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Greek chicken bowl with quinoa, tzatziki, sliced chicken, vegetables, feta, and olives

Greek Chicken Bowls with Quinoa and Tzatziki Sauce

Greek Chicken Bowls with Quinoa and Tzatziki Sauce are fresh, hearty bowls with tender chicken, creamy tzatziki, and crisp toppings. They are an easy choice for a flavorful weeknight meal with a satisfying mix of textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 620
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • Olive oil for cooking
Bowls
  • 2 cups cooked quinoa or rice
  • 1 cucumber, diced for bowls and grated for tzatziki sauce
  • 1 cup cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 2 cups mixed greens
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, and olive oil before cooking.
  2. Grate the cucumber for the tzatziki sauce and prepare the remaining vegetables by dicing, slicing, and halving as needed.
Cooking
  1. Grill or pan-fry the seasoned chicken breasts for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F / 74°C.
  2. Allow the cooked chicken to rest for 5 minutes, then slice it into thin pieces.
Assembly
  1. Add cooked quinoa or rice to bowls as the base, then arrange the sliced chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and mixed greens on top.
  2. Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt to make a creamy tzatziki sauce.
  3. Spoon the tzatziki sauce over the bowls and add crumbled feta cheese before serving.

Notes

Drain the grated cucumber well before combining it with the yogurt mixture to help keep the tzatziki sauce creamy.