Description
Chicken Tzatziki Rice Bowls are a vibrant and flavorful Mediterranean-inspired dish featuring grilled chicken skewers marinated in a herby vinaigrette with smoked paprika, charred bell peppers steeped in the same dressing, and a creamy feta-infused tzatziki sauce. Served over rice and garnished with peperoncini, this recipe combines smoky, tangy, and fresh elements for a satisfying and easy-to-make meal perfect for grilling season or any time you crave a healthy, colorful bowl.
Ingredients
Scale
Vinaigrette
- 2/3 cup extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 6 cloves garlic, 3 sliced and 3 chopped
- 2 teaspoons honey
- Chili flakes, to taste
- Kosher salt and black pepper, to taste
Chicken
- 1 1/2 pounds chicken breasts or thighs, cut into bite-size chunks
- 1 tablespoon smoked paprika
Vegetables
- 3 bell peppers
Tzatziki Sauce Mixture
- 1 cup tzatziki sauce
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 6 ounces crumbled feta cheese
To Serve
- Peperoncini, for serving
- Cooked rice (amount as desired)
Instructions
- Make the Vinaigrette: In a bowl or glass jar, combine the extra virgin olive oil, chopped fresh basil, oregano, red wine vinegar, balsamic vinegar, sliced and chopped garlic, honey, chili flakes, kosher salt, and black pepper. Whisk or shake well to blend all the flavors together.
- Marinate the Chicken: In a separate bowl, mix the bite-sized chicken pieces with half of the prepared vinaigrette and the smoked paprika. Toss thoroughly to coat the chicken evenly. Thread the marinated chicken onto skewers for grilling.
- Char the Peppers: Preheat your grill, grill pan, or skillet over medium-high heat. Grill the whole bell peppers, turning occasionally, until charred on all sides. Transfer the charred peppers to a large bowl, cover tightly, and let them steam for 10 minutes to loosen the skins.
- Prepare the Peppers: After steaming, peel off the charred skins from the peppers. Remove seeds and slice the peppers into strips. Submerge the sliced peppers in the remaining half of the vinaigrette to absorb the flavors.
- Grill the Chicken Skewers: Place the skewers on the preheated grill or pan, cooking until the chicken is lightly charred and cooked through, turning occasionally. This should take about 10 to 12 minutes total.
- Make the Feta Tzatziki Sauce: In a bowl, combine the tzatziki sauce, mayonnaise, and lemon juice. Stir in the crumbled feta cheese until evenly mixed for a creamy, flavorful dressing.
- Assemble the Rice Bowls: Spoon cooked rice into serving bowls. Top with the marinated and grilled chicken, the vinaigrette-soaked peppers, and dollops of the feta tzatziki sauce. Garnish with peperoncini and any additional desired toppings.
Notes
- Feel free to use chicken thighs for more moisture or breasts for leaner protein.
- The grilled peppers add a smoky sweetness that balances the tangy vinaigrette and creamy feta sauce.
- Use freshly made or store-bought tzatziki sauce to save time.
- You can substitute the rice with quinoa or couscous for a twist.
- If grilling is not an option, a skillet or broiler can be used to cook the chicken and char the peppers.
- Adjust the chili flakes to your preferred spice level.
