Greek Chicken Bowls

The Taste of Greece in a Bowl

Ever craved a meal that dances on your taste buds? Imagine juicy, grilled chicken paired with fluffy quinoa and a medley of fresh veggies, all topped with a creamy drizzle of tzatziki sauce. These Greek Chicken Bowls have a way of transforming an ordinary dinner into a culinary escape. They’re not just delicious; they also bring a hint of the Mediterranean right to your table in a fraction of the time it takes to book a flight!

Why Make This Recipe

Why should you whip up these bowls right now? First off, they’re a total breeze to make – you can have dinner ready in about 30 minutes! Plus, they pack a healthy punch without sacrificing flavor, making them perfect for the whole family. And let’s be honest: easy cleanup is the cherry on top. Who wouldn’t want to spend more time enjoying their meal rather than washing plates?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups cooked quinoa
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving
• Tzatziki sauce (homemade or store-bought)

Directions

Follow these easy steps to Greek chicken bliss:

1. Fire up the grill: Preheat to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest before slicing.

2. Whip up tzatziki: Mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill in a bowl. Yum!

3. Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.

4. Drizzle and garnish: Add a healthy drizzle of tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side. Voilà!

How to Make Greek Chicken Bowls (Overview)

Making these bowls is as easy as pie, or should I say, eas(ter) than a quiz on ancient Greece? Start by grilling your chicken to juicy perfection; while it rests, whip up that tzatziki sauce. Then, bring it all together in a vibrant bowl filled with quinoa and colorful toppings. Trust me, don’t skip toasting the garlic in your tzatziki—it makes all the difference!

How to Serve Greek Chicken Bowls

Digging into one of these bowls feels like a mini fiesta! The vibrant colors of fresh cherry tomatoes, crisp cucumbers, and tangy feta cheese pop against the creamy tzatziki. Every bite offers a delightful crunch and bursts with flavor. Pair these bowls with a refreshing side salad or some warm pita for an extra punch – you won’t be disappointed!

How to Store Greek Chicken Bowls

Got leftovers? No problem! These bowls will keep in the fridge for about 3-4 days. Just store the components separately if you can to keep everything fresh. You can reheat the chicken and quinoa in the microwave, but hey, also consider enjoying it cold – it’s just that good!

Tips to Make Greek Chicken Bowls

Here are some insider tricks to elevate your bowl game:

• Use pre-cooked quinoa for a lightning-fast meal.
• Swap out the chicken for grilled shrimp or chickpeas if you want a different protein.
• Squeeze fresh lemon juice over the top before serving for a bright zing.
• If you’re short on time, store-bought tzatziki works wonders—no shame in that!
• Add some spice with a sprinkle of crushed red pepper if you want some heat.

Variation

Want to shake things up? Try adding grilled vegetables like zucchini or bell peppers for a smoky twist. If you’re feeling adventurous, go for a Mediterranean vegan bowl by replacing chicken with falafel or roasted chickpeas. The options are endless!

FAQs

Can I make the quinoa ahead of time?
Absolutely! Cook it in bulk and store it in the fridge for up to a week. It’s a time-saver!

Can I freeze the bowls?
Yes, but it’s best to keep the ingredients separate. Quinoa and chicken freeze well, but veggies are best fresh!

What can I substitute for feta cheese?
Try goat cheese or skip the cheese altogether for a dairy-free option. Your taste buds won’t complain!

📌 Pin this recipe for your next cozy dinner night!

Greek Chicken Bowls

A vibrant and healthy meal featuring grilled chicken, fluffy quinoa, fresh veggies, and a creamy tzatziki sauce that brings the taste of Greece right to your table.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked quinoa You can use pre-cooked quinoa for a quicker meal.
• 1 lb boneless, skinless chicken breasts Grill for juicy perfection.
• 1 tablespoon olive oil For seasoning the chicken.
• 2 cups cherry tomatoes, halved Adds vibrant color and flavor.
• 1 cup feta cheese, crumbled Can be substituted with goat cheese.
• 1/4 cup Kalamata olives, pitted and sliced Gives a Mediterranean touch.
• 1 cucumber diced Freshness is key!
• 1 red onion thinly sliced For crunch and sweetness.
• Salt and pepper to taste Salt and pepper Essential for seasoning.
• Fresh parsley for garnish Fresh parsley, chopped Adds freshness.
• Lemon wedges for serving Lemon wedges To accompany the dish.
• 1 cup Tzatziki sauce Can be homemade or store-bought.

Method

 

Preparation

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest before slicing.
4. Mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill in a bowl to make tzatziki.

Assembly

1. Divide cooked quinoa among serving bowls.
2. Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
3. Drizzle tzatziki sauce on top, sprinkle with fresh parsley, and serve with lemon wedges.

Notes

These bowls keep well for about 3-4 days in the fridge. Store components separately to maintain freshness. Consider using grilled shrimp or chickpeas as protein alternatives.