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Greek Chicken & Chickpea Protein Bowl (w/ Homemade Tzatziki Sauce)

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Ingredients

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs)
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper

For the Tzatziki Sauce:

  • 1 cup Greek yogurt
  • ½ cucumber grated and squeezed dry
  • 1 clove garlic minced
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh dill or 1 tsp dried
  • Salt and pepper to taste

For the Bowl:

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
  • ¼ red onion thinly sliced
  • ½ cup feta cheese crumbled
  • ¼ cup kalamata olives sliced (optional)
  • 2 cups cooked quinoa or rice

Instructions

  • Mix up some olive oil, lemon juice, minced garlic , oregano, salt and pepper in whatever bowl is clean, then toss in the chicken and make sure its all coated. Let it marinate in the fridge for 30 minutes (or overnight for more flavor).
  • While that chicken soaks up all the good stuff, quickly mix up your tzatziki with yogurt, cucumber and all the ingredients. Stir well and pop it in the fridge until dinner time.
  • Heat up a pan ( cast iron is best), toss in that chicken and cook about 5-7 minutes each side until its done through. Let it rest a few minutes before slicing so all the juices don't run out.
  • In a large bowl, toss chickpeas, cherry tomatoes, cucumber, red onion, feta, and olives.
  • Fill bowls with quinoa or rice on the bottom, top with the chickpea veggie mix and arrange the chicken slices on top so it looks nice.
  • Drizzle with tzatziki sauce and enjoy!