Description
These Greek Chicken Bowls balance bright Mediterranean flavors with weeknight ease, incorporating nutty quinoa, charred chicken, fresh vegetables, tangy feta, and cooling tzatziki, ready in about 30-40 minutes.
Ingredients
- 2 cups cooked quinoa (about 2/3 cup dry quinoa)
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 bell pepper, diced (any color)
- 2 cups spinach or mixed greens
- 1 cup crumbled feta cheese
- 1 cup tzatziki sauce
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper
Instructions
- Prepare the quinoa: Rinse 2/3 cup dry quinoa under cold water, combine with 1 1/3 cups water in a pot; bring to boil, reduce to low, cover and simmer for 12-15 minutes until water is absorbed. Let sit for 5 minutes, then fluff with a fork.
- Grill the chicken: Pat chicken dry, season with salt and pepper, then grill on medium-high for 5-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- Chop the vegetables: Dice cucumber and bell pepper, halve cherry tomatoes, and thinly slice onion. Soak onion slices in cold water to reduce sharpness if desired.
- Toss the base: In a large bowl, combine quinoa, chicken, cucumber, tomatoes, onion, and bell pepper. Drizzle with olive oil and season with salt and pepper. Toss gently.
- Assemble bowls: Divide mixture among 4 bowls, top with spinach, sprinkle feta, and add tzatziki. Drizzle with olive oil and serve immediately.
Notes
Store components separately for best texture. Can make ahead and keep vegetables and tzatziki separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean