Mediterranean Chicken Bowls: Flavor-Packed Protein Powerhouse

Delicious Mediterranean Chicken Bowls combining grilled chicken, quinoa, and fresh veggies, packed with over 40 grams of protein per serving.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Chicken

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs Boneless, Skinless Chicken Breast Substitute with chicken thighs for juiciness.
2 tbsp Olive Oil Can be swapped with avocado oil.
2 tbsp Lemon Juice Always go for freshly squeezed!
1 tbsp Dried Oregano Feel free to use fresh oregano if preferred.
1 tsp Garlic Powder Substitute with minced garlic (1 clove = ¼ tsp garlic powder).
1 tsp Kosher Salt Adjust to suit your taste.
1 tsp Black Pepper Freshly cracked is recommended.

For the Tzatziki Sauce

1 cup Plain Greek Yogurt Use coconut yogurt for a dairy-free version.
1 medium English Cucumber Can substitute with regular cucumber.
1 clove Minced Garlic Boosts sauce flavor beautifully.
1 tbsp Dried Dill Fresh dill works, too.

For the Quinoa & Toppings

1 cup White Quinoa Substitutes include farro or brown rice.
2 cups Water or Chicken Broth Vegetable broth is perfect for a vegetarian option.
1 medium Diced English Cucumber Offers fresh texture and crunch.
1 cup Cherry Tomatoes Adds sweetness and color.
½ cup Kalamata Olives Feel free to use black olives if desired.
¼ cup Red Onion Gives a sharp bite that balances the dish.
½ cup Feta Cheese Use crumbled tofu for a vegan option.
1 tbsp Dry Dill Flakes Enhances flavor and presentation when used as a garnish.

Equipment

Grill
mixing bowl
Medium saucepan
measuring spoons
Fork
Knife

Method

Step-by-Step Instructions

Prepare the Tzatziki Sauce: Grate the cucumber and squeeze to remove moisture. Combine grated cucumber with Greek yogurt, minced garlic, lemon juice, dill, and salt. Mix and refrigerate.
Season the Chicken: Toss chicken with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Let it marinate for flavor.
Grill the Chicken: Preheat grill to medium-high. Cook marinated chicken for 4-6 minutes per side until cooked through. Allow to rest.
Cook the Quinoa: Rinse quinoa, combine with broth and salt in a saucepan. Boil, then reduce to low and simmer for 15 minutes. Fluff with a fork.
Assemble the Bowls: Divide quinoa among bowls, top with grilled chicken, cucumbers, tomatoes, olives, red onion, and feta. Add tzatziki on top.
Serve and Enjoy: Garnish with dried dill flakes. Enjoy the vibrant Mediterranean Chicken Bowls!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 41gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This recipe is customizable; swap ingredients based on your preferences for a unique twist!

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