Greek Chicken Bowl with Tzatziki

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.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Lunch, Main Course, Salad

Cuisine American

Servings

Calories 515 kcal

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
½ cup kalamata olives more or less to taste
¼ cup feta cheese more or less to taste
¼ cup chopped red onion more or less to taste
¼ cup fresh parsley more or less to taste
1 - 1 ½ 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.

Nutrition