Greek Chicken Quinoa Bowl
This Greek Chicken Quinoa Bowl is a wholesome Mediterranean-inspired meal with grilled lemon-herb chicken, fluffy quinoa, fresh vegetables, tangy feta cheese, Kalamata olives, and a creamy homemade tzatziki sauce. It’s refreshing, protein-packed, and perfect for meal prep or a nourishing lunch or dinner.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken breast or thighs
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Quinoa:
1 cup quinoa
2 cups water or low-sodium chicken broth
Pinch of salt
Toppings:
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
Tzatziki Sauce:
1/2 cup plain Greek yogurt
1/2 cucumber, grated and squeezed
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or mint
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
In a bowl or zip bag, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and marinate for at least 20 minutes (or up to 8 hours refrigerated).
2. Cook the Quinoa:
Rinse quinoa well under cold water.
In a saucepan, bring quinoa, water/broth, and a pinch of salt to a boil.
Cover and simmer on low for 15 minutes or until liquid is absorbed.
Fluff with a fork and set aside.
3. Grill or Saute Chicken:
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side or until golden and cooked through (internal temp 165°F / 74°C).
Let rest 5 minutes, then slice.
4. Make Tzatziki:
Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl.
Chill in fridge until ready to serve.
5. Assemble the Bowls:
Divide quinoa among 4 bowls.
Top each with sliced chicken, tomatoes, cucumber, red onion, feta, olives, and parsley.
Drizzle with tzatziki or serve on the side.
Notes & Tips:
Meal prep tip: Store components separately and assemble just before serving.
Add crunch: Toss in some toasted pine nuts or chopped walnuts.
Short on time? Use pre-cooked rotisserie chicken and store-bought tzatziki.
Make it vegan: Use grilled tofu instead of chicken and a dairy-free yogurt for the tzatziki.
Low-carb option: Swap quinoa for chopped romaine or cauliflower rice.
Frequently Asked Questions
Q: Can I make this ahead for lunch?
A: Yes! Store quinoa, chicken, and veggies separately or assembled without the sauce. Add tzatziki fresh.
Q: Can I use brown rice or couscous instead of quinoa?
A: Definitely! It works great with farro, couscous, or rice.
Q: How long does homemade tzatziki last?
A: Up to 4 days refrigerated in an airtight container.
Q: Can I bake the chicken instead?
A: Yes, bake at 400°F (200°C) for 20–25 minutes until cooked through.
Nutritional Information
Calories: 460
Protein: 36g
Carbohydrates: 30g
Fat: 22g
Saturated Fat: 5g
Fiber: 4g
Sugar: 4g
Sodium: 640mg