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A vibrant Mediterranean bowl with grilled chicken, feta cheese, olives, and fresh cucumbers over lemony quinoa.

Sunny Greek Chicken Bowls with Lemony Quinoa

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 3 tbsp olive oil, divided
  • 4 tbsp lemon juice, divided
  • 1 tsp dried oregano
  • 3 cloves garlic , minced
  • 1 cup dry quinoa
  • 2 cups chicken broth
  • 1 tsp lemon zest
  • 1 large cucumber , diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted
  • 1/2 cup tzatziki sauce
  • 0.5 tsp sal t
  • 0.25 tsp black pepper

Method
 

  1. In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for 20 minutes.
  2. Rinse quinoa under cold water. In a pot, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Remove quinoa from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lemon zest and remaining 2 tablespoons lemon juice.
  4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 8-10 minutes or until the internal temperature reaches 165F (74C).
  5. Divide lemony quinoa into four bowls.
  6. Top each bowl with cooked chicken, diced cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
  7. Serve with a dollop of tzatziki sauce.