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Greek Chicken Quinoa Bowl

A delightful blend of flavors combining tender chicken, fresh vegetables, and protein-packed quinoa, this dish offers a wholesome meal that embodies the vibrancy of Greek cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Grain
  • 2 cups quinoa 1 cup uncooked
Proteins
  • 2 lb chicken thighs marinated and cooked
Vegetables
  • 1 medium red onion, diced
  • 1 medium English cucumber, chopped
  • 1 cup cherry tomatoes, cut in half
Condiments and Dressing
  • 1 cup tzatziki sauce
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup kalamata olives, sliced

Method
 

Cooking Quinoa
  1. Bring 2 cups of water to a boil in a large pot. Once boiling, add the rinsed quinoa, stir well, reduce heat to a simmer, cover, and let cook for about 15-20 minutes until water is absorbed and quinoa is tender. Fluff with a fork and set aside.
Preparing Chicken
  1. Marinate and grill or pan-cook the chicken thighs according to your favorite Greek chicken recipe. Once cooked, let cool slightly and slice into bite-sized pieces.
Making Tzatziki Sauce
  1. If making from scratch, start by grating a fresh cucumber, squeezing out excess water. Combine grated cucumber with yogurt, garlic, and a splash of lemon juice. Stir until well blended, and set aside.
Assembling the Bowl
  1. In a large mixing bowl, combine the cooked quinoa, sliced chicken, chopped cucumbers, halved cherry tomatoes, sliced kalamata olives, and diced red onion. Gently toss until well mixed.
  2. Add tzatziki sauce, using a generous amount for creaminess and flavor. Crumble feta cheese on top.
  3. Drizzle with olive oil and sprinkle black pepper to taste. Garnish with dill before serving.

Notes

This dish is versatile; serve it warm or cold, and consider buffet-style presentation for guests to customize their bowls. Leftovers can be stored in an airtight container in the refrigerator for up to three days.