Go Back
Healthy Greek chicken bowls with lemony quinoa, fresh cucumbers, tomatoes, and creamy tzatziki sauce in white bowls.
Print Recipe

Sunny Greek Chicken Bowls with Lemony Quinoa

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 485kcal

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.