Greek Chicken Bowls
A Flavorful Mediterranean getaway featuring grilled chicken, fresh veggies, and creamy tzatziki sauce, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 cups cooked quinoa For serving as the base.
- 1 lb boneless, skinless chicken breasts To be grilled.
- 1 tablespoon olive oil For grilling the chicken.
- 2 cups cherry tomatoes, halved Fresh topping.
- 1 whole cucumber, diced
- 1 whole red onion, thinly sliced Adds crunch and flavor.
- 1 cup feta cheese, crumbled For creaminess.
- 1/4 cup Kalamata olives, pitted and sliced Optional, can be omitted.
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Tzatziki sauce (homemade or store-bought) For drizzling.
Instructions
Preparation
- Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper.
- Grill chicken for 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest before slicing.
- In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill to make tzatziki.
Assembly
- Divide cooked quinoa among serving bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Drizzle tzatziki sauce over the top, sprinkle with fresh parsley, and serve with lemon wedges.
Notes
Store leftovers in the fridge for up to 3 days, keeping ingredients separate for freshness. For freezing, store chicken and quinoa in airtight containers for up to a month.