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Greek Chicken Bowls

A delicious and nutritious meal option featuring grilled chicken, fresh vegetables, and creamy tzatziki sauce served over quinoa.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked quinoa
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil for seasoning the chicken
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 medium bell pepper, diced
  • Feta cheese for topping
  • Fresh parsley for garnish
For the tzatziki sauce
  • 1 cup Greek yogurt
  • 1 cucumber grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt to taste

Method
 

Preparation
  1. Preheat the grill or a skillet over medium heat. Season chicken breasts with olive oil, oregano, salt, and pepper.
  2. Grill or cook in the skillet until cooked through and no longer pink, about 6-7 minutes per side. Let rest before slicing.
Making tzatziki sauce
  1. In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt to make tzatziki sauce. Mix well.
Assembling the bowls
  1. Assemble the bowls by placing a scoop of quinoa at the bottom.
  2. Top with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, bell pepper, and a crumble of feta cheese.
  3. Drizzle with tzatziki sauce and garnish with parsley.
  4. Serve immediately or keep in the refrigerator for meal prep.

Notes

These bowls can be kept in the refrigerator for up to 3 days. For freezing, store chicken and quinoa separately from fresh vegetables. Add fresh veggies and tzatziki only before serving.