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Fresh Greek Chicken Bowl Recipe Easy Lemon Herb Quinoa Tzatziki Bowl

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A bright and fresh Greek-inspired chicken bowl featuring herb-marinated chicken, lemon herb quinoa, and creamy homemade tzatziki. Perfect for a quick, nutritious meal that feels like sunshine on a plate.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil (for marinating)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Greek oregano)
  • Salt and freshly ground black pepper to taste
  • 1 cup quinoa (170g), rinsed well
  • 2 cups chicken or vegetable broth (475ml)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • Zest of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • 1 cup plain Greek yogurt (240g), full-fat
  • Half a medium cucumber, grated and drained
  • 1 garlic clove, minced finely
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh dill, finely chopped
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste
  • A handful of cherry tomatoes, halved
  • Kalamata olives, pitted and sliced (optional)
  • Thinly sliced red onion (optional)
  • A couple of handfuls fresh spinach or mixed greens

Instructions

  1. In a medium bowl, combine 2 tablespoons olive oil, juice of 1 lemon (about 3 tablespoons), 2 minced garlic cloves, 1 teaspoon dried oregano, salt, and pepper to taste. Add the chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
  2. Rinse 1 cup quinoa under cold water using a fine mesh strainer until water runs clear. In a medium saucepan, bring 2 cups chicken or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  3. While quinoa rests, stir in 2 tablespoons chopped parsley, 1 tablespoon chopped dill, zest of 1 lemon, 1 tablespoon olive oil, and salt to taste. Set aside.
  4. Grate half a cucumber and place it in a fine mesh strainer or wrap in a clean kitchen towel to squeeze out excess water. In a bowl, combine 1 cup plain Greek yogurt, grated cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon chopped fresh dill, 1 teaspoon olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
  5. Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for about 5-6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
  6. Place a handful of fresh spinach or mixed greens in each serving bowl. Add a generous scoop of lemon herb quinoa, top with sliced chicken, a dollop of tzatziki, halved cherry tomatoes, Kalamata olives, and thinly sliced red onion if using. Drizzle a little extra olive oil on top if desired.

Notes

Rinse quinoa well to remove bitterness. Drain grated cucumber thoroughly to avoid watery tzatziki. Let chicken rest after cooking to keep it juicy. Tzatziki tastes better if made an hour ahead. Use fresh herbs for best flavor. Chicken thighs can be substituted, adjusting cooking time accordingly. For dairy-free, substitute Greek yogurt with coconut or almond yogurt.

Nutrition

Keywords: Greek chicken bowl, lemon herb quinoa, tzatziki, healthy dinner, quick meal, Mediterranean, gluten-free, easy recipe

Find it online: https://lyrafeast.com/fresh-greek-chicken-bowl-recipe-easy-lemon-herb-quinoa-tzatziki-bowl/