Description
A fresh and flavorful high-protein Mediterranean chicken bowl made with seasoned grilled chicken, quinoa, crisp vegetables, and a creamy tzatziki sauce. Perfect for meal prep and ready in just 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup uncooked quinoa
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- While quinoa cooks, rub chicken breasts with olive oil, oregano, paprika, garlic powder, cumin, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then slice.
- Prepare vegetables by chopping tomatoes, cucumber, and onion. Slice olives and rinse chickpeas.
- Assemble bowls by dividing quinoa into serving bowls. Top with sliced chicken, tomatoes, cucumber, onion, olives, chickpeas, and feta cheese.
- Add a generous spoonful of tzatziki sauce on top. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Swap quinoa for brown rice or cauliflower rice for variation.
- Grill chicken outdoors for extra smoky flavor.
- Store components separately in airtight containers for up to 4 days.
- For dairy-free option, omit feta and use dairy-free tzatziki.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Stovetop
- Cuisine: Mediterranean