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Flavorful Mediterranean Chicken Bowl Recipe with Easy Tzatziki and Quinoa

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A quick and easy Mediterranean chicken bowl featuring juicy marinated chicken thighs, fluffy lemony quinoa, and a fresh homemade tzatziki sauce. Perfect for a wholesome meal any day of the week.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly cracked black pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • Salt, to taste
  • 1 cup plain Greek yogurt (full-fat)
  • 1/2 cucumber, finely grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • Handful of fresh parsley or mint, chopped
  • Optional: Kalamata olives or crumbled feta cheese

Instructions

  1. Marinate the chicken: In a mixing bowl, combine olive oil, minced garlic, lemon juice, oregano, cumin, salt, and pepper. Add chicken thighs and toss to coat evenly. Let sit at room temperature for 10 minutes or refrigerate up to 2 hours.
  2. Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, bring water or chicken broth to a boil. Add quinoa, olive oil, and salt. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Stir in lemon juice.
  3. Prepare the tzatziki sauce: Grate cucumber and press out excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
  4. Cook the chicken: Heat a skillet or grill pan over medium-high heat. Add marinated chicken thighs and cook 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Avoid overcrowding; cook in batches if needed.
  5. Prepare veggies and garnishes: Halve cherry tomatoes, thinly slice red onion, and chop parsley or mint. Optionally crumble feta cheese or pit Kalamata olives.
  6. Assemble the bowls: Divide quinoa among bowls. Slice cooked chicken and arrange on top. Add tomatoes, onion, herbs, olives, and feta as desired. Spoon tzatziki over everything.
  7. Final touch: Squeeze fresh lemon juice and sprinkle cracked black pepper over the bowls before serving. Enjoy immediately.

Notes

Marinate chicken for at least 10 minutes for best flavor. Rinse quinoa well to remove bitterness. Drain cucumber thoroughly for tzatziki to avoid watery sauce. Cook chicken on medium-high heat to avoid rubbery texture. Let cooked chicken rest before slicing. Flavors deepen if quinoa soaks in lemon and olive oil for a few hours.

Nutrition

Keywords: Mediterranean chicken bowl, tzatziki, quinoa, healthy chicken recipe, easy dinner, gluten-free, Greek yogurt sauce

Find it online: https://jodierecipes.com/flavorful-mediterranean-chicken-bowl-recipe-with-easy-tzatziki-and-quinoa/