These Mediterranean Salad Bowls with Tzatziki Sauce combine fresh produce along with chicken and a bright tzatziki sauce for a delicious meal!
I’ve been craving bright, fresh flavors lately and this salad really hits the spot! It has so much flavor thanks to the cucumber yogurt sauce aka tzatziki. The chicken also packs a punch with a quick marinade. I kept this meal light with just romaine lettuce but of course you could serve this over rice or with rice and a side of pita.
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Mediterranean Salad Bowls with Tzatziki Sauce
There are three main steps for making this meal. First is to make marinate the chicken thighs. Simply toss the spices together with olive oil, soy sauce and lemon juice. These can marinate as quickly as 20min or as long as overnight.
Next will be to make the tzatziki sauce. I recommend you grate the cucumber and garlic with a microplane
Then all you need to do is cook the chicken, which only takes a few minutes since you’ve already cut it into bite size pieces, and assemble the salad! It’s quick, easy, healthy and great for dinner or lunch.
Healthy Mediterranean Bowls
I was inspired to make these bowls after grabbing to-go from my favorite shawarma spot. I love all the flavors and especially the tzatziki sauce! Ay my favorite spot, they serve everything over a bed of rice with a little salad on the side. Since I was making these at home, I wanted to lighten it up a bit. So I skipped the rice and pita and loaded it red bell pepper instead!
You can definitely serve this with rice or pita to round things out if you like! If you like olives, they would be a great addition to this meal as well. I love versatile the flavors are. You can really make this to your liking!
The tzatziki sauce can be made ahead of time and stored in the fridge up to a week in advance. I made a double batch of the sauce and used it two weeks in a row for meals which cut down on prep time. I love it when I can cook once and eat twice… or more!
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Mediterranean Salad Bowls with Tzatziki Dressing
Ingredients
- 4 cups romaine lettuce chopped or torn
- 1/2 cup sliced bell pepper can sub olives or leave out
- 1/2 cup sliced english cucumbers
- 1/4 cup diced red onion
- 1/4 crumbled feta
- 1 lb boneless skinless chicken thighs, diced into bite sized pieces
Marinade:
- 1/4 cup low sodium soy sauce
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 1/2 tsp paprika
- 1/2 tsp dried dill
- 1/2 tsp ground ginger can sub fresh or paste
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Tzatziki Dressing:
- 1/2 cup plain Greek yogurt or other plain thick yogurt like Skyr
- 1 English cucumber grated - about 1/2 cup
- 1 clove fresh garlic grated
- 2 tbsp fresh dill finely minced
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/2 tsp kosher salt can add more to taste
- 1/4 tsp black pepper
Instructions
- Begin by marinading the chicken. Whisk together soy sauce, olive oil, lemon juice, paprika, dill, ginger, garlic and pepper. Add diced chicken to bowl or bag along with the marinade, cover and marinate for 20 minutes up to 8 hrs.
- Next make the Tzatziki Dressing. Combine yogurt with cucumber, garlic, dill, olive oil, lemon juice, salt and pepper. Stir until well combined. Taste and add more salt if needed. Store in jar or bowl in fridge until ready to eat. Up to one week before.
- Pour chicken and sauce into skillet and cooke over medium high heat until each piece is cooked through, 5-7 minutes, turning to evenly cook each pieces 2-3 times while cooking.
- Make salad by combining romaine, bell pepper, cucumbers, red onion and feta in a large bowl. Toss together with Tzatziki Dressing. Transfer and divide into serving bowls. Top with chicken and more feta and dressing if desired.
Nutrition
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