Description
A vibrant and nutritious Greek Chicken Quinoa Bowl featuring marinated grilled chicken, fluffy quinoa, fresh vegetables, tangy feta, and creamy homemade tzatziki sauce. This balanced meal brings together Mediterranean flavors in a wholesome, easy-to-make dish perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless (skinless) chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups chicken or vegetable broth
Veggie Mixture
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Olive oil (to drizzle)
- Salt and pepper to taste
Tzatziki Sauce
- 1/2 cup Greek yogurt
- 1/4 cucumber, grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Garnish
- 1/2 cup crumbled feta cheese
Instructions
- Marinate the Chicken: In a bowl, combine 2 tablespoons olive oil, the juice of one lemon, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to develop.
- Cook the Quinoa: Rinse 1 cup quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of chicken or vegetable broth to a boil and add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and broth is absorbed. Remove from heat and fluff with a fork.
- Grill or Pan-Sear the Chicken: Heat a grill or large skillet over medium-high heat. Cook the marinated chicken breasts for approximately 6-7 minutes per side, until golden brown and an internal temperature of 165°F (75°C) is reached. Transfer chicken to a plate, let rest for a few minutes, then slice thinly.
- Prepare the Veggie Mixture: While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a large bowl, combine these with Kalamata olives and chopped parsley. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
- Make the Tzatziki Sauce: In a small bowl, mix Greek yogurt, grated cucumber, fresh dill, olive oil, lemon juice, and salt and pepper to taste. Stir until smooth and well combined.
- Assemble the Bowl: In serving bowls, layer cooked quinoa as the base, top with sliced chicken and the veggie mixture. Sprinkle with crumbled feta cheese, then drizzle with tzatziki sauce. Serve immediately or refrigerate for later enjoyment.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use low-sodium broth to control the salt content in the dish.
- For a spicier twist, add a pinch of red pepper flakes to the chicken marinade.
- Tzatziki sauce can be made a day ahead and refrigerated for better melding of flavors.
- Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days.
- Feel free to add other fresh herbs like mint or oregano to enrich the flavor.
