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Easy Greek Chicken Bowl Recipe with Creamy Tzatziki and Quinoa for Healthy Meals

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A quick and easy Greek chicken bowl featuring herbed chicken, fluffy quinoa, and creamy homemade tzatziki sauce, perfect for a healthy and flavorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full fat or dairy-free coconut yogurt)
  • 1/2 cucumber, finely grated and excess liquid squeezed out
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup quinoa, rinsed thoroughly
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • Fresh parsley or mint for garnish
  • Optional: Feta cheese crumbles (omit for dairy-free)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add sliced chicken and toss until well coated. Cover and refrigerate for at least 15 minutes, ideally 30 minutes.
  2. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover tightly. Cook 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 Sauce: Grate cucumber finely and squeeze out excess liquid. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken strips in a single layer, cooking 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Avoid overcrowding. Remove from heat and let rest.
  5. Assemble the Bowls: Divide quinoa into bowls. Top with chicken strips, cherry tomatoes, sliced red onion, Kalamata olives. Spoon tzatziki over the top. Garnish with fresh parsley or mint and add feta cheese if desired. Serve immediately.

Notes

Marinate chicken for at least 15 minutes for best flavor; 30 minutes to an hour is ideal. Rinse quinoa well to remove bitterness. Squeeze grated cucumber thoroughly to avoid watery tzatziki. Cook chicken over medium-high heat to get a nice sear without burning. Reserve some marinade to make a quick pan sauce if desired. Tzatziki tastes better after sitting a few hours in the fridge. Store components separately for up to 3 days. Reheat chicken and quinoa gently and add fresh tzatziki before serving.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, quinoa bowl, healthy chicken recipe, Mediterranean chicken, easy dinner, quick meals, gluten-free, dairy-free option

Find it online: https://cheerycrisp.com/easy-greek-chicken-bowl-recipe-with-creamy-tzatziki-and-quinoa-for-healthy-meals/