Spring is finally here and it is time for fresh, bright flavors. You want a meal that feels light but keeps you full all afternoon. These Greek chicken bowls are the answer to your busy weeknight prayers.
It is 6pm and you need something nutritious and fast. This recipe delivers a satisfying, high-protein meal without any of the stress. It is colorful, vibrant, and tastes like a sunny Mediterranean vacation in a bowl.
Why This Recipe Is a Winner
This dish is a total game-changer for your healthy reset goals. It balances lean protein with fiber-rich quinoa and crisp, fresh vegetables. You will love how the zesty lemon ties everything together beautifully. It is budget-friendly and much better than expensive takeout options.
Busy families will appreciate how quickly this comes together. It is designed to be simple and approachable for every home cook. You get restaurant-quality results with very little cleanup required. These bowls are truly the ultimate stress-free dinner solution.
Simple Cooking Method
Making these bowls is incredibly easy and rewarding. You simply simmer the quinoa while the chicken sears in a pan. The fresh vegetables require just a quick and easy chop. Even if you are a beginner, you can master this meal. You will feel like a pro in the kitchen today.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use the freshest produce you can find for the best results.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup white quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.5 cup crumbled feta cheese
- 0.5 cup tzatziki sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Step-by-Step Directions
- Combine rinsed quinoa and chicken broth in a medium saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
- Remove quinoa from heat. Stir in lemon juice, lemon zest, and 1 tablespoon of olive oil. Fluff with a fork and set aside.
- In a mixing bowl, toss the cubed chicken with dried oregano, garlic powder, salt, pepper, and 1 tablespoon of olive oil until evenly coated.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 8 to 10 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- In a separate small bowl, toss together the diced cucumber, cherry tomatoes, and red onion.
- Distribute the lemony quinoa equally among four meal prep containers or bowls. Top each with a portion of the cooked chicken, the cucumber-tomato salad, 2 tablespoons of crumbled feta, and a dollop of tzatziki sauce.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. They also taste wonderful at room temperature for a quick lunch. Add a side of warm pita bread for extra comfort. Pack them into glass containers for easy weekday meal prep. Sit back, relax, and enjoy every fresh bite.
Keep It Fresh
Store your assembled bowls in the fridge for up to four days. Keep the tzatziki in a small separate container if you can. This prevents the vegetables from getting too soft over time. Reheat the chicken and quinoa gently in the microwave. The fresh salad stays crisp and delicious when cold.
Tips for Best Results
- Always rinse your quinoa to remove any natural bitterness.
- Don’t skip the fresh lemon zest for maximum flavor.
- Cut chicken into even pieces so they cook at the same time.
- Use English cucumbers because they have thinner skin and fewer seeds.
- Make the vegetable salad while the chicken is browning.
- Add a splash of water when reheating quinoa to keep it fluffy.
- Try grilling the chicken for a smoky summer twist.
Ways to Switch It Up
- Swap the chicken for chickpeas for a vegetarian-friendly option.
- Use brown rice or farro if you prefer a heartier grain.
- Add kalamata olives for a salty, Mediterranean punch.
- Replace tzatziki with a scoop of creamy hummus instead.
Common Questions
Can I make this recipe ahead of time?
Yes, this is one of my favorite meal prep recipes. The flavors actually meld together even better the next day. Just keep the dressing or sauce separate until serving.
Is this recipe gluten-free?
It certainly is! Quinoa is a naturally gluten-free seed that acts like a grain. Just ensure your chicken broth is certified gluten-free as well.
I hope these bright bowls bring a little sunshine to your kitchen this week. They are the perfect way to feel energized and satisfied. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup white quinoa, thoroughly rinsed
- 2 cups low -sodium chicken broth
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.5 cup crumbled feta cheese
- 0.5 cup tzatziki sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Instructions
- Combine rinsed quinoa and chicken broth in a medium saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
- Remove quinoa from heat. Stir in lemon juice, lemon zest, and 1 tablespoon of olive oil. Fluff with a fork and set aside.
- In a mixing bowl, toss the cubed chicken with dried oregano, garlic powder, salt, pepper, and 1 tablespoon of olive oil until evenly coated.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 8 to 10 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- In a separate small bowl, toss together the diced cucumber, cherry tomatoes, and red onion.
- Distribute the lemony quinoa equally among four meal prep containers or bowls. Top each with a portion of the cooked chicken, the cucumber-tomato salad, 2 tablespoons of crumbled feta, and a dollop of tzatziki sauce.
