Greek Lemon Chicken Bowls with Quinoa & Tzatziki Recipe
Delicious and healthy Greek Lemon Chicken Bowls featuring tender marinated chicken breasts served over fluffy quinoa, topped with fresh diced cucumber, tomato, red onion, crumbled feta, and creamy tzatziki sauce. A perfect balanced meal with bright Mediterranean flavors, ideal for a quick weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek/Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Chicken Marinade:
- 2 chicken breasts (6 oz each)
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 garlic clove, minced
- Salt & pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
For the Veggie Mix and Toppings:
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 cup diced red onion
- 1/4 cup crumbled feta
- 1/4 cup tzatziki sauce
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts and coat well with the marinade. Let it sit for 10 minutes to absorb the flavors.
- Cook the Quinoa: Rinse quinoa under cold water. In a medium pot, bring 2 cups of water or low-sodium chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook the Chicken: Heat a skillet over medium-high heat. Add marinated chicken breasts and cook for 5–6 minutes on each side until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a couple of minutes before slicing.
- Prepare the Veggie Mix: Dice cucumber, tomato, and red onion. Combine them in a bowl and mix gently to combine.
- Assemble the Bowls: Place a portion of cooked quinoa at the base of each bowl. Slice the cooked chicken breasts and arrange on top. Add the fresh veggie mix, sprinkle with crumbled feta, and drizzle with tzatziki sauce. Serve immediately and enjoy!
Notes
- Marinating the chicken for longer than 10 minutes (up to 2 hours) can enhance the flavor further.
- Use low-sodium chicken broth for cooking quinoa to add extra flavor without too much salt.
- Tzatziki can be homemade or store-bought for convenience.
- For a gluten-free meal, ensure the tzatziki and broth are certified gluten-free.
- Leftover chicken and quinoa store well and can be reheated for quick meals.
Keywords: Greek lemon chicken, quinoa bowl, tzatziki sauce, Mediterranean chicken, healthy chicken bowl, easy dinner, low fat recipe
