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Authentic Greek Lemon Herb Chicken Bowls with Homemade Tzatziki

A close-up of a vibrant greek chicken bowls featuring seasoned chicken pieces over quinoa, topped with tzatziki sauce, cucumbers, tomatoes, and olives.
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Make satisfying Greek chicken bowls tonight using a simple lemon herb marinade for flavorful chicken, served over quinoa with fresh vegetables and homemade tzatziki sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups uncooked quinoa
  • 4 cups water or chicken broth
  • For Assembly:
  • 2 cups chopped cucumber
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup fresh parsley, chopped
  • For Tzatziki Sauce:
  • 1 cup plain Greek yogurt (full fat recommended)
  • 1/2 English cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Pinch of salt

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the cut chicken pieces, toss to coat completely, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Cook the Quinoa: Rinse the quinoa well under cold water. Combine the quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Make the Tzatziki Sauce: While the chicken marinates or the quinoa cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, squeezed dry grated cucumber, minced garlic, lemon juice, dill, and salt. Stir well. Taste and adjust seasoning if needed. Cover and chill until serving.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if necessary to avoid crowding). Cook for 5 to 7 minutes per side, turning occasionally, until the chicken is cooked through and nicely browned.
  5. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top each portion with the cooked lemon herb chicken. Arrange the fresh toppings around the chicken: cucumber, tomatoes, red onion, and olives.
  6. Serve immediately, drizzling generously with the homemade tzatziki sauce and sprinkling with fresh parsley.

Notes

  • For meal prep, store the cooked chicken, quinoa, vegetables, and tzatziki sauce in separate airtight containers. Assemble just before eating to keep the vegetables crisp.
  • If you prefer a different grain, substitute the quinoa with orzo or brown rice.
  • To get the most authentic Greek flavor, use good quality extra virgin olive oil in the marinade.

Nutrition

Find it online: https://purecookingjoy.com/greek-chicken-bowls-recipe-easy-dinner/

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