Gluten Free Grilled Chicken Souvlaki Bowl with Tzatziki
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the quinoa base
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the tzatziki
- 1 cup full-fat greek yogurt
- ½ english cucumber, grated and squeezed dry
- 1 clove garlic, finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- ¼ tsp salt
For the bowls
- ½ english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, oregano, cumin, turmeric, ½ tsp salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes (or refrigerate up to 8 hours).
- 2
While the chicken marinates, make the tzatziki. Grate the half cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly until most of the liquid is out. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, dill, and ¼ tsp salt until smooth. Refrigerate until ready to serve.
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