Greek Chicken Bowls
A fresh and filling weeknight meal featuring grilled chicken, vibrant vegetables, and a zesty tzatziki sauce served over quinoa.
Ingredients
Main Ingredients
- 2 cups cooked quinoa Substitute: brown rice or couscous for different textures.
- 1 pound boneless chicken breasts Substitute: thighs for more fat and flavor.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika Smoked paprika adds depth.
- to taste Salt and pepper
- 1 cucumber, diced Half grated for tzatziki.
- 1 cup cherry tomatoes, halved
- 1 cup red onion, thinly sliced Soak briefly in cold water if raw onion is too sharp.
- 1 cup bell peppers, diced Mix colors for visual appeal.
- 1/2 cup feta cheese, crumbled Use dairy-free feta for a vegan option.
For the Tzatziki Sauce
- 1 cup Greek yogurt Use full-fat for creamier texture.
- 1/2 cup cucumber, grated Squeeze out excess liquid.
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- to taste Salt
Instructions
Preparation of Chicken
- Preheat your grill or a heavy skillet over medium heat.
- Rub chicken with olive oil, garlic powder, paprika, salt, and pepper.
Cooking the Chicken
- Grill or sear for 6–7 minutes per side, until an instant-read thermometer reads 165°F (74°C).
- Remove, tent loosely with foil, and rest for 5 minutes. Slice against the grain.
Making the Veggie Mix
- In a bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell peppers, and crumbled feta.
- Toss gently and season with a little salt and pepper.
Whipping the Tzatziki
- Grate the half cucumber and squeeze out excess water.
- Mix with Greek yogurt, lemon juice, olive oil, minced garlic, and salt.
- Taste and adjust acidity or garlic as needed. Chill briefly if possible.
Assembling the Bowls
- Divide warm cooked quinoa among bowls.
- Top with sliced chicken and a generous scoop of the veggie-feta mix.
- Drizzle with tzatziki or serve it on the side.
Garnishing and Serving
- Sprinkle chopped fresh parsley over each bowl. Serve immediately.
Notes
If you prefer a grain-free bowl, swap quinoa for cauliflower rice. For a spicy twist, add a pinch of red pepper flakes to the chicken rub.