Greek Chicken Bowls With Tzatziki and Quinoa – Fresh, Bright, and Satisfying

Picture a bowl loaded with juicy, lemony chicken, crisp veggies, fluffy quinoa, and a cool scoop of tzatziki. It’s colorful, filling, and the kind of meal that makes lunch or dinner feel easy. These Greek Chicken Bowls hit that sweet spot between healthy and crave-worthy.

Everything can be prepped ahead, and the flavors only get better as they sit. If you’re looking for a go-to meal that’s balanced and simple, this one’s a keeper.

What Makes This Special

• Balanced and complete: Protein-rich chicken, fiber-packed quinoa, and fresh vegetables create a full, satisfying meal.
• Bright Mediterranean flavors: Lemon, garlic, oregano, and olive oil keep it light but memorable.
• Make-ahead friendly: Meal prep the components and assemble when you’re ready to eat.
• Customizable: Swap veggies, switch grains, or use yogurt alternatives to fit your needs.
• Great texture: Creamy tzatziki, tender chicken, crunchy cucumbers, and fluffy quinoa in every bite.

What You’ll Need

• For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 3 garlic cloves, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the Quinoa
  • 1 cup dry quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
• For the Tzatziki
  • 1 cup plain Greek yogurt (2% or whole milk)
  • 1/2 large English cucumber, grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
• For the Bowl
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley or dill for garnish
  • Optional: 1 tablespoon red wine vinegar for onions

Instructions

1. Marinate the chicken: In a bowl, combine olive oil, lemon zest and juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat.

   Marinate at least 30 minutes (or up to 8 hours in the fridge).

2. Cook the quinoa: Rinse quinoa until the water runs clear. Bring water or broth to a boil, add quinoa and a pinch of salt, reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes.

   Fluff with a fork.

3. Make the tzatziki: Grate cucumber, then squeeze out excess moisture with a clean towel. Stir together yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Chill until serving.
4. Quick-pickle the onions (optional): Toss sliced red onion with a pinch of salt and a splash of red wine vinegar.

   Let sit 10 minutes to mellow the bite.

5. Cook the chicken: Heat a large skillet or grill pan over medium-high. Cook chicken 5–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
6. Prep the veggies: Halve tomatoes, dice cucumber, and pit/halve olives.

   Crumble feta and chop herbs.

7. Assemble the bowls: Add a scoop of quinoa to each bowl. Top with sliced chicken, tomatoes, cucumber, onions, olives, and feta. Finish with a generous dollop of tzatziki and fresh herbs.
8. Adjust and serve: Drizzle with a little olive oil, add a squeeze of lemon, and season with salt and pepper if needed.

How to Store

• Chicken: Store cooked, sliced chicken in an airtight container for up to 4 days.

  Reheat gently or enjoy cold.

• Quinoa: Keeps 4–5 days in the fridge. Reheat with a splash of water to loosen.
• Tzatziki: Best within 3 days. Stir before using; it may release a bit of liquid.
• Veggies: Store chopped veggies separately to keep them crisp.

  Add salt just before serving.

• Meal prep tip: Pack bowls in compartments and add tzatziki right before you eat to prevent sogginess.

Health Benefits

• High-quality protein: Chicken supports muscle repair and keeps you full.
• Whole-grain goodness: Quinoa brings fiber, complete protein, and minerals like magnesium and iron.
• Healthy fats: Olive oil and olives provide heart-friendly monounsaturated fats.
• Gut-friendly dairy: Greek yogurt offers probiotics and calcium.
• Veggie variety: Cucumbers, tomatoes, onions, and herbs deliver antioxidants and hydration.

Common Mistakes to Avoid

• Skipping the marinade: Even 30 minutes makes a huge difference in flavor and tenderness.
• Overcooking the chicken: Use a thermometer and let it rest before slicing to keep it juicy.
• Watery tzatziki: Squeeze the cucumber well. Excess moisture will thin the sauce.
• Unrinsed quinoa: Rinsing removes bitterness from the saponins on the grains.
• Overloading salt early: Add salt to veggies at the end to avoid drawing out water too soon.

Variations You Can Try

• Grain swap: Use farro, brown rice, or cauliflower rice for a lower-carb option.
• Protein twist: Try shrimp, salmon, or chickpeas for a pescatarian or vegetarian bowl.
• Dairy-free tzatziki: Use a thick coconut or almond yogurt and add extra lemon and dill.
• Extra veg: Add roasted peppers, artichoke hearts, or shredded romaine for more crunch.
• Spice it up: Add a pinch of red pepper flakes to the chicken marinade or a drizzle of harissa.
• Herb-forward: Swap dill for mint or add both for a fresh, layered flavor.

FAQ

Can I use store-bought tzatziki?

Yes. It’s a time-saver.

Taste it first and add a squeeze of lemon or extra dill if it needs a lift.

How do I keep the chicken juicy?

Marinate it, don’t overcook, and let it rest before slicing. Thighs are more forgiving than breasts if you prefer extra tenderness.

Is quinoa necessary, or can I switch it?

You can use any grain you like. Farro, brown rice, couscous, or even orzo all work well with these flavors.

Can I make this vegetarian?

Absolutely.

Use roasted chickpeas or marinated tofu instead of chicken. Keep the same marinade on the tofu for great flavor.

What if I don’t have fresh dill?

Use dried dill (about one-third the amount) or swap with fresh mint or parsley. Adjust to taste.

Can I serve this warm or cold?

Both.

It’s great with warm chicken over room-temp quinoa, or completely chilled for a ready-to-go lunch.

Wrapping Up

Greek Chicken Bowls with Tzatziki and Quinoa deliver big flavor with simple, reliable ingredients. They’re fresh, filling, and easy to make ahead for busy days. Keep the components on hand, and assembling a wholesome meal becomes effortless.

Once you’ve made it, you’ll find your own groove with add-ins and swaps. It’s the kind of bowl that fits your week and still feels special.