Description
This Greek Chicken Quinoa Bowl is a wholesome, flavorful meal featuring marinated grilled chicken, fluffy quinoa, fresh vegetables, tangy Kalamata olives, creamy feta, and a homemade tzatziki sauce. Perfect for a healthy lunch or dinner, it combines Mediterranean flavors with protein-rich quinoa for a balanced and satisfying dish.
Ingredients
Scale
For the 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
For the Quinoa
- 1 cup quinoa
- 2 cups chicken or vegetable broth
For the Veggies
- 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
For the 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
For Garnish
- 1/2 cup crumbled feta cheese
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to infuse.
- Cook the Quinoa: Rinse quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine rinsed quinoa and chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is tender and liquid has been absorbed. Fluff with a fork and set aside.
- Grill or Pan-Sear the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until chicken is golden brown and has an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare the Veggies: While chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a large bowl, combine the cucumber, tomatoes, red onion, Kalamata olives, and chopped parsley. Drizzle with a little olive oil and season with salt and pepper. Toss gently to combine.
- Make the Tzatziki Sauce: In a small bowl, mix the Greek yogurt, grated cucumber, fresh dill, olive oil, and lemon juice. Season with salt and pepper to taste, stirring until smooth and creamy.
- Assemble the Bowl: In individual serving bowls, layer cooked quinoa, sliced grilled chicken, and the vegetable mixture. Sprinkle crumbled feta cheese over the top and drizzle with the homemade tzatziki sauce. Serve immediately or refrigerate for later enjoyment.
Notes
- To save time, marinate the chicken overnight for deeper flavor.
- Quinoa can be cooked in advance and stored in the fridge for up to 3 days.
- Use either grilled or pan-seared chicken depending on your preference and available equipment.
- Tzatziki sauce can be made a day ahead for better flavor melding.
- Substitute chicken broth with vegetable broth to keep it vegetarian-friendly, but omit chicken for a fully vegetarian meal.
- Adjust seasoning in the veggie mixture and sauce to your taste preference.
