Greek Tzatziki Bowls The Ultimate Power Lunch
These Greek Tzatziki Bowls are a vibrant, balanced power lunch featuring creamy homemade tzatziki, seasoned protein, and crisp vegetables over a hearty grain base. With a perfect harmony of cool, tangy, and savory flavors, this bowl is as satisfying to build as it is to devour. Ideal for meal prep or a quick, impressive dinner, it's a healthy meal that never compromises on taste.
Equipment
- Box grater
- Clean Kitchen Towel
- Medium mixing bowl
- small mixing bowl
- Skillet or frying pan
- Spatula or tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Serving bowls
Ingredients
- 1 cup full-fat Greek yogurt
- ½ English cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 lb protein of choice chicken breast, shrimp, or chickpeas
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ red onion, thinly sliced
- Kalamata olives, for serving
- Fresh parsley, for garnish
Instructions
- Grate the cucumber for the tzatziki and place it in a clean kitchen towel. Squeeze out as much liquid as possible.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, dill, olive oil, and white wine vinegar. Stir until well combined, season with salt to taste, cover, and refrigerate.
- Pat the protein dry and toss with olive oil, dried oregano, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook the protein until golden brown and cooked through: about 5-7 minutes per side for chicken, 2-3 minutes per side for shrimp, or until chickpeas are crispy. Let rest for a few minutes before slicing.
- Fluff the cooked quinoa or rice with a fork and divide between two bowls.
- Arrange the diced cucumber, halved cherry tomatoes, and sliced red onion over the grain.
- Slice the protein and place it on one side of the bowl.
- Generously dollop the tzatziki sauce in the center or on the side.
- Garnish with Kalamata olives and fresh parsley. Optionally, drizzle with extra olive oil and a crack of black pepper.
- Serve immediately while the protein is warm and the vegetables are crisp.
Notes
For a dairy-free version, use a thick, plain coconut or almond-based yogurt and strain it well. If you don't have dill, fresh mint is a great substitute. Swap quinoa for brown rice, farro, or greens. To make crispy chickpeas, roast them with olive oil and smoked paprika until shatteringly crisp. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the protein and grain, and add fresh vegetables and tzatziki before serving.