These delicious mediterranean style bowls with beet tzatziki will be your new lunch obsession!
The Deets
Meet my latest meal prep fixation: Mediterranean Style Bowls with Beet Tzatziki, Tabbouleh Salad, Yogurt Marinated Chicken Skewers. This bowl has soo much flavor and full of some of my favorite things, I am just obsessed with it. There’s several parts to this recipe, but the outcome is amazing. You’re going to make your chicken marinade first and let the chicken marinade for 30 minutes (or overnight for more flavor!). Once you cook your chicken, you’ll make your beet tzatiziki, and tabbouleh salad. Pro tip: I use a mini cocotte from Le Creuset to cook my beets in. It’s easy and mess free! Once you have everything made you’ll assemble your bowl of beet tzatziki, tabbouleh and chicken skewers. I added banana peppers, chickpeas, and feta in addition to really make this bowl come to life and pop! You can make the yummy dressing below with vinegar, olive oil, shallots, oregano, and garlic to pour over all of it. Trust me, when I say you’re going to make this on repeat for lunch. If you have leftover beet tzatziki throw it in the fridge and use it on other recipes throughout the week! I love Mediterranean food, it’s so flavorful and delicious. If you’re a fan too, check out my other Mediterranean inspired recipes here!
Mediterranean Style Bowls with Beet Tzatziki and Chicken Skewers
Ingredients
Chicken marinade:
- 1 pound boneless skinless chicken thighs
- 1/2 cup yogurt
- 1 diced shallot
- 1/4 cup Olive oil
- 6 cloves grated garlic
- 1/2 a lemon
- Sea salt
- Pepper
- 1 tbsp red pepper flakes
- 1 tbsp smoked paprika
Beet tzatziki:
- 1 large beet cut I half or 2 small peeled beets
- 1 Perisian cucumber diced
- Handful of dill
- 1 cup full fat greek yogurt
- 1/2 a lemon
- Healthy glug of olive oil
- Sea salt
- Pepper
Tabbouleh salad:
- 1/2 cup bulgar wheat
- 2 small tomatoes diced
- 2 parisan cucumbers
- 1/4 cup fresh mint chopped
- 1/4 cup parsley chopped
- 1/2 a lemon
- A generous glug of olive oil
- Drizzle of red wine vinegar
- Sea salt
- Pepper
Dressing:
- 1 small shallot finely chopped
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tbsp oregano
- 1 garlic clove grated
The rest:
- Banana peppers
- Feta
- Chickpeas
Instructions
- Wash chicken and slice into cubes. Add to a ziplock bag and add all marinade ingredients. Let marinate for at least 30 min or overnight. 30 min before cooking, preheat oven to 425. Lay chicken on a baking sheet and bake for 15 min. Turn over and bake for about 8 min. Broil for another 2-3 min.
- For the beets: Preheat oven to 375. Peel beets and add to cocotte or tin foil. Drizzle with olive oil, salt and pepper. Cook for about 45 min or until beets are tender. When cool enough to touch, grate into a bowl. Add yogurt, cucumber, dill, lemon, olive oil, salt and pepper. Mix until combined.
- For the tabbouleh: Cook bulgar wheat according to the packaging. Once cooled, add to a bowl with tomatoes, parsley, cucumbers, mint, parsley, olive oil, red wine vinegar, salt & pepper. Season to taste.
- Make dressing by combining in a small bowl.
- Assemble bowls: Add a scoop of tzatziki, tabbouleh, chickpeas, feta, banana peppers and chicken. Top with cubed chicken and drizzle with dressing. Enjoy!
