Greek Chicken Quinoa Bowl

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Introduction
The Greek Chicken Quinoa Bowl is a fresh, flavorful, and nutritious meal packed with Mediterranean ingredients. It features marinated grilled chicken, quinoa, fresh veggies, and a tangy tzatziki sauce. This is a great option for a healthy lunch or dinner that’s easy to prepare and full of vibrant flavors!

Ingredients

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste

For the Quinoa:

  • 1 cup quinoa (uncooked)
  • 2 cups water or chicken broth (for extra flavor)

For the Bowl:

  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)

For the Tzatziki Sauce:

  • 1/2 cup Greek yogurt
  • 1/4 cucumber, finely grated and excess water squeezed out
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1 tsp dried dill (or fresh, if available)
  • Salt and black pepper to taste

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 2: Cook the Quinoa

  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, combine the quinoa and water (or chicken broth).
  3. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and the liquid is absorbed.
  4. Fluff the quinoa with a fork and set aside to cool slightly.

Step 3: Make the Tzatziki Sauce

  1. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill.
  2. Stir to combine and season with salt and pepper to taste.
  3. Set aside in the fridge to chill while preparing the rest of the dish.

Step 4: Grill the Chicken

  1. Preheat your grill or grill pan over medium-high heat.
  2. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
  3. Let the chicken rest for 5 minutes before slicing it into strips.

Step 5: Assemble the Bowls

  1. Divide the cooked quinoa between two bowls.
  2. Top with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
  3. Drizzle with tzatziki sauce and garnish with fresh parsley.

Step 6: Serve

  1. Serve the bowls immediately with extra tzatziki sauce on the side for dipping.

Tips:

  • For a low-carb version, swap quinoa for cauliflower rice.
  • Add other veggies like bell peppers or roasted eggplant for more variety.
  • If you prefer a vegan option, swap the chicken for chickpeas or grilled tofu and use a dairy-free yogurt for the tzatziki.

This Greek Chicken Quinoa Bowl is not only filling but also full of healthy, vibrant ingredients.

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