Greek Chicken Quinoa Bowls with Tzatziki

These colorful Greek-inspired bowls pair oregano-seasoned grilled chicken with fluffy quinoa, crisp cucumber, juicy tomato, feta, olives, and cool tzatziki for a fresh, filling dinner.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Grill

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1 cup quinoa
• 2 cups water
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 medium cucumber
• 2 cups cherry tomatoes
• 4 ounces feta cheese
• 0.5 cup pitted kalamata olives
• 1 cup tzatziki
• 1 medium lemon

Cooking instructions

1. Place the chicken breasts between sheets of plastic wrap and gently pound them to an even 3/4-inch thickness. Rub with 1 tablespoon olive oil, oregano, 1/2 teaspoon salt, and pepper. Let stand while the grill heats. (about 10 min) — Preheat grill to medium-high, about 400°F.
2. Rinse the quinoa in a fine-mesh strainer. Combine it with the water and remaining 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the quinoa is tender. Remove from the heat and rest, covered, for 5 minutes; fluff with a fork. (about 20 min) — Stovetop simmer
3. While the quinoa cooks, dice the cucumber, halve the tomatoes, crumble the feta, and halve the olives. Cut the lemon into wedges. (about 10 min)
4. Grill the chicken, turning once, until grill marks appear and the thickest part reaches 165°F on an instant-read thermometer, about 5 to 7 minutes per side. Transfer to a cutting board and rest for 5 minutes, then slice. (about 14 min) — Medium-high grill, about 400°F
5. Divide the quinoa among four bowls. Arrange the sliced chicken, cucumber, tomatoes, feta, and olives over the quinoa. Spoon tzatziki on top, drizzle with the remaining 2 tablespoons olive oil, and serve with lemon wedges. (about 5 min)