When you think of Mediterranean food, Wisconsin might not be the first place that comes to mind. But when you look closely at the ingredients in these Mediterranean Chicken Bowls, you’ll notice that many of the fresh and flavorful components tie right back to Wisconsin agriculture.
Let’s start with the star of September—chicken. September is National Chicken Month, making it the perfect time to celebrate the hardworking poultry farmers who raise high-quality chicken right here in Wisconsin. Chicken is a staple protein on many family tables, and its versatility shines in this recipe where it takes on warm, zesty Greek flavors.
Next up: dairy. Wisconsin farmers don’t just do cheese, they do yogurt, too. The creamy base of tzatziki sauce comes from whole milk Greek yogurt, and topping your bowl with tangy feta adds another layer of local dairy goodness. Both yogurt and feta connect back to Wisconsin’s reputation as America’s Dairyland, where milk is turned into dozens of products that go far beyond the cheddar you might expect.
The veggie salad in this recipe—cucumbers, tomatoes and onions—reflects the bounty of late summer in Wisconsin. Many farmers’ markets and roadside stands are still overflowing with these fresh vegetables in September, making it easy to build a farm-to-table meal without much effort.
Together, these ingredients create a dish that’s both nourishing and refreshing. You get the balance of crisp vegetables, protein-packed chicken and cool, herby tzatziki, all layered over a hearty base of rice or greens. It’s the kind of meal that leaves you full but energized, ready to tackle whatever comes next.
So while the flavors may transport you to the Mediterranean, know that Wisconsin farmers are a big part of bringing this meal to life. Celebrate National Chicken Month by giving this recipe a try, and enjoy a delicious way to honor both global cuisine and local agriculture.
Mediterranean Chicken Bowls
Ingredients
Tzatziki Sauce
- ½ cup of grated cucumber
- 1 cup thick whole milk Greek yogurt
- ½ lemon squeezed
- ½ Tbps of extra-virgin olive oil
- 1 garlic clove grated
- ¼ tsp sea salt
- 1 Tbsp fresh dill chopped
- 1 Tbsp dried parsley
Veggie Salad
- 1 cucumber
- 1 pint cherry tomatoes
- ½ purple onion
- 2 garlic cloves
- ¼ tsp sea salt
- 1 tsp olive oil
- ½ lemon squeezed
Chicken
- 4 chicken breasts
- 1 Tbsp Cavender’s All Purpose Greek Seasoning
- 1 tsp garlic powder
- Sprinkle of cayenne pepper optional
Instructions
- In a medium bowl, combine all ingredients for the tzatziki and set aside.
- Prep rice and vegetables. Chop garlic, cucumbers, tomatoes, purple onions and fresh dill. Season with salt, pepper, lemon juice and olive oil. Mix to evenly coat. Set aside.
- Preheat pan so it is hot when chicken is ready to be added.
- Cut each chicken breast into 3 pieces. In a medium bowl, season and mix to evenly coat.
- Cook chicken on medium-high heat for 4-6 minutes on each side depending on thickness and level of desired sear.
- Assemble your bowl with rice, lettuce, veggie salad, sliced chicken and tzatziki. Top with feta, kalamata olives, fresh dill and lemon slice.