Go Back
Easy Greek Chicken Bowls with Fresh Yogurt Cucumber Dip

Greek Chicken Bowls with Cucumber Yogurt Dip

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Chicken breast boneless, skinless
  • 1 cup Plain whole milk Greek yogurt full fat works best
  • 1/2 English cucumber grated and squeezed of excess water
  • 2 cloves Garlic minced
  • 1 tbsp Fresh dill finely chopped
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tbsp Olive oil extra virgin
  • 1/2 tsp Salt kosher salt
  • 1/4 tsp Black pepper freshly cracked
  • 1 cup Cherry tomatoes halved
  • 1/2 cup Red onion sliced thin
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup Feta cheese crumbled

Instructions
 

  • Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
  • In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Set aside or refrigerate.
  • Season the chicken breasts with a pinch of salt, pepper, and a squeeze of lemon juice. Grill over medium-high heat for 6-7 minutes per side until fully cooked (165F internal temperature). Let rest, then slice.
  • Assemble the bowls by dividing the sliced chicken, cherry tomatoes, red onion, Kalamata olives, and feta cheese into serving dishes.
  • Drizzle the prepared yogurt cucumber dip generously over the bowls before serving.