Print

Quick Flavorful Mediterranean Chicken Bowl Recipe with Tzatziki and Quinoa for Easy Healthy Meals

Mediterranean Chicken Bowl - featured image
Print Recipe

A quick and easy Mediterranean chicken bowl featuring marinated chicken, nutty quinoa, and creamy homemade tzatziki sauce, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups low sodium chicken broth or water (480 ml)
  • Pinch of salt
  • 1 cup Greek yogurt (240 ml), full-fat or 2%
  • Half a medium cucumber, peeled and finely grated
  • 1 tbsp fresh dill, chopped
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes (150 g), halved
  • Half a medium cucumber, diced
  • 1/4 cup pitted Kalamata olives (35 g), sliced
  • 1/4 small red onion, thinly sliced (optional)
  • A handful fresh parsley or mint leaves, chopped
  • 1/4 cup feta cheese (35 g), crumbled (optional)

Instructions

  1. Marinate the chicken: In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken pieces and toss to coat evenly. Let sit for at least 10 minutes or up to 2 hours in the fridge.
  2. Cook the quinoa: Rinse quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa, chicken broth or water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
  3. Prepare the tzatziki sauce: Grate peeled cucumber finely and squeeze out excess moisture. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well and refrigerate until serving.
  4. Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook 5-6 minutes per side until browned and cooked through (internal temperature 165°F/75°C). Avoid overcrowding; cook in batches if needed.
  5. Chop and prep veggies: Halve cherry tomatoes, dice cucumber, slice olives, thinly slice red onion if using, chop herbs, and crumble feta cheese.
  6. Assemble the bowls: Divide quinoa among bowls. Top with cooked chicken, spoonfuls of tzatziki, and arrange veggies and olives on the side. Sprinkle with fresh herbs and feta cheese. Serve immediately with lemon wedges if desired.

Notes

Marinate chicken for at least 10 minutes for flavor; rinsing quinoa removes bitterness; avoid overcrowding pan when cooking chicken to ensure browning; squeeze excess water from cucumber for creamy tzatziki; quinoa can be cooked ahead and reheated; rest chicken before slicing to keep it juicy.

Nutrition

Keywords: Mediterranean chicken bowl, tzatziki, quinoa, healthy meals, quick dinner, easy recipe, gluten-free, chicken marinade

Find it online: https://prismtaste.com/quick-flavorful-mediterranean-chicken-bowl-recipe-with-tzatziki-and-quinoa-for-easy-healthy-meals/