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Flavorful Greek Chicken Bowls with Tzatziki and Quinoa

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A quick and healthy Greek-inspired bowl featuring marinated grilled chicken, fluffy quinoa, fresh veggies, and creamy tzatziki sauce. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 3 tablespoons olive oil (extra virgin recommended)
  • Juice of 1 lemon (freshly squeezed)
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium chicken broth (475 ml)
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1/2 cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • Feta cheese crumbles, for topping (optional)
  • Fresh parsley or mint, chopped (for garnish)

Instructions

  1. Marinate the Chicken (10 minutes active, 30 minutes resting): In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours).
  2. Prepare the Quinoa (20 minutes): Rinse quinoa under cold water until water runs clear. Combine rinsed quinoa, water or broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.
  3. Make the Tzatziki Sauce (10 minutes): Grate cucumber and squeeze out excess moisture. In a bowl or jar, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
  4. Cook the Chicken (10-12 minutes): Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Rest chicken for 5 minutes before slicing thinly against the grain.
  5. Prep the Veggies and Assemble (5-7 minutes): Halve cherry tomatoes, thinly slice red onion, and dice cucumber. Arrange quinoa as the base in your bowl, then layer with sliced chicken, veggies, Kalamata olives, and a dollop of tzatziki. Sprinkle feta and fresh herbs on top.

Notes

Marinate chicken between 30 minutes and 2 hours for best flavor without affecting texture. Rinse quinoa thoroughly to avoid bitterness. Drain grated cucumber well to prevent watery tzatziki. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C). Quinoa and chicken can be cooked simultaneously to save time. Store components separately for meal prep and reheat gently.

Nutrition

Keywords: Greek chicken bowl, tzatziki, quinoa, healthy recipe, Mediterranean, grilled chicken, easy dinner, meal prep

Find it online: https://blipflavor.com/flavorful-greek-chicken-bowls-with-tzatziki-and-quinoa-easy-healthy-recipe/