Greek-Inspired Chicken and Quinoa Bowl Recipe
A flavorful quinoa bowl featuring Greek-style chicken, tomatoes, cucumbers, olives, feta, and tzatziki!
I’m a supporter of ‘bowls’ where you combine a grain, such as rice or quinoa, a protein, and various ingredients in a bowl to create a complete meal! Burrito-style bowls are among my favorite meals, and these Greek/Mediterranean bowls are another. The protein in these bowls is chicken that has been marinated in olive oil, lemon juice, garlic, and oregano prior to cooking. While rice is a good option here, I lean towards quinoa, which takes approximately the same time to prepare. The bowls are complemented with tomatoes, cucumbers, onion, olives, feta, and tzatziki sauce (link) (a delicious Greek-style cucumber sauce).
Greek Chicken Quinoa Bowls
Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A flavorful quinoa bowl featuring Greek-style chicken, tomatoes, cucumbers, olives, feta, and tzatziki!
ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 cloves garlic, minced/grated
- 1 teaspoon oregano
- 1/2 teaspoon (smoked) paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless and skinless chicken breast or thigh, cut into bite-sized pieces
- 1 cup quinoa (or rice)
- 2 cups water (or chicken broth (link))
- 1 cup tomato, diced
- 1 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup kalamata olives, sliced
- 1/4 cup feta, crumbled
- 1/2 cup tzatziki sauce (link)
For the marinade/dressing:
For the chicken:
For the quinoa bowl:
directions
- Combine all ingredients thoroughly.
- Marinate the chicken in the dressing for 30 minutes to overnight.
- Heat a skillet over medium heat, add the chicken along with the marinade and cook until the chicken is fully cooked, approximately 8-10 minutes.
- Bring the quinoa and water to a boil in a saucepan, cover, lower the heat, and let simmer for 15 minutes.
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