Greek Yogurt Chicken

This Greek Yogurt Chicken is made with chicken, cucumber, roasted chickpeas, roasted tomatoes and tzatiki drizzled with some olive oil and vinegar.

This Greek Chicken Quinoa Bowl is made with chicken, cucumber, roasted chickpeas, roasted tomatoes and tzatiki drizzled with some olive oil and vinegar.After spending a summer in Greece, I instantly became obsessed with the food. The combination of the olive oil, vinegar and feta cheese drizzling over some tomato and cucumber salad is to die for. So I thought, why not make a Greek Chicken Quinoa Bowl with similar tastes and attributes?!

You can make your Tzatziki sauce from scratch or buy it at the store. I really recommend making it yourself for maximum flavor!

How to make this Greek Yogurt Chicken

Marinate the chicken. Cut the chicken thighs into 1-inch pieces. In a large bowl, mix the yogurt, olive oil, red wine vinegar, garlic, oregano, cumin, and salt and pepper. Throw in the chicken and mix well. Cover and refrigerate overnight or at least 1 hour. Before cooking, allow to reach room temperature for an hour before. Pat the chicken dry before cooking with paper towels and throw the chicken marinade out.

Roast the tomatoes and chickpeas. Preheat the oven to 400 degrees F. Spray a sheet pan with nonstick cooking spray. Add the rinsed and dried chickpeas and the cherry tomatoes on the other side. Roast in the oven for about 20-25 minutes.

Cook the chicken. Add cooking oil to a large skillet and heat it over medium flame. Wait until the oil shimmers, and then make sure the oil coats the entire surface. Add the chicken and allow to cook, undisturbed, until golden brown on the bottom, about 4-6 minutes. With tongs, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken on the other side, maybe 2-3 minutes longer until no longer pink on the inside.

Assemble the bowls. In four bowls, evenly add the quinoa, chickpeas, roasted cherry tomatoes, tzatziki, olives, feta and dressing.

Greek Yogurt Chicken

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• Author: Maxine Dubois
• Total Time: 1 Hour 45 minutes
• Yield: 4 servings 1x

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Description

This Greek Yogurt Chicken is made with chicken, cucumber, roasted chickpeas, roasted tomatoes and tzatiki drizzled with some olive oil and vinegar. 

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Ingredients

Scale 1x2x3x

• 3 pounds boneless, skinless chicken thighs

Marinade:

• ½ cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon pepper
• Salt

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon or spicy mustard
• Salt and pepper, to taste

Bowls:

• 1 cucumber, sliced
• 1 can chickpeas, rinsed
• 2 cups cherry tomatoes
• 2 cups cooked quinoa
• 1 cup Tzatziki
• 1 cup crumbled feta cheese
• ½ cup sliced olives

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Instructions

1. Marinate the chicken. Cut the chicken thighs into 1-inch pieces. In a large bowl, mix the yogurt, olive oil, red wine vinegar, garlic, oregano, cumin, and salt and pepper. Throw in the chicken and mix well. Cover and refrigerate overnight or at least 1 hour. Before cooking, allow to reach room temperature for an hour before. Pat the chicken dry before cooking with paper towels and throw the chicken marinade out.
2. Roast the tomatoes and chickpeas. Preheat the oven to 400 degrees F. Spray a sheet pan with nonstick cooking spray. Add the rinsed and dried chickpeas and the cherry tomatoes on the other side. Roast in the oven for about 20-25 minutes.
3. Cook the chicken. Add cooking oil to a large skillet and heat it over medium flame. Wait until the oil shimmers, and then make sure the oil coats the entire surface. Add the chicken and allow to cook, undisturbed, until golden brown on the bottom, about 4-6 minutes. With tongs, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken on the other side, maybe 2-3 minutes longer until no longer pink on the inside.
4. Assemble the bowls. In four bowls, evenly add the quinoa, chickpeas, roasted cherry tomatoes, tzatziki, olives, feta and dressing.
5.  

• Prep Time: 1 Hour (at least to marinade)
• Cook Time: 45 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Greek

Nutrition

• Serving Size: 1
• Calories: 241.8
• Sugar: 3.2 g
• Sodium: 523.1 mg
• Fat: 5.7 g
• Saturated Fat: 1.2 g
• Carbohydrates: 29.8 g
• Fiber: 4.5 g
• Protein: 19.0 g
• Cholesterol: 36.2 mg