Description
A vibrant and healthy Greek Chicken Quinoa Bowl featuring marinated grilled chicken, fluffy quinoa, fresh vegetables, tangy feta, and homemade tzatziki sauce—a perfect balanced meal ready in 40 minutes.
Ingredients
Scale
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups chicken or vegetable broth
Vegetables
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
Tzatziki Sauce
- 1/2 cup Greek yogurt
- 1/4 cucumber, grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Finishing
- 1/2 cup crumbled feta cheese
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken breasts thoroughly with this mixture, cover, and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Cook the Quinoa: Rinse quinoa under cold water to remove its bitterness. In a medium saucepan, combine rinsed quinoa and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and broth is absorbed. Fluff with a fork.
- Grill or Pan-Sear the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing into thin strips.
- Prepare the Vegetables: While the chicken cooks, dice the cucumber, halve cherry tomatoes, and thinly slice the red onion. Combine these with Kalamata olives and chopped parsley in a large bowl. Drizzle with a little olive oil and season with salt and pepper. Toss gently to mix.
- Make the Tzatziki Sauce: In a small bowl, mix Greek yogurt, grated cucumber, chopped dill, olive oil, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Bowl: Divide cooked quinoa among serving bowls. Top with sliced grilled chicken and the vegetable mixture. Sprinkle crumbled feta over each bowl and drizzle with the tzatziki sauce. Serve immediately or refrigerate for later enjoyment.
Notes
- Marinating the chicken overnight will enhance the flavor and tenderness.
- You can substitute chicken broth with vegetable broth for a vegetarian option (replace chicken with grilled tofu or legumes accordingly).
- Use low-fat Greek yogurt to reduce fat content in tzatziki.
- Quinoa can be cooked ahead of time and stored refrigerated for up to 3 days.
- For a spicier kick, add a pinch of red pepper flakes to the marinade or the veggie mix.
