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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
Cook Time 15 minutes
Total Time 30 minutes
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.