Description
Bright and uncomplicated Greek Chicken Bowls packed with protein, quinoa, fresh vegetables, and a tangy tzatziki sauce, perfect for meal prep or quick weeknight dinners.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup bell pepper, diced
- 1 cup feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Fresh dill for garnish
Instructions
- Make the tzatziki: In a small bowl, stir together the Greek yogurt, lemon juice, minced garlic, and a pinch of chopped dill. Season with salt and set aside.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add diced chicken and sprinkle with garlic powder, onion powder, oregano, salt, and pepper. Sauté until cooked through and lightly browned, about 6–8 minutes.
- Assemble the bowls: Divide cooked quinoa between serving bowls. Top with cooked chicken, cucumber, cherry tomatoes, red onion, and bell pepper.
- Finish and serve: Sprinkle crumbled feta over the bowls, drizzle tzatziki sauce, and garnish with fresh dill. Serve immediately.
Notes
Store assembled bowls without tzatziki for up to 3–4 days. Keep tzatziki in a sealed container for 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg