Greek Chicken Quinoa Bowls
This Greek Chicken Quinoa Bowl recipe has tender chicken marinated in a zesty lemon sauce, crunchy vegetables, fresh quinoa, and a creamy homemade tzatziki sauce.
Ingredients
- 1 lb chicken breast
- 1 cucumber sliced
- ¼ cup red onion sliced
- 1 large Roma tomato sliced
- ¼ cup kalamata olives
- ¼ cup feta cheese
- 1 cup quinoa uncooked
- 1.25 cups water
Marinade
- ¼ cup olive oil
- Juice of 1 lemon plus zest reserve ½ tablespoon lemon juice for Tzatziki
- 1 clove of garlic grated (or finely minced)
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Pinch of salt
Tzatziki sauce
- ½ cup greek yogurt full fat
- 2 tablespoons grated cucumber
- 1 clove of garlic grated (or finely minced)
- ½ tablespoon lemon juice
- ½ tablespoon fresh dill chopped
Instructions
- First prepare the marinade. Combine everything together in a small bowl and whisk to combine (or add to a small mason jar and shake) Be sure to save ½ tablespoon of the lemon juice to add to the Tzatziki sauce.
- Add half the marinade to a separate bowl and save one half to add to quinoa after it cooks. Add chicken to the bowl with half the marinade and mix to evenly coat. Add to the fridge and marinade for at least 30 minutes, or up to several hours.
- While the chicken marinades, chop the vegetables and prepare the tzatziki sauce. Grate 2 tablespoons of the cucumber and add to a small bowl, and then chop the remaining cucumber into bite sized slices and reserve for later. Add the remaining ingredients for the Tzatziki sauce and stir to combine. Cover and refrigerate until you are ready to use.
- Next, cook the quinoa. Add to a strainer and rinse with cold water. Then, add to a saucepan and add the water. Bring to a simmer and then cover and reduce to low for 15 minutes. Then remove from heat and leave the lid on and let it sit for an additional 5 minutes. (read your package instructions to ensure proper cooking techniques, each brand may be different) Fluff with a fork and then add the half of marinade that you set aside. Stir to evenly coat and set aside.
- While the quinoa cooks, cook the chicken in a skillet over medium heat. Add 1 tablespoon of cooking oil, and then place chicken in the hot pan. (Discard any leftover marinade that was with the chicken) Cook on each side for about 5-7 minutes or until the internal temperature reaches 165 degrees F. (I recommend checking with a meat thermometer)
- Add quinoa to a bowl, and then top with sliced chicken, cucumbers, tomatoes, red onion, and kalamata olives. Sprinkle with feta and add a dollop of Tzatziki sauce. And enjoy!
Nutrition
Serving: 1gCalories: 449kcalCarbohydrates: 19gProtein: 42gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 16gCholesterol: 106mgSodium: 275mgFiber: 2gSugar: 5g
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
