Greek Chicken Bowls
A quick and healthy bowl filled with high-protein chicken, warm quinoa, and fresh veggies, perfect for weeknight dinners.
Ingredients
For the Chicken and Base
- 2 pieces boneless, skinless chicken breasts These are your protein heroes.
- 1 cup cooked quinoa A light, fluffy high carb high protein low fat meals base.
For the Veggies
- 1 cup cherry tomatoes, halved Sweet acidity.
- 1 piece cucumber, diced The refreshing crunch.
- 1 piece bell pepper, diced Color and sweetness.
- 1/2 medium red onion, diced Rinse in cold water if you want a milder bite.
For the Sauce
- 1/2 cup tzatziki sauce Use a good brand or make a quick one.
For Cooking
- 2 tablespoons olive oil For searing and flavor.
- to taste salt Basic but loyal.
- to taste pepper Basic but loyal.
For Garnishing
- to taste fresh parsley For that herbaceous finish.
Instructions
Preparation
- Prep the quinoa first. Measure and cook it according to package instructions.
- Chop the veggies: halved cherry tomatoes, diced cucumber, bell pepper, and red onion.
- Pat the chicken breasts dry, rub with olive oil, and season with salt and pepper.
Cooking
- Heat a skillet over medium-high heat, add olive oil, and cook the chicken for about 6–7 minutes on each side.
- Let the chicken rest for 5–10 minutes before slicing into strips.
Assembly
- Divide the quinoa among serving bowls, top with sliced chicken, fresh veggies, and drizzle tzatziki over the top.
- Garnish with fresh parsley and serve immediately.
Notes
Make a double batch for meal prep. Store components separately to maintain freshness. Use fresh ingredients for best flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 6g
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