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Healthy Mediterranean Chicken Quinoa Bowl Recipe with Easy Tzatziki and Veggies

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A wholesome and flavorful Mediterranean bowl featuring juicy marinated chicken, fluffy quinoa, crisp veggies, and a cool homemade tzatziki sauce. Perfect for a quick, healthy lunch or dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (optional)
  • Fresh parsley or dill, chopped (for garnish)
  • 1 cup Greek yogurt (full-fat or 2%)
  • 1/2 cucumber, finely grated and drained
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper, to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, combine olive oil, minced garlic, dried oregano, lemon juice, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and marinate for at least 15 minutes or up to 2 hours in the fridge.
  2. Cook the Quinoa: Rinse quinoa thoroughly under cold water. In a medium saucepan, bring water or broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Prepare the Tzatziki Sauce: Grate half a cucumber and squeeze out excess water. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir well and refrigerate for at least 10 minutes.
  4. Cook the Chicken: Heat a skillet or grill pan over medium heat. Cook marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  5. Prep the Veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, halve kalamata olives, and chop fresh parsley or dill for garnish.
  6. Assemble the Bowl: Divide quinoa between bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and crumbled feta if using. Spoon tzatziki over the top and sprinkle with fresh herbs.
  7. Serve immediately or pack for a healthy lunch on the go.

Notes

Do not rush cooking the chicken; medium heat prevents drying out. Rinse quinoa well to remove bitterness. Drain grated cucumber thoroughly for thicker tzatziki. Keep tzatziki separate when meal prepping to maintain freshness. Use a meat thermometer to ensure chicken is cooked properly.

Nutrition

Keywords: Mediterranean chicken bowl, healthy chicken quinoa bowl, tzatziki sauce, easy chicken recipe, gluten-free, high protein, quick dinner

Find it online: https://evabake.com/healthy-mediterranean-chicken-quinoa-bowl-recipe-with-easy-tzatziki-and-veggies/