Pin My coworker brought back a jar of dried oregano from Crete, and the smell when I twisted the lid nearly knocked me sideways. I marinated chicken that same evening just to use it, and what started as a weeknight experiment turned into the bowl I now make twice a month. The lemon cuts through everything in the best way, and the quinoa soaks up just enough of the herby oil without turning mushy. I never thought I'd crave something this bright in the middle of winter, but here we are.
I made this for a friend who was convinced she hated quinoa, and she scraped the bowl clean without realizing what she was eating. She kept asking what grain it was, and when I finally told her, she just laughed and asked for the recipe. Sometimes the issue isn't the ingredient, it's just that nobody seasoned it properly. That night convinced me that context and flavor can change anyone's mind about food they think they dislike.
Ingredients
- Boneless, skinless chicken breasts: These can dry out fast, so don't skip the marinade, it adds moisture and keeps the meat from turning rubbery under high heat.
- Olive oil: Use something you'd actually drizzle on bread, the flavor carries through the marinade and makes everything taste richer.
- Lemon juice and zest: The zest is where the magic lives, it brings a floral brightness that plain juice just can't match.
- Garlic cloves, minced: Fresh garlic has a sharpness that mellows beautifully when cooked, dried just won't give you the same punch.
- Dried oregano and thyme: These herbs are the backbone of Greek flavor, earthy and warm without being heavy.
- Quinoa, rinsed: Rinsing removes the bitter coating that makes people think they don't like quinoa, don't skip this step.
- Cucumber, diced and grated: You'll use it twice, once for crunch in the bowl and once squeezed dry for the tzatziki so it doesn't turn watery.
- Cherry tomatoes, halved: They burst with sweetness and balance the tangy yogurt and salty olives perfectly.
- Red onion, thinly sliced: A little goes a long way, the sharpness mellows under the tzatziki.
- Kalamata olives: Briny and meaty, they add a savory depth that makes the bowl feel complete.
- Greek yogurt: Thick, tangy, and creamy, it's the base of the tzatziki and the reason this sauce feels indulgent.
- Fresh dill: It tastes like summer and sunshine, dried works in a pinch but fresh is worth hunting down.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper until it smells like a Greek island. Coat the chicken breasts completely and let them sit for at least 15 minutes, though 2 hours in the fridge makes them even juicier.
- Cook the Quinoa:
- Rinse the quinoa under cold water until it stops foaming, then combine it with water and salt in a saucepan. Bring it to a boil, lower the heat, cover, and let it simmer for 15 minutes until the water disappears and the grains look like tiny spirals.
- Make the Tzatziki:
- Grate the cucumber, then squeeze it hard in a clean towel to remove as much liquid as possible. Mix it with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper until it's creamy and fragrant.
- Grill the Chicken:
- Heat a grill pan or skillet over medium high until it's nearly smoking, then cook the chicken for 5 to 7 minutes per side until the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices don't run out all over your cutting board.
- Assemble the Bowls:
- Divide the quinoa into four bowls, then top each with sliced chicken, cucumber, tomatoes, red onion, olives, and parsley. Add a generous spoonful of tzatziki and serve immediately while everything is still warm and bright.
Pin The first time I served this at a small dinner, someone asked if I'd ordered it from a restaurant because it looked too pretty to be homemade. I didn't have the heart to tell them I'd assembled it in under five minutes once everything was cooked. It's one of those meals that makes you look like you tried harder than you did, and honestly, that's half the appeal.
Make It Your Own
I've swapped the chicken for grilled halloumi when feeding vegetarian friends, and it works beautifully because the cheese gets crispy on the outside and stays soft in the middle. Chickpeas are another solid option if you want to keep it plant based, just toss them in a little olive oil and oregano before roasting. You can also add avocado slices or crumbled feta if you want extra richness, though I find the tzatziki already makes it feel indulgent enough. Play with the toppings based on what's in your fridge, this bowl is very forgiving.
Storage and Reheating
I pack these bowls for lunch all the time, but I keep the tzatziki separate so it doesn't make everything soggy. The chicken and quinoa hold up well in the fridge for up to three days, and you can reheat them gently in the microwave or eat them cold if you're in a hurry. The vegetables stay crisp if you store them in a separate container, and honestly, cold chicken with fresh cucumber and tangy yogurt is one of my favorite summer lunches. Just add the tzatziki right before you eat and you're set.
What to Serve Alongside
This bowl is filling enough on its own, but if you want to round out the meal, warm pita bread or a simple arugula salad with lemon vinaigrette works perfectly. I've also served it with a chilled glass of Sauvignon Blanc or Greek Assyrtiko, which cuts through the richness of the tzatziki and complements the lemon in the chicken. If you're feeding a crowd, consider setting up a build your own bowl station with extra toppings like roasted red peppers, pickled onions, or hummus.
- Warm pita bread brushed with olive oil and sprinkled with za'atar is an easy side that feels special.
- A simple cucumber and tomato salad dressed with red wine vinegar keeps things light and refreshing.
- If you want something more substantial, roasted sweet potatoes seasoned with cumin and paprika add warmth and sweetness.
Pin This bowl has become my go to when I want something that feels healthy but doesn't taste like a compromise. It's bright, satisfying, and comes together fast enough that I actually make it on weeknights instead of just thinking about it.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the lemon and herb flavors. For the best results, let it marinate up to 2 hours in the refrigerator before cooking.
- → Can I make this bowl ahead of time?
Yes, this bowl meal preps beautifully. Store the cooked quinoa, sliced chicken, and chopped vegetables in separate containers. Assemble with fresh tzatziki when ready to eat for the best texture.
- → What can I substitute for the quinoa?
You can use rice, bulgur, or cauliflower rice as alternatives to quinoa. Each option works well with the Greek flavors and provides a different nutritional profile.
- → How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check, or slice into the thickest part to ensure the meat is opaque throughout.
- → Can I make this vegetarian?
Absolutely. Swap the chicken for grilled halloumi cheese or roasted chickpeas. Both options provide protein and complement the Greek flavors beautifully.
- → How long does homemade tzatziki last?
Homemade tzatziki stays fresh in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually develop and improve after a day or two.