Print

Flavorful Greek Chicken Bowl Recipe with Easy Homemade Tzatziki and Quinoa

Greek chicken bowl - featured image
Print Recipe

A fresh and comforting Greek chicken bowl featuring marinated chicken, homemade tzatziki sauce, and fluffy quinoa. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly cracked black pepper to taste
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium chicken broth (480 ml)
  • Pinch of salt
  • 1 cup full-fat Greek yogurt (240 ml)
  • 1/2 medium cucumber, grated and drained well
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 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. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  2. Rinse quinoa under cold water for 30 seconds. In a medium saucepan, bring 2 cups of water or broth to a boil. Add quinoa and a pinch of salt. 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 the cucumber and squeeze out excess water using a clean kitchen towel. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
  4. Heat a skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes before slicing thinly.
  5. Assemble bowls by layering quinoa, sliced chicken, dollops of tzatziki, cherry tomatoes, red onion slices, and Kalamata olives. Garnish with fresh parsley or dill.

Notes

Drain the grated cucumber well to prevent watery tzatziki. Use a meat thermometer to ensure chicken is cooked to 165°F for juiciness. Let chicken rest after cooking to keep it moist. Avoid overcrowding the pan to get a good sear.

Nutrition

Keywords: Greek chicken bowl, tzatziki, quinoa, Mediterranean, healthy dinner, easy recipe, homemade tzatziki, marinated chicken

Find it online: https://cooksyla.com/flavorful-greek-chicken-bowl-recipe-with-easy-homemade-tzatziki-and-quinoa/