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Greek Chicken Grain Bowls Recipe

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4.2 from 9 reviews

These Greek Chicken Grain Bowls combine juicy grilled chicken marinated in a tangy Greek yogurt and herb mixture with fluffy quinoa, creamy hummus, and fresh, colorful vegetables. Topped with a bright, homemade tzatziki sauce, feta cheese, and olives, this meal offers a perfect balance of Mediterranean flavors and wholesome grains, ideal for a satisfying and nutritious lunch or dinner.

Ingredients

Chicken Marinade

  • 2 pounds chicken breast (butterflied)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1 fresh lemon (juiced)
  • 2-3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Tzatziki Sauce

  • 1 cup plain Greek yogurt (2% or full-fat)
  • 1/2 medium English cucumber (seeds removed and diced)
  • 1 1/2 tablespoons fresh dill (finely minced)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder (or fresh garlic, minced)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Olive oil (for drizzling)

Grain Base

  • 2 cups prepared quinoa

Additional Toppings

  • 1 cup hummus
  • Cherry tomatoes (sliced)
  • Red onions (sliced)
  • Avocado (sliced)
  • Bell pepper (sliced)
  • Feta cheese (crumbled)
  • Olives (pitted)

Instructions

  1. Prep chicken: Butterfly the chicken breasts using a sharp knife for even thickness and add them to a resealable bag for marinating.
  2. Make chicken marinade: In a medium bowl, whisk together Greek yogurt, olive oil, freshly squeezed lemon juice, minced garlic, dried thyme, dried oregano, kosher salt, and freshly ground black pepper until well combined.
  3. Marinate chicken: Pour the marinade over the chicken in the bag, seal, and massage the mixture into the meat thoroughly. Refrigerate for a couple of hours to allow the flavors to meld.
  4. Prepare tzatziki sauce: In a mixing bowl, combine Greek yogurt, diced cucumber, minced dill, garlic powder, kosher salt, freshly ground black pepper, and fresh lemon juice. Stir well and drizzle with olive oil just before serving.
  5. Cook quinoa: Prepare quinoa according to package instructions on the stovetop or pressure cook it in an Instant Pot for one minute with a 10-minute natural release, then fluff with a fork.
  6. Prep veggies: Slice fresh vegetables including cherry tomatoes, red onions, bell peppers, avocado, and olives or any preferred toppings.
  7. Grill chicken: Preheat an outdoor grill to medium heat (about 350°F). Grill the chicken breasts several minutes on one side before flipping, cooking until the internal temperature reaches 160°F for safe consumption.
  8. Rest chicken: Allow the grilled chicken to rest at room temperature for 10 minutes before slicing to retain juices.
  9. Assemble bowls: Spread quinoa and hummus on the bottom of bowls. Layer sliced grilled chicken and prepared veggies on top. Add a generous dollop of tzatziki sauce, sprinkle with feta cheese and olives, drizzle with olive oil, and season with extra salt and pepper to taste.

Notes

  • Butterflying chicken breasts ensures even cooking and tender results.
  • Marinate chicken for at least 2 hours; overnight marinating enhances flavor even more.
  • Use fresh herbs for the tzatziki sauce for the best flavor.
  • Quinoa can be prepared ahead of time to save meal prep time.
  • Feel free to customize the vegetables based on seasonality and preference.
  • If grilling is unavailable, the chicken can also be cooked on a stovetop grill pan or baked in the oven.
  • This recipe pairs well with warm pita bread if desired.

Find it online: https://yumntasty.com/greek-chicken-grain-bowls-recipe/