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Chicken Tzatziki Bowls with Turmeric Rice and Fresh Veggie Toppings Recipe


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3.9 from 68 reviews

  • Author: Emma
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Description

Chicken Tzatziki Bowls are a vibrant and flavorful Greek-inspired meal featuring juicy grilled chicken, aromatic turmeric rice cooked in the Instant Pot, creamy homemade tzatziki, and a fresh cucumber tomato salsa. Perfect for make-ahead lunches or dinners, this recipe combines a variety of textures and tastes for a wholesome and satisfying bowl.


Ingredients

Instant Pot Turmeric Rice

  • 1 cup basmati rice
  • 1 1/2 cups water or chicken broth
  • 1/2 teaspoon turmeric powder
  • Salt, to taste

Greek Marinated Chicken

  • 1 1/2 lbs chicken breast or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Tzatziki

  • 1 cup Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
  • Salt and pepper, to taste

Cucumber Tomato Salsa

  • 1 lb Roma tomatoes, diced into 1 cm x 1 cm cubes
  • 1/4 cup red onion, finely minced
  • 1 English cucumber, diced into 1 cm x 1 cm cubes
  • 1/2 teaspoon garlic, finely minced
  • Juice of 1 lemon
  • 1/8 teaspoon lemon zest
  • 1 to 2 teaspoons fresh oregano, finely chopped
  • Salt and black pepper, to taste

Additional Toppings

  • Finely shredded romaine lettuce
  • Feta cheese, crumbled
  • Fresh herbs such as parsley or oregano, for garnish
  • Lemon slices, for garnish
  • Hummus, for serving
  • Grilled or toasted pita bread, for serving


Instructions

  1. Prepare the Cucumber Tomato Salsa: Dice the Roma tomatoes into 1 cm cubes, removing seeds if preferred. Finely mince the red onion. Dice the English cucumber into 1 cm cubes after removing watery seeds if present. Mince the garlic finely. In a medium bowl, combine tomatoes, onion, cucumber, and garlic. Add lemon juice, lemon zest, and freshly chopped oregano. Season with salt and pepper, stir well, cover, and refrigerate for 30 minutes to 2 hours to allow flavors to meld.
  2. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts or thighs, coat evenly, and marinate for at least 30 minutes or up to 2 hours for best flavor.
  3. Cook the Turmeric Rice: Rinse basmati rice under cold water until water runs clear. Add rinsed rice, water or broth, turmeric, and salt to the Instant Pot. Seal the lid and cook on high pressure for 6 minutes, then allow natural pressure release for 10 minutes before opening. Fluff the rice with a fork.
  4. Cook the Chicken: Grill the marinated chicken over medium-high heat for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Alternatively, cook in a hot skillet with a little oil over medium-high heat until thoroughly cooked and nicely browned. Let the chicken rest for 5 minutes before slicing against the grain into 1/4 to 1/2 inch thick pieces.
  5. Make the Tzatziki Sauce: Grate cucumber and squeeze out excess moisture using a clean towel or cheesecloth. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, fresh dill, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
  6. Assemble the Bowls: In serving bowls, layer turmeric rice as the base. Arrange sliced chicken over the rice. Add a scoop of cucumber tomato salsa, some shredded romaine lettuce, and crumbled feta cheese in sections rather than mixing. Add dollops of tzatziki and hummus. Garnish with fresh herbs and lemon slices. Serve with grilled or toasted pita bread on the side for dipping.

Notes

  • Removing tomato and cucumber seeds reduces excess moisture and maintains a firmer salsa texture.
  • Marinating the chicken longer enhances flavor and tenderness.
  • For a spicy kick, add a pinch of red pepper flakes to the salsa or marinade.
  • Use Greek yogurt for thick, creamy tzatziki; regular yogurt may be too runny.
  • Can be prepared ahead and refrigerated; assemble just before serving to keep ingredients fresh.
  • Leftover bowls store well for up to 2 days in the fridge.
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek