Tender, lemon-herb marinated chicken served over fluffy quinoa with crisp veggies, creamy tzatziki, and salty feta. A vibrant and healthy meal perfect for a quick weeknight dinner or meal prep.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
583cal
50gprotein
37gcarbs
26g
Ingredients
600 g boneless skinless chicken breasts (cut into 1-inch cubes)
Perfectly spiced Greek chicken bowl with orzo and feta – an energy-giving, fresh meal!
This american dish is perfect for dinner. With 583.44 calories and 50.41g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 cup plain greek yogurt (full-fat recommended)
1 pc english cucumber (medium-sized)
1 tbsp fresh dill (chopped)
1 cup cherry tomatoes (halved)
0.5 pc red onion (thinly sliced)
0.5 cup kalamata olives (pitted and halved)
0.5 cup feta cheese (crumbled)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes, 3 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
Toss well to coat the chicken evenly.
Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 4 hours for best flavor.
2
Cook the Quinoa
Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water.
In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 tsp of salt. Bring to a boil.
Reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until all the water is absorbed.
Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
3
Prepare the Tzatziki Sauce
Grate half of the English cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess water.
In a small bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, chopped fresh dill, and the remaining 1/4 tsp salt.
Stir until well combined. Cover and chill in the refrigerator until ready to serve.
4
Prepare the Bowl Toppings
While the chicken and quinoa are cooking, prepare the fresh toppings.
Chop the remaining half of the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives.
5
Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Place the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for 5 minutes before serving.
6
Assemble the Bowls
Divide the fluffed quinoa evenly among four bowls.
Top with the cooked chicken, chopped cucumber, cherry tomatoes, red onion, and Kalamata olives.
Sprinkle with crumbled feta cheese, add a generous dollop of tzatziki sauce, and garnish with fresh parsley.