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Flavorful Greek Chicken Bowl Recipe with Easy Tzatziki and Quinoa

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A wholesome and delicious Greek chicken bowl featuring juicy lemon-garlic marinated chicken, fluffy quinoa, and creamy homemade tzatziki sauce. Perfect for quick weeknight dinners or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 cup full-fat Greek yogurt
  • ½ English cucumber, grated and drained
  • 1 tbsp fresh dill, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ red onion, thinly sliced
  • Fresh parsley or extra dill, chopped
  • Optional: crumbled feta cheese

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken and coat thoroughly. Let sit at room temperature for 10 minutes or refrigerate up to 30 minutes for deeper flavor.
  2. Cook the quinoa: Rinse quinoa under cold water for 30 seconds. In a medium saucepan, bring water or broth and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. Prepare the tzatziki: Grate cucumber and squeeze out excess water. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until serving.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Cook chicken about 6-7 minutes per side until internal temperature reaches 165°F (75°C) and chicken is golden brown. Lower heat if browning too fast.
  5. Assemble the bowls: Divide quinoa between bowls. Slice chicken and arrange on top. Add cherry tomatoes, red onion, olives, and a dollop of tzatziki. Garnish with parsley or dill and optional feta cheese.

Notes

Marinate chicken for at least 10 minutes but no longer than 2 hours to avoid ‘cooking’ the meat with acid. Rinse quinoa well to remove bitterness. Squeeze grated cucumber thoroughly to prevent watery tzatziki. Use a thermometer to ensure chicken reaches 165°F. Let chicken rest 5 minutes before slicing. Fluff quinoa with a fork after cooking for best texture.

Nutrition

Keywords: Greek chicken bowl, tzatziki, quinoa, lemon garlic chicken, healthy dinner, easy weeknight meal, Mediterranean recipe

Find it online: https://wigglebite.com/flavorful-greek-chicken-bowl-recipe-with-easy-tzatziki-and-quinoa-2/