Ingredients
1 cup Greek yogurt (2% or full fat)
1/2 large English cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp sea salt
2 cups cooked quinoa or mixed greens
1 cup cherry tomatoes, halved
1/4 cup kalamata olives
2 tbsp feta cheese, crumbled
Optional: 1 cup grilled chicken breast or chickpeas
Instructions
Step 1: Grate the cucumber using a box grater and place it in a clean kitchen towel. Squeeze firmly to remove as much water as possible.
Step 2: In a medium bowl, combine the Greek yogurt, dried cucumber, minced garlic, lemon juice, lemon zest, dill, and mint.
Step 3: Season the mixture with sea salt and stir until well combined. Let the tzatziki sit for 10 minutes to allow the flavors to meld.
Step 4: Prepare your base by dividing the quinoa or mixed greens between two large serving bowls.
Step 5: Add your choice of protein (chicken or chickpeas) to each bowl alongside the base.
Step 6: Spoon a generous amount of the Greek yogurt tzatziki mixture over the center of each bowl.
Step 7: Top with cherry tomatoes, kalamata olives, and crumbled feta cheese before serving immediately.
Notes
Always squeeze the cucumber well to prevent the sauce from becoming watery. For the best flavor, use fresh herbs rather than dried.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
Keywords: Greek Yogurt Tzatziki Bowls, Mediterranean Recipe, High Protein Lunch, Healthy Dinner, Meal Prep Bowls
