Greek Chicken & Quinoa Balance Bowls

Enjoy the essence of Greek flavors with this easy, flavor-packed and nourishing bowl!

Greek food, with it’s bright, fresh flavors full of lots of fresh vegetables, herbs and zesty sauces is one of my personal favorites. This bowl has everything I want when I’m craving Greek-inspired flavors in a meal prep or weeknight dinner friendly package!

This recipe serves four- it’s easily modifiable; feel free to double or triple for more servings!

Greek Chicken & Quinoa Balance Bowls
Serves 4

Ingredients:

For bowls:

• 1 lb batch greek yogurt marinated chicken
• 1 cup dry (uncooked) quinoa (rinsed if not pre-rinsed) or couscous
• 1 batch greek chopped salad (below)
• 1 batch easy tzatziki (below)
• 1/4 cup kalamata olives
• 1/4 cup crumbled feta cheese

Easy Tzatziki Sauce:

• 1/4 cup shredded cucumber
• 1/2 cup greek yogurt
• 2 tbsp lemon juice
• 1 tsp olive oil
• 1 clove garlic, minced
• 2 tbsp chopped fresh dill
• 1/4 tsp sea salt (to taste)

Greek Chopped Salad:

• 1 1/2 cups quartered grape tomatoes
• 1 1/2 cups diced seedless cucumber
• 1/2 small red onion, diced
• 1/3 cup quartered kalamata olives
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 2 tbsp chopped fresh parsley or dill (optional but recommended)
• sea salt, to taste

For salad:

1. Whisk dressing ingredients together. Season to taste.
2. Toss dressing with vegetables and let sit 5-10 minutes to marinate before enjoying.

For sauce:

1. Grate cucumber, place on top of a paper towel lined bowl and sprinkle with salt. Let sit for a minute or two before squeezing any excess liquid.
2. Combine with remaining ingredients and let sit at least 10 minutes. Season to taste.

For bowls:

1. Marinate chicken for 6 to 24 hours. Prepare quinoa or couscous according to package directions.
2. While quinoa is cooking, prepare tzatziki and cook chicken.
3. To cook chicken, heat oil to medium-high in a large cast iron or grill pan. Once hot, add chicken in a single layer. Let cook for 3-4 minutes, untouching, until golden on one side. Flip and cook an additional 3-4 minutes until cooked through.
4. While chicken is cooking, prepare greek chopped salad.
5. To serve, layer quinoa or couscous with chicken, chopped salad and kalamata olives. Drizzle with yogurt sauce and top with feta cheese before serving.

This recipe is a sneak peek of a recipe from my Balance in a Bowl e-book! Click here to learn more & grab 43 more deliciously balanced bowl recipes.

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