Greek Chicken Tzatziki Bowls Recipe
Imagine tender, herb-marinated chicken nestled over fluffy quinoa with a vibrant, crunchy salad, all crowned with a dollop of cool, garlicky tzatziki. These Greek Chicken Tzatziki Bowls are a complete, flavor-packed meal that’s as satisfying to eat as it is beautiful to look at. After extensive testing, I’ve streamlined the process to deliver maximum taste with minimal fuss, making this a go-to recipe for a healthy and delicious dinner any night of the week.
PrintGreek Chicken Tzatziki Bowls
Ingredients
Scale
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, sliced
- 1/4 cup Kalamata olives, sliced
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix together Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Add diced chicken breast to the Greek yogurt mixture and marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned and cooked through.
- Meanwhile, prepare the quinoa according to package instructions.
- Assemble the bowls by dividing cooked quinoa among serving bowls.
- Top with cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and sliced Kalamata olives.
- Garnish with fresh parsley.
- Serve the Greek Chicken Tzatziki Bowls and enjoy!
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