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Quick Flavorful Greek Chicken Bowls Recipe with Homemade Tzatziki and Quinoa

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A fast and wholesome Greek chicken bowl featuring juicy marinated chicken, creamy homemade tzatziki, and nutty quinoa, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano or 2 tablespoons fresh oregano, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 cup Greek yogurt (full-fat recommended)
  • 1/2 cucumber, peeled, seeded, and finely grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • Fresh parsley or extra dill for garnish

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa and 2 cups water or chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, mix 2 tablespoons olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried oregano, salt, and pepper in a bowl. Add 1 lb chicken breasts or thighs, turning to coat. Marinate for at least 10 minutes (5 minutes if short on time).
  3. Grate half a peeled cucumber and squeeze out excess moisture using a clean kitchen towel or paper towel. In a bowl, combine grated cucumber, 1 cup Greek yogurt, 1 tablespoon chopped dill, 1 minced garlic clove, 1 tablespoon lemon juice, salt, and pepper. Stir well and refrigerate until serving.
  4. Heat a large skillet over medium-high heat. Add marinated chicken pieces and cook for about 5-6 minutes per side or until cooked through and golden brown. Internal temperature should reach 165°F (74°C). Avoid overcrowding the pan; cook in batches if needed. Let chicken rest a few minutes before slicing.
  5. While chicken cooks, halve cherry tomatoes, thinly slice red onion, and pit olives if using. Set aside for assembling bowls.
  6. Divide cooked quinoa into bowls, top with sliced chicken, dollops of tzatziki, cherry tomatoes, red onion, olives, and sprinkle with fresh parsley or dill.
  7. Drizzle a little olive oil or extra lemon juice on top if desired. Serve immediately.

Notes

Marinate chicken for at least 10 minutes for best flavor. Rinse quinoa well to remove bitterness. Squeeze excess water from grated cucumber to keep tzatziki creamy. Cook chicken over medium-high heat to get a nice sear without drying out. Let chicken rest after cooking to keep it juicy. Can substitute quinoa with brown rice or couscous. For dairy-free tzatziki, use coconut or almond yogurt and substitute dill with mint.

Nutrition

Keywords: Greek chicken bowls, tzatziki, quinoa, quick dinner, healthy recipe, Mediterranean, weeknight meal

Find it online: https://cheerycrisp.com/quick-flavorful-greek-chicken-bowls-recipe-with-homemade-tzatziki-and-quinoa/