Mediterranean Chicken Tzatziki Bowls
A vibrant mix of grilled chicken, fluffy quinoa, and bright tzatziki sauce, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Paleo
Ingredients
Scale
- 1 cup cooked quinoa
- 2 chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Pat chicken breasts dry, rub with olive oil, and season generously with salt and pepper. Grill or pan-cook the chicken over medium-high heat until fully cooked, about 6–7 minutes per side. Let the chicken rest for a few minutes before slicing.
- In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Stir until smooth.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Warm or fluff your cooked quinoa if it’s been refrigerated.
- Divide the cooked quinoa between serving bowls. Arrange the cucumber, cherry tomatoes, and red onion over the base.
- Top each bowl with sliced chicken, drizzle with tzatziki sauce, and garnish with fresh parsley. Serve immediately or pack the components separately for meal prep.
Notes
For lighter sauce, use low-fat Greek yogurt. For a vegetarian option, replace chicken with grilled shrimp or chickpeas.