Mediterranean Chicken Rice Bowls with Tzatziki

Sauté the Vegetables (Optional):

1. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the sliced carrots, diced pre-cooked potato, and bell pepper. Season lightly with salt and pepper.
3. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are tender yet slightly crisp and the edges take on a light golden hue.

Assemble the Bowls:

1. Divide the cooked basmati or jasmine rice evenly between two large serving bowls as the base.
2. Top each bowl with the sliced grilled chicken, chopped cucumber, sautéed vegetables, chickpeas, Kalamata olives, and a generous spoonful of the chilled tzatziki sauce.

Garnish and Serve:

1. Finish with a sprinkle of fresh dill and a crack of black pepper. Serve immediately while the chicken is warm and the vegetables retain their color and bite.

🔄 Notes & Substitutions

• Grain swaps: Replace rice with quinoa, couscous, or cauliflower rice for variation or to suit dietary needs.
• Vegetarian alternative: Substitute grilled tofu, halloumi slices, or falafel for the chicken to make it vegetarian-friendly.
• Make-ahead tips: Cook the rice and sautéed vegetables in advance and reheat gently when ready to assemble. Tzatziki can be made up to 2 days ahead and kept chilled.

Enjoy your vibrant, nutrient-rich Mediterranean Chicken Rice Bowls — every bite bursting with flavor, texture, and freshness.