Greek Chicken Zoodle Bowls with Tomato Relish & Tzatziki

What can I say? I am on a zoodle kick these days. Pair that with lemony chicken, a fresh tomato and cucumber relish, garlicky tzatziki and salty feta cheese - I. AM. IN. This dish is so fresh and tastes great served warm, at room temperature, or even chilled. My favorite part is how customizable these bowls are. Want rice instead of zoodles? No problem. Don’t like feta? Who cares! You do you! I try to make the chicken, relish, and tzatziki over the weekend so during the busy week I can just come home, throw on some PJs, dump my toppings on top of my zoodles, and turn on Wheel of Fortune.

Ingredients

For the tomato relish

• 2 vine-ripened tomatoes, chopped

• 1/2 english cucumber, diced

• 1/2 large red onion, diced

• 2 cloves garlic, grated

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 tbsp. extra virgin olive oil

• 1 1/2 tbsp. red wine vinegar

• 1 tbsp. chopped fresh dill

For the tzatziki

• 1/2 english cucumber, grated and squeezed of its moisture (see Cook’s Notes)

• 1 cup sour cream or plain greek yogurt

• 2 cloves of garlic, grated

• 1/2 tsp. kosher salt

• 1 tbsp. fresh squeezed lemon juice

• 1 tsp. extra virgin olive oil

For the chicken

• 2 lb. ground chicken (preferably dark meat)

• 2 tsp. kosher salt

• 1 tsp. black pepper

• 1 tsp. garlic powder

• 1 tsp. dried oregano

• Zest from 1 large lemon

• 1 tsp. red wine vinegar

• 1/2 large red onion, diced

For the bowls

• 3-6 (depending on the size) fresh zucchinis, spiralized into zoodles

• Feta cheese, crumbled (for topping)

• Pitted kalamata olives (for topping)

• Chopped fres dill (for topping)

• Cooked basmati rice (optional)

• Olive oil

Recipe

1. In two separate medium bowls, combine all ingredients for tomato relish and tzatziki. Taste for any additional seasoning. Set aside.

2. Brown the chicken in a large skillet with 1 tsp. olive oil over medium heat. When the chicken is almost cooked, add the onion and sauté until the onion is softened and the chicken is fully cooked.

3. To the chicken, add the salt, pepper, garlic powder, dried oregano, lemon zest, and red wine vinegar. Stir to combine. Keep the chicken in the pan on low heat until serving.

4. Place 1 serving of zoodles or rice at the bottom of a bowl. Top with a big scoop of the chicken mixture, tomato relish, tzatziki, feta cheese, dill and kalamata olives. Enjoy!

Cook’s Notes

• This recipe makes 6-8 servings.

• You can always make the tomato relish and tzatziki a day in advance. The longer these sit, the better they get.

• To remove the moisture from the cucumber for the tzatziki, place the grated cucumber on a few sheets of paper towels or in a dish cloth. Wrap the cucumber in the towel and squeeze over the sink until most of the moisture comes out. Transfer to a medium bowl with the rest of the tzatziki ingredients.

• This makes a great lunch. When I pack this up for work, I put the tomato relish in the bottom of a container followed by the chicken, tzatziki, olives, and feta. I then top with the zoodles so that they don’t get soggy. When I’m ready to eat, I shake the container to toss it all together.