Description
These vibrant, healthy Greek chicken bowls combine tender marinated chicken, quinoa base, fresh veggies, and a zesty yogurt sauce. Packed with Mediterranean flavors, they’re quick to prepare and perfect for weeknight meals or lunch.
Ingredients
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 lemon (zest and juice)
2 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
1 cup uncooked quinoa
2 cups water
½ cucumber (diced)
1 cup cherry tomatoes (halved)
¼ cup crumbled feta cheese
¼ cup chopped parsley
2 tbsp plain Greek yogurt
1 tbsp olive oil (for the sauce)
1 clove garlic (minced)
1 tbsp red wine vinegar (or substitute with lemon juice for non-alcoholic option)
Instructions
Marinate chicken: In a bowl, combine chicken, 2 tbsp olive oil, lemon zest and juice, minced garlic, oregano, basil, salt, and pepper. Let sit for 15–20 minutes.
Cook quinoa: Rinse quinoa and combine with 2 cups water in a pot. Bring to a boil, reduce heat, and simmer until tender (15–20 minutes).
Cook chicken: Heat a skillet over medium-high heat. Sear chicken for 5–7 minutes per side until fully cooked. Let rest, then slice into strips.
Prepare yogurt sauce: Mix Greek yogurt, 1 tbsp olive oil, minced garlic, and red wine vinegar (or lemon juice) with a pinch of salt.
Assemble bowls: Layer cooked quinoa, sliced chicken, cucumber, tomatoes, feta, and parsley. Top with yogurt sauce before serving.
Notes
Use chicken thighs for juicier results
Substitute quinoa with couscous or brown rice
Add sliced Kalamata olives or avocado for extra flavor
Yogurt sauce can be made ahead and refrigerated
Leftovers keep for 2–3 days in the fridge
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Pan Searing & Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg