Print

Fresh Mediterranean Quinoa Bowls with Grilled Chicken

Mediterranean Quinoa Bowls - featured image
Print Recipe

A quick and easy Mediterranean-inspired quinoa bowl featuring grilled chicken, fresh veggies, and homemade tzatziki sauce. Perfect for healthy weeknight dinners or meal prep.

Ingredients

Scale
  • 1 cup (170 g) uncooked quinoa, rinsed
  • 2 large boneless, skinless chicken breasts, pounded slightly
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • 1 medium cucumber, peeled and finely grated for tzatziki
  • ½ cup diced cucumber for bowl topping
  • 1 cup (240 ml) Greek yogurt, full-fat or 2%
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced (optional)
  • Salt and black pepper, to taste
  • Optional toppings: Kalamata olives, crumbled feta cheese, toasted pine nuts

Instructions

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
  2. In a bowl, whisk together 2 tablespoons olive oil, juice of half a lemon, 2 minced garlic cloves, dried oregano, salt, and pepper. Coat chicken breasts evenly in marinade and let sit for at least 15 minutes or up to 2 hours in the fridge.
  3. Grate peeled cucumber finely and squeeze out excess moisture using a kitchen towel. In a bowl, combine grated cucumber, Greek yogurt, 1 minced garlic clove, juice of remaining half lemon, chopped dill, salt, and pepper. Stir well and refrigerate until serving.
  4. Heat grill or grill pan over medium-high heat. Grill chicken breasts 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest chicken for 5 minutes, then slice thinly against the grain.
  5. Divide cooked quinoa between bowls. Top with sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley. Drizzle generously with tzatziki sauce and add optional toppings if desired.
  6. Finish with a drizzle of olive oil and a pinch of cracked black pepper. Serve immediately or chill for a refreshing cold bowl.

Notes

Marinate chicken for at least 15 minutes for best flavor. Squeeze excess moisture from grated cucumber to avoid watery tzatziki. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Store tzatziki separately to keep bowl ingredients fresh when meal prepping.

Nutrition

Keywords: quinoa bowl, grilled chicken, Mediterranean, tzatziki, healthy recipe, meal prep, easy dinner

Find it online: https://avabowls.com/fresh-mediterranean-quinoa-bowls-with-grilled-chicken-easy-healthy-recipe/