Pin The bright smell of lemon and oregano always pulls me straight into summer mode, no matter what the weather looks like outside. I threw together my first version of this bowl on a Tuesday night when I was tired of sad desk lunches and craving something that tasted like vacation. The chicken came out so juicy and the tzatziki so creamy that I made it three times that week. Now it's my go-to whenever I need a meal that feels indulgent but keeps me energized all afternoon.
I started making these bowls for my sister when she moved into her first apartment and needed meals she could prep ahead. She'd text me photos of her lunch every day that week, each one looking better than the last. Watching her get excited about cooking again reminded me how a simple recipe can feel like a small gift. Sometimes the best dishes are the ones that make someone else's day a little easier.
Ingredients
- Boneless, skinless chicken breasts: These turn incredibly tender when marinated in lemon and herbs, and they cook quickly for weeknight ease.
- Olive oil: Use a good quality one since it flavors both the marinade and the tzatziki, adding richness without heaviness.
- Lemon juice and zest: The zest carries so much fragrant oil that it brightens every element, while the juice tenderizes the chicken beautifully.
- Garlic cloves: Fresh garlic in both the marinade and tzatziki adds a warm, savory backbone that ties everything together.
- Dried oregano and thyme: These classic Greek herbs create an earthy, aromatic crust on the chicken that smells incredible while cooking.
- Quinoa: It's fluffy, nutty, and absorbs all the delicious juices from the chicken and toppings, plus it cooks in just 15 minutes.
- Cucumber: Dice some for crunch on top and grate the rest for tzatziki, making sure to squeeze out the water so the sauce stays thick.
- Cherry tomatoes: Their sweet burst of flavor balances the tangy tzatziki and savory chicken perfectly.
- Red onion: Thinly sliced, it adds a sharp bite that cuts through the richness without overpowering the bowl.
- Kalamata olives: Optional but highly recommended, they bring a briny, salty punch that makes the whole bowl taste more authentic.
- Greek yogurt: Thick and creamy, it's the base of the tzatziki and adds extra protein while keeping things light.
- Fresh dill: This herb is the secret star of tzatziki, adding a bright, grassy note that tastes unmistakably Greek.
- Fresh parsley: A sprinkle at the end adds color and a fresh, slightly peppery finish.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper until the marinade smells bright and garlicky. Coat the chicken breasts thoroughly and let them sit for at least 15 minutes, or up to 2 hours if you have the time for deeper flavor.
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes until fluffy and tender.
- Make the Tzatziki:
- Grate the cucumber and squeeze it hard in a clean towel to remove as much water as possible, then mix it with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper. Refrigerate it while you cook the chicken so the flavors meld together beautifully.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until it reaches 165°F internally and has golden grill marks. Let it rest for 5 minutes before slicing so the juices stay inside.
- Assemble the Bowls:
- Divide the quinoa among four bowls and top each with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and parsley. Add a generous spoonful of tzatziki and serve immediately with extra lemon wedges on the side.
Pin One evening I made these bowls for a small dinner party, and my friend who usually avoids healthy food went back for seconds without realizing it was packed with protein. She kept saying it tasted too good to be good for her. That's when I knew this recipe had something special, it satisfies cravings without any guilt or heaviness.
Make It Your Own
If you're vegetarian, swap the chicken for grilled halloumi or roasted chickpeas tossed in the same lemon-herb marinade. I've also added avocado slices and crumbled feta for extra creaminess on days when I want something more indulgent. Some nights I toss in roasted red peppers or a handful of baby spinach, and it always works because the tzatziki ties everything together.
Storage and Meal Prep
These bowls are perfect for meal prep since each component stores separately in the fridge for up to four days. Keep the quinoa, chicken, and chopped veggies in individual containers, and mix the tzatziki fresh or store it separately so it stays thick. When you're ready to eat, just reheat the chicken and quinoa, assemble your bowl, and add the cold toppings and tzatziki for a mix of warm and cool textures.
Pairing and Serving Suggestions
This bowl pairs beautifully with a crisp Sauvignon Blanc or a Greek Assyrtiko if you want to make dinner feel a little special. I also love serving it with warm pita on the side for scooping up extra tzatziki, or a simple arugula salad dressed with lemon and olive oil. On hotter days, I'll chill the quinoa and serve everything cold for a refreshing lunch that still feels satisfying.
- Add a drizzle of extra virgin olive oil and a squeeze of fresh lemon right before eating for an extra burst of brightness.
- Sprinkle sumac or za'atar on top for a tangy, earthy twist that takes it to the next level.
- Double the tzatziki recipe because you'll want it on everything, trust me.
Pin This bowl has become my answer to the question of what to eat when I want something light but satisfying, fresh but comforting. I hope it brings as much color and ease to your table as it has to mine.
Recipe Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but up to 2 hours yields the best flavor penetration. The lemon juice and olive oil mixture helps tenderize while infusing the meat with Mediterranean herbs.
- → Can I make this ahead of time?
Yes, prepare components up to 3 days in advance. Store quinoa, cooked chicken, vegetables, and tzatziki in separate airtight containers. Assemble bowls fresh when ready to serve for optimal texture.
- → What can I substitute for quinoa?
Brown rice, bulgur wheat, or cauliflower rice work well as grain alternatives. For a strict paleo version, use cauliflower rice to keep it grain-free while maintaining the bowl structure.
- → Is this suitable for meal prep?
Absolutely. This bowl holds up beautifully for meal prep. The flavors actually improve after chilling overnight. Pack the tzatziki separately to prevent the quinoa from becoming soggy.
- → How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and the juices should run clear when pierced. Letting it rest for 5 minutes ensures juiciness.
- → Can I make tzatziki without dairy?
Substitute Greek yogurt with coconut yogurt or a cashew cream base. The texture will be slightly different but still provides that cool, tangy element that balances the warm spiced chicken.