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Flavorful Greek Chicken Bowls Recipe with Easy Tzatziki and Quinoa

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A light, fresh, and satisfying Greek chicken bowl featuring herby marinated chicken, creamy homemade tzatziki, and a nutty quinoa base. Perfect for quick meals and meal prep.

Ingredients

Scale
  • 2 large chicken breasts (boneless, skinless)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat or low-fat)
  • 1/2 cucumber, grated and excess water squeezed out
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • Fresh parsley or mint leaves for garnish
  • Optional: crumbled feta cheese for topping

Instructions

  1. Marinate the Chicken: In a medium bowl, combine olive oil, minced garlic, lemon juice, oregano, cumin, salt, and pepper. Add chicken breasts, turning to coat well. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  2. Cook the Quinoa: Rinse quinoa under cold water until water runs clear. In a medium saucepan, bring water or broth to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. Prepare the Tzatziki: Grate cucumber and squeeze out excess water. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Cook the Chicken: Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken breasts and cook for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  5. Assemble the Bowls: Divide quinoa among four bowls. Top with sliced chicken, cherry tomatoes, red onion, olives, and a dollop of tzatziki. Garnish with fresh parsley or mint and crumbled feta if desired.

Notes

If tzatziki is too thick, stir in a teaspoon or two of cold water or olive oil to loosen. Letting the chicken rest after cooking ensures juiciness. Rinse quinoa thoroughly to avoid bitterness. Use medium-high heat for a nicely browned chicken exterior without drying out the inside.

Nutrition

Keywords: Greek chicken bowl, tzatziki, quinoa, healthy dinner, Mediterranean, easy recipe, meal prep, gluten-free

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