Greek Chicken Bowl with Tzatziki Sauce
A nutritious and healthy lunch, this Greek chicken bowl with tzatziki is a healthy addition to your day. The fresh vegetables, tzatziki sauce, chicken, feta cheese, and quinoa pack a punch when it comes to flavor.
You’ll love that these are meal prep friendly and healthy. Make it over the weekend and enjoy it for a quick grab and go lunch.
With these Greek chicken quinoa bowls you get a delicious and nutritious lunch or light meal idea that’s packed with protein and flavor.
Why You’ll Love This Recipe
Ingredients & Notes
Chicken – Chicken breasts get seasoned with a flavorful Italian seasoning mix to give them an extra boost of flavor.
Quinoa – High in protein and rich in fiber, quinoa is our base for these Greek chicken bowls.
Tzatziki Sauce – Store bought for easy meal prep but you can also make your favorite homemade recipe.
Veggies & Toppings – Crisp cucumbers, olives, cherry tomatoes, and chopped red onions all offer a colorful crunch that compliments the chicken and quinoa.
Cheese – Crumbled feta cheese really brings a tangy flavor addition that makes this salad pop.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
- The veggies are customizable so you can experiment with different flavors. Try adding in some avocado, peppers, baby spinach, or your other favorites.
- Swap out the chicken for crispy tofu, tempeh, or roasted chickpeas.
- Use a homemade tzatziki sauce.
- For a quinoa substitute you can try cauliflower rice.
How To Make Greek Chicken Bowl with Tzatziki
See below for a full list of ingredients and detailed instructions.
- Bring chicken broth to a boil in a medium to large pot. Once it starts boiling add quinoa and salt.
- Reduce to low heat and boil for about 15 minutes or until the quinoa has soaked up all the juice and is tender. Give it a little fluff so it’s easy to remove.
- Season the chicken with Italian seasoning. Add a pinch of salt and pepper if you’d like.
- Get your skillet ready by adding in the olive oil. Once the oil is hot cook the chicken for about 5 minutes on each side.
- Add the quinoa to your bowls. This should make 4 bowls so put an even amount into each.
- Top with chicken, onions, tomatoes, olive, cucumbers, feta cheese, and a spoonful of tzatziki sauce. Sprinkle on some fresh parsley for garnish.
Storing & Reheating
- Store: Keep the Greek chicken bowl with tzatziki sauce in an airtight container for up to 3 days.
Greek Chicken Bowl with Tzatziki
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 1 pound chicken breasts cut into chunks or strips
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Toppings
- 1 cucumber thinly sliced or diced
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives more or less to taste
- 1/4 cup feta cheese more or less to taste
- 1/4 cup chopped red onion more or less to taste
- 1/4 cup fresh parsley more or less to taste
- 1 – 1 1/2 cups tzatziki sauce homemade or store bought
Instructions
- Bring chicken broth to a boil in a medium to large pot. Once it starts boiling add quinoa.
- Reduce to low heat and boil for about 15 minutes or until the quinoa has soaked up all the juice and is tender. Give it a little fluff so it’s easy to remove.
- Season the chicken with Italian seasoning. Add a pinch of salt and pepper if you’d like.
- Get your skillet ready by adding in the olive oil. Once the oil is hot, cook the chicken for about 5 minutes on each side.
- Add the quinoa to your bowls. This should make 4 bowls so put an even amount into each.
- Top with chicken, onions, tomatoes, olive, cucumbers, feta cheese, and a spoonful of tzatziki sauce. Sprinkle on some fresh parsley for garnish.
Notes
- The veggies are customizable so you can experiment with different flavors. Try adding in some avocado, peppers, baby spinach, or your other favorites.
- Swap out the chicken for crispy tofu, tempeh, or roasted chickpeas.
- Use a homemade tzatziki sauce.
- For a quinoa substitute you can try cauliflower rice.
- Keep the Greek chicken bowl with tzatziki sauce in an airtight container for up to 3 days.
