Greek Chicken Quinoa Bowl (Printable Version)

A protein-rich bowl with lemon-herb chicken, quinoa, fresh veggies, and a creamy tzatziki topping.

# What You Need:

→ Lemon Herb Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Quinoa Base

09 - 1 cup quinoa, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Bowl Toppings

12 - 1 cup cucumber, diced
13 - 1 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and halved
16 - 2 tablespoons fresh parsley, chopped

→ Tzatziki Sauce

17 - 1 cup Greek yogurt
18 - 1/2 cup cucumber, grated and squeezed dry
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Step-by-Step Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper until combined. Add chicken breasts and coat thoroughly with marinade. Allow to marinate for at least 15 minutes, or up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring mixture to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
03 - In a bowl, combine Greek yogurt, grated cucumber that has been squeezed dry, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until well blended and smooth. Transfer to refrigerator until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Once hot, place marinated chicken breasts on the cooking surface. Grill for 5 to 7 minutes per side until fully cooked through, with an internal temperature of 165°F (74°C). Transfer cooked chicken to a plate and allow to rest for 5 minutes. Slice into bite-sized pieces.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and fresh chopped parsley. Finish each bowl with a generous spoonful of tzatziki sauce.
06 - Serve bowls immediately while chicken and quinoa are still warm. Garnish with additional lemon wedges if desired.

# Expert Advice:

01 -
  • Real meal, not rabbit food: The protein and healthy carbs keep you full for hours without the afternoon crash.
  • Everything comes together in 40 minutes: You can have this on the table faster than delivery arrives.
  • Tastes like summer even in winter: That lemon and herb combo somehow makes any day feel Mediterranean.
02 -
  • Marinating for just 15 minutes is the minimum: The longer it sits, the more the lemon juice tenderizes the chicken and the flavors meld, so plan ahead if you can.
  • Squeeze your grated cucumber dry: Wet cucumber in tzatziki makes it weep and thin out, turning your creamy dip into a watery mess by dinner time.
  • Let the chicken rest after cooking: Cutting into it immediately releases all those flavorful juices onto the cutting board instead of keeping them in the meat.
03 -
  • Pound your chicken breasts to even thickness: They cook more evenly and take less time if they're all the same size, which means juicier meat.
  • Taste the tzatziki before serving: Salt and lemon juice are the unsung heroes that either make it pop or let it fall flat, so adjust to your preference.
Go Back