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Easy Greek Chicken Bowls Recipe with Creamy Tzatziki and Quinoa for Healthy Meals

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A quick and easy Greek chicken bowl featuring marinated grilled chicken, creamy tzatziki sauce, and a flavorful quinoa base, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • Salt and black pepper, to taste
  • 1 cup Greek yogurt
  • 1/2 cucumber, finely grated and drained
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or mint (optional)
  • Salt and black pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • 1 garlic clove, minced (optional)
  • Salt, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or oregano leaves, for garnish

Instructions

  1. In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and set aside for at least 15 minutes (up to 2 hours for deeper flavor).
  2. Rinse the quinoa under cold water using a fine-mesh colander. In a medium saucepan, add the rinsed quinoa, water or broth, minced garlic, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.
  3. While the quinoa cooks, grate the cucumber finely. Place it in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill or mint, salt, and pepper. Stir until creamy and smooth. Chill in the fridge.
  4. Heat a grill pan or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-6 minutes per side until browned and cooked through (internal temperature 165°F). Let rest for a few minutes.
  5. While the chicken cooks, halve cherry tomatoes, thinly slice red onion, pit olives if needed, crumble feta cheese, and chop fresh herbs.
  6. Assemble the bowls by starting with a base of quinoa, layering grilled chicken on top, then adding cherry tomatoes, red onion, olives, and a dollop of tzatziki. Sprinkle with feta and fresh herbs.

Notes

Marinate chicken for at least 15 minutes for flavor and tenderness; draining cucumber well is key to avoid watery tzatziki; cook quinoa with broth and garlic for extra flavor; reheat chicken gently to avoid drying out.

Nutrition

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

Find it online: https://flurpchef.com/easy-greek-chicken-bowls-recipe-with-creamy-tzatziki-and-quinoa-for-healthy-meals/