Description
This Greek Chicken Quinoa Bowl is a healthy, flavorful, and satisfying meal. Tender marinated chicken is grilled or pan-seared and served over fluffy quinoa with a refreshing mix of cucumbers, tomatoes, onions, olives, feta cheese, and a creamy homemade tzatziki sauce.
Ingredients
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2–3 tablespoons)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth (or water)
For the Veggies & Cheese:
- 1 English cucumber, diced (or 1 regular cucumber, peeled and seeded, 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
- 1/2 cup crumbled feta cheese
For the Tzatziki Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cucumber, grated and well-drained (see notes)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
-
Marinate the Chicken:
- In a medium bowl or a resealable plastic bag, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper for the marinade. Whisk or mix well.
- Add the chicken breasts and ensure they are evenly coated with the marinade.
- Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
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Cook the Quinoa:
- Rinse the quinoa thoroughly under cold water in a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa and the chicken (or vegetable) broth.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
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Make the Tzatziki Sauce:
- While the quinoa cooks, prepare the tzatziki sauce. Grate the 1/4 cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for a thick sauce.
- In a small bowl, combine the drained grated cucumber, Greek yogurt, chopped fresh dill, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well until smooth. Cover and refrigerate until ready to use.
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Prepare the Vegetables: Dice the remaining cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the Kalamata olives. Chop the fresh parsley.
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Cook the Chicken:
- Heat a grill or a large skillet over medium-high heat. Lightly oil the grill grates or add a small amount of olive oil to the skillet.
- Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
- Grill or pan-sear the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Let the cooked chicken rest for a few minutes before slicing into thin strips.
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Assemble the Bowls:
- Divide the cooked quinoa evenly among serving bowls.
- Top the quinoa with the prepared vegetables (cucumber, tomatoes, red onion, olives) and chopped parsley.
- Arrange the sliced grilled chicken over the vegetables.
- Sprinkle with crumbled feta cheese.
- Drizzle generously with the tzatziki sauce.
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Serve
Notes
- Chicken: You can substitute boneless, skinless chicken thighs if preferred. Adjust cooking time as needed.
- Quinoa: Rinsing the quinoa removes its natural coating (saponin), which can taste bitter.
- Tzatziki: Draining the grated cucumber and using Greek yogurt (which is thicker than regular yogurt) are key to a good tzatziki consistency.
- Vegetables: Feel free to add other Greek-inspired vegetables like bell peppers or artichoke hearts.
- Make-Ahead: The quinoa, tzatziki sauce, and chopped vegetables can be prepared ahead of time and stored separately in the refrigerator. Cook the chicken just before assembling the bowls.
- Storage: Store leftover components separately in airtight containers in the refrigerator for 2-3 days.