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Greek Chicken Bowls

Juicy grilled chicken served atop a vibrant and crunchy salad of vegetables and quinoa, topped with creamy tzatziki sauce. Quick, fresh, and bursting with flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked quinoa You can use leftover quinoa for meal prep.
  • 4 pieces chicken breasts Can substitute with grilled mushrooms or chickpeas for a vegan option.
  • 2 tablespoons olive oil Plus more for marinating the chicken.
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 cup cucumber, diced Also needed for tzatziki.
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 cup bell peppers, diced
  • 1/2 cup feta cheese, crumbled
For the Tzatziki Sauce
  • 1 cup Greek yogurt Can be replaced with dairy-free yogurt for a vegan option.
  • 1 piece cucumber (grated and drained)
  • 1 clove garlic (minced)
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. Season the chicken with olive oil, oregano, garlic powder, salt, and pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked. Let it rest before slicing.
Assembly
  1. In a large bowl, toss together cooked quinoa, diced cucumber, cherry tomatoes, red onion, bell peppers, and feta cheese.
  2. In a small bowl, mix together Greek yogurt, grated cucumber, minced garlic, olive oil, vinegar, and salt and pepper for the tzatziki sauce.
  3. Serve the grilled chicken over the quinoa salad and drizzle with tzatziki sauce.

Notes

Let the tzatziki chill for some time to enhance the flavors. Add fresh herbs like parsley or dill for extra flavor.