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Easy Flavor-Packed Greek Chicken Bowls Recipe with Tzatziki and Quinoa

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A quick and easy Greek chicken bowl featuring juicy herb-marinated chicken, fluffy quinoa, and vibrant homemade tzatziki sauce, perfect for a healthy and flavorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano or 1 tbsp fresh oregano, finely chopped
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cucumber, finely diced or grated and drained
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh lemon juice
  • 1 tbsp 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
  • Fresh parsley or mint, chopped (for garnish)
  • Optional: crumbled feta cheese

Instructions

  1. In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add chicken breasts or thighs and turn to coat well. Cover and marinate in the fridge for at least 15 minutes, ideally 30 minutes.
  2. Rinse quinoa under cold water. Add quinoa, water or broth, and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. Grate cucumber and squeeze out excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until serving.
  4. Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
  5. Divide quinoa between bowls. Top with sliced chicken, cherry tomatoes, red onion, olives, and a dollop of tzatziki. Garnish with fresh parsley or mint and crumbled feta if desired. Serve immediately.

Notes

Marinate chicken for at least 15 minutes for best flavor. Pat chicken dry before cooking to get a good sear. Use a meat thermometer to ensure chicken is cooked to 165°F. Drain grated cucumber well to avoid watery tzatziki. Tzatziki can be made up to 24 hours ahead and tastes better after flavors meld. Store components separately for up to 3 days in the fridge.

Nutrition

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

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