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Flavorful Greek Chicken Bowl Recipe with Easy Tzatziki and Quinoa

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A fresh and satisfying Greek chicken bowl featuring herb-marinated chicken, creamy homemade tzatziki, and fluffy quinoa, perfect for a quick and healthy Mediterranean-inspired meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), sliced into strips
  • 3 tablespoons olive oil (extra virgin for best flavor)
  • Juice of 1 lemon (freshly squeezed)
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano (Greek oregano if available)
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170g), rinsed well
  • 2 cups water or low-sodium chicken broth (475ml)
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat preferred)
  • 1/2 large cucumber, grated and drained
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • Fresh parsley or mint leaves for garnish

Instructions

  1. In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Add sliced chicken breasts and toss to coat. Cover and refrigerate for at least 20 minutes, ideally 1 hour.
  2. Rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring water or chicken broth to a boil. Add a pinch of salt and 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. Grate half a cucumber and squeeze out excess water using a clean kitchen towel or fine sieve. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until serving.
  4. Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken strips in a single layer and cook 4-5 minutes per side until cooked through and browned. Internal temperature should reach 165°F (74°C). Remove from heat and let rest.
  5. While chicken cooks, slice cherry tomatoes, thinly slice red onion, halve Kalamata olives if using, and chop fresh parsley or mint for garnish.
  6. Assemble bowls by placing fluffy quinoa as the base, arranging cooked chicken strips on top, adding spoonfuls of tzatziki, and scattering cherry tomatoes, red onion, and olives around. Garnish with fresh herbs.
  7. Optionally drizzle extra olive oil over the bowl and season with additional salt and pepper to taste. Serve immediately.

Notes

[‘Marinate chicken for at least 20 minutes, ideally 1 hour, for best flavor and tenderness.’, ‘Rinse quinoa thoroughly to remove bitterness.’, ‘Drain grated cucumber well to avoid watery tzatziki.’, ‘Cook chicken in batches to ensure even browning.’, ‘Add fresh herbs last to maintain brightness.’, ‘If chicken browns too fast, reduce heat to avoid burning.’, ‘Optional toppings like toasted pine nuts or walnuts add crunch.’, ‘Tzatziki can be made up to 24 hours in advance and kept refrigerated.’, ‘Leftovers keep well for up to 3 days; keep tzatziki separate until serving.’]

Nutrition

Keywords: Greek chicken bowl, tzatziki, quinoa, Mediterranean, healthy dinner, easy chicken recipe, meal prep

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