, sliced (e.g., Trader Joe’s)

¼ cup red onion, diced

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp dried dill

1 tsp dried basil

¼ tsp dried oregano

Salt & pepper, to taste

🥔 Crispy Potato Wedges

2 Yukon gold potatoes (~150g each), cut into wedges

1 tsp avocado oil

Paprika, garlic salt, black pepper (to taste)

Anweisungen

🍗 Greek Marinated Chicken

Instructions:

In a small bowl, whisk together olive oil, vinegar, lemon juice, Greek yogurt, and all seasonings.

Add chicken breast and coat evenly.

Cover and marinate in the refrigerator for at least 30 minutes.

Heat a skillet over medium heat. Cook chicken in the leftover marinade until golden brown and fully cooked (internal temp: 165°F).

Slice before serving.

🥒 Homemade Tzatziki

Instructions:

In a small bowl, combine yogurt, cucumbers, garlic, lemon juice, vinegar, and dill.

Mix well until smooth.

Refrigerate for at least 30 minutes to let flavors blend.

🍅 Cucumber Tomato Salad

Instructions:

In a medium bowl, combine all vegetables.

Drizzle with olive oil and vinegar.

Add herbs, salt, and pepper.

Toss to coat and chill until serving.

🥔 Crispy Potato Wedges

(Makes 2 servings)

Ingredients:

2 Yukon gold potatoes (~150g each), cut into wedges

1 tsp avocado oil

Paprika, garlic salt, black pepper (to taste)

Instructions:

Soak potato wedges in ice water for 30 minutes.

Drain and pat dry thoroughly.

Toss with avocado oil and seasonings.

Spread on a baking sheet in a single layer.

Bake at 420°F (215°C) for 25–30 minutes, flipping halfway, until golden and crispy.

🍽 Assembly (Per Bowl)

Ingredients (per serving):

1 tbsp hummus

2 tbsp homemade tzatziki

½ cooked chicken breast

1 serving cucumber tomato salad

1 serving potato wedges

2 Stonefire naan dippers, toasted

Instructions:

In a bowl or plate, arrange:

1 tbsp hummus

2 tbsp tzatziki

Sliced chicken

Salad and potato wedges

Naan dippers on the side

Serve immediately and enjoy!

Nährwertangaben

• Portionsgröße: 1 bowl
• Kalorien: 505
• Gesamtkohlenhydrate: 44g
• Eiweiß: 41g