Description
This recipe for Greek Chicken Quinoa Bowls is loaded with your favorite Greek flavors. Grilled chicken, feta cheese, olives, and quinoa all drizzled with homemade tzatziki make these bowls the perfect Mediterranean-inspired meal.
Ingredients
- 2 cups quinoa cooked (1 cup uncooked)
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 medium red onion, diced
- 1 medium English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 2 lb chicken thighs, marinated and cooked (see Greek chicken recipe)
- 1 cup tzatziki sauce for dressing (see tzatziki sauce recipe)
Instructions
- Cook quinoa: Place 2 cups of water into a saucepan with 1 cup quinoa, season with salt, bring to a gentle boil. Cover and simmer 15-20 minutes until cooked through.
- Cook chicken according to Greek chicken recipe. Slice cooked chicken.
- Make tzatziki sauce using tzatziki recipe.
- In bowls, add cooked quinoa, chicken thighs, cucumbers, tomatoes, olives, and red onion.
- Add tzatziki sauce and crumbled feta, drizzle olive oil, sprinkle black pepper, garnish with dill, and enjoy!
Notes
- Marinate chicken at least 12 hours; overnight gives best flavor.
- Always marinate chicken in refrigerator.
- Squeeze excess liquid from grated cucumber for thick, creamy tzatziki.
- Chicken thighs are done at internal temperature of 170°F.
- Use hummus instead of tzatziki for a dairy-free option.
- Store-bought tzatziki is a quick and easy time-saver.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cook
- Cuisine: Greek