Greek Chicken Quinoa Bowl (Print version)

A vibrant bowl with lemon-herb chicken, quinoa, crisp veggies, and creamy tzatziki.

# What You Need:

→ Lemon Herb Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Bowl Toppings

12 - 1 cup cucumber, diced
13 - 1 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and halved (optional)
16 - 2 tablespoons fresh parsley, chopped

→ Tzatziki Sauce

17 - 1 cup Greek yogurt
18 - 1/2 cup cucumber, grated and squeezed dry
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# How To Make It:

01 - In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, coating thoroughly. Marinate for at least 15 minutes, or up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5-7 minutes per side until cooked through, reaching an internal temperature of 165°F. Rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, cucumber, cherry tomatoes, red onion, olives if desired, and fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve immediately while chicken is warm. Garnish with lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinner without the stress.
  • The lemon-herb chicken stays impossibly juicy, and people always ask what your secret is.
  • You can prep everything ahead and assemble in minutes, making it perfect for meal prep Sunday.
02 -
  • Don't skip rinsing the quinoa—I learned this the painful way when my first batch tasted bitter and nobody wanted to finish it.
  • Squeezing the cucumber dry for tzatziki is non-negotiable; wet cucumber will make your sauce runny and dilute all those lovely flavors you worked to build.
  • Letting the chicken rest after cooking keeps it from drying out, even if you're tempted to slice into it immediately.
03 -
  • If you're grilling the chicken outdoors, oil your grates well and get them screaming hot before the chicken touches down—this prevents sticking and gives you those beautiful char marks.
  • Keep the bowl components at different temperatures: warm or room-temperature quinoa and chicken, crisp cold vegetables, and cold tzatziki—this contrast makes every bite more interesting.
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