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–+ servings
Mediterranean Chicken Bowls

Mediterranean Chicken Bowls Bursting with Flavor and Protein

Mediterranean Chicken Bowls bursting with flavor and high in protein for a satisfying and colorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Substitute with chicken thighs for juicier option.
  • 2 tablespoons Olive Oil Use avocado oil for different flavor.
  • 1 tablespoon Lemon Juice Substitute with lime juice if needed.
  • 2 teaspoons Dried Oregano Fresh oregano can be used for stronger flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic works as a substitute.
  • Kosher Salt Adjust to taste.
  • Black Pepper Adjust to taste.
For the Tzatziki
  • 1 cup Greek Yogurt Use dairy-free yogurt for a vegan version.
  • 1/2 piece Cucumber Use different types like Persian cucumbers for variety.
  • 1 clove Garlic Fresh garlic enhances the taste.
  • 1 tablespoon Dill Fresh dill can elevate the flavor.
For the Bowls
  • 1 cup White Quinoa Substitute with brown rice if preferred.
  • 2 cups Water or Chicken Broth Vegetable broth works for a vegetarian option.
  • 1 cup Cherry Tomatoes Use grape tomatoes or chopped larger tomatoes.
  • 1/2 cup Kalamata Olives Substitute with black olives for milder flavor.
  • 1/2 piece Red Onion Green onions can be used for a milder taste.
  • 1/2 cup Feta Cheese Use vegan feta or omit for dairy-free.
  • 1 teaspoon Dry Dill Flakes Enhances the aesthetic of the dish.

Equipment

  • Grill or Skillet
  • Medium bowl
  • pan
  • Fine mesh strainer

Method
 

Tzatziki Preparation
  1. Grate half a cucumber and squeeze out excess liquid. In a medium bowl, mix cucumber with 1 cup of Greek yogurt, minced garlic, lemon juice, chopped dill, and salt. Mix well, cover, and refrigerate for at least 10 minutes.
Chicken Marination
  1. Combine 1 pound of chicken breast with 2 tablespoons of olive oil, lemon juice, dried oregano, garlic powder, and salt and pepper. Toss to coat and set aside for 10 minutes.
Grilling Chicken
  1. Preheat grill or skillet over medium-high heat. Grill marinated chicken for 4-6 minutes on each side, until charred and cooked through. Let rest before slicing.
Cooking Quinoa
  1. Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water or broth, bring to boil, then reduce to low and cover for 15 minutes. Keep covered for an additional 5 minutes.
Assembling Bowls
  1. Divide quinoa among serving bowls. Layer with grilled chicken, cucumbers, cherry tomatoes, olives, red onion, and top with feta cheese and tzatziki.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 48gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Enjoy with a light salad or crusty bread. Store ingredients separately for freshness.

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