Description
This Easy Greek Chicken Bowl recipe combines tender pan-seared chicken with fluffy quinoa and a refreshing Mediterranean cucumber salad. Topped with creamy tzatziki, hummus, and crumbly feta cheese, it’s a vibrant, healthy, and satisfying meal perfect for any day of the week.
Ingredients
Grains & Protein
- 1 1/2 cups dry tri-color quinoa
- 2 lbs chicken breasts (or chicken thighs, about 6 thighs), trimmed of fat
Seasonings & Oils
- 1 1/2 tsp dried oregano
- 3 Tbsp olive oil, divided
- Salt and pepper, to taste
Vegetables & Herbs
- 1 medium red bell pepper, roasted or raw, seeded and chopped
- 3 cups chopped English cucumber (about 1 medium)
- 2 medium tomatoes (Roma or vine-ripened), chopped
- 1/2 cup chopped red onion
- 1 avocado, chopped
- 1/3 cup chopped fresh parsley
- 2 Tbsp fresh lemon juice
Dairy & Sauces
- 1 cup tzatziki sauce (preferably homemade)
- 3/4 cup hummus (store-bought or homemade)
- 1 cup crumbled feta cheese
Instructions
- Cook Quinoa: Prepare the quinoa according to the package instructions until fluffy and cooked through. Set aside to cool slightly.
- Prep Chicken: If using chicken breasts, pound them to an even 1/2-inch thickness to ensure even cooking. Skip this step if using thighs. Pat the chicken dry with paper towels, then generously season both sides with salt, pepper, and dried oregano.
- Cook Chicken: Heat 1 tablespoon of olive oil in a cast iron or heavy skillet over medium-high heat. Add the chicken pieces and cook for about 5 to 6 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet, transfer to a cutting board, let it rest for 5 minutes, then chop into bite-sized pieces.
- Make Cucumber Salad: In a large mixing bowl, combine the chopped red bell pepper, cucumber, tomatoes, red onion, avocado, and fresh parsley. Drizzle with fresh lemon juice and 2 tablespoons of olive oil, then toss gently to combine. Season with salt to taste.
- Assemble Bowls: Divide the cooked quinoa evenly among six serving bowls. Top each with chopped chicken and a generous scoop of the cucumber salad. Add a dollop of tzatziki and hummus to each bowl, then sprinkle with crumbled feta cheese. Serve immediately and enjoy.
Notes
- You can roast the red bell pepper beforehand for a smoky flavor or use it raw for a fresher taste.
- Chicken thighs can be used instead of breasts as they are juicier and don’t require pounding.
- Tzatziki and hummus can be homemade or store-bought depending on your time and preference.
- This recipe can be easily doubled for larger groups.
- For a gluten-free meal, ensure your hummus and other ingredients do not contain gluten additives.