Save Last spring, I was scrounging around for something filling that wouldn't leave me sluggish by mid-afternoon. I threw together what I had: leftover quinoa, some chicken thighs I'd grilled the night before, and a tub of Greek yogurt I'd been meaning to use. The result was so satisfying that I started making it every week, tweaking the herbs and toppings until it felt just right. Now it's my go-to when I want something bright, nourishing, and ready in less time than it takes to order takeout.
I made this for a friend who'd just started lifting weights and was tired of bland chicken and rice. She took one bite, paused, and said it tasted like vacation. That's the magic of lemon and oregano: they transform simple ingredients into something that feels special. We sat on my back porch with our bowls, and she asked for the recipe before she'd even finished eating.
Ingredients
- Boneless, skinless chicken breasts: They stay juicy if you don't overcook them, and the marinade does most of the work.
- Olive oil: Use a decent one here since it flavors both the marinade and the tzatziki.
- Lemon juice and zest: Fresh is essential, the zest adds a brightness that bottled juice just can't match.
- Garlic cloves, minced: Don't skip the garlic in the marinade, it mellows beautifully as the chicken cooks.
- Dried oregano: Greek oregano has a slightly different flavor than Italian, earthier and more floral.
- Dried thyme: It adds a subtle warmth that balances the lemon's tang.
- Quinoa, rinsed: Rinsing removes the bitter coating and makes it fluffier.
- Cucumber, diced: English cucumbers work best since they have fewer seeds and more crunch.
- Cherry tomatoes, halved: They're sweeter than regular tomatoes and hold their shape better in the bowl.
- Red onion, thinly sliced: Soaking the slices in cold water for ten minutes takes away the harsh bite.
- Kalamata olives: Their briny richness ties the whole bowl together, but they're optional if you're not an olive person.
- Greek yogurt: Full-fat makes the creamiest tzatziki, but 2% works fine too.
- Cucumber, grated and squeezed dry: Squeezing out the water is crucial or your tzatziki will be soupy.
- Fresh dill: It's the secret to authentic tzatziki, bright and grassy in a way dried dill can't replicate.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a bowl. Add the chicken breasts, turn them to coat, and let them sit for at least 15 minutes, though longer is better if you have time.
- Cook the quinoa:
- Rinse the quinoa well under cold water, 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's absorbed and the grains look fluffy.
- Make the tzatziki:
- Mix Greek yogurt, grated cucumber (squeezed dry), garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir it well and pop it in the fridge so the flavors can meld while you cook the chicken.
- Grill the chicken:
- Heat a grill pan or skillet over medium-high until it's hot, then cook the chicken for 5 to 7 minutes per side until it reaches 165°F inside. Let it rest for 5 minutes before slicing so the juices stay in the meat.
- Assemble the bowls:
- Divide the quinoa among four bowls, then top each with sliced chicken, cucumber, tomatoes, red onion, olives, and parsley. Finish with a generous spoonful of tzatziki and serve right away.
Save The first time I brought these bowls to a potluck, someone asked if I'd ordered them from a restaurant. I laughed and told them it took me less than an hour, start to finish. By the end of the night, three people had texted asking for the recipe. There's something about food that looks this vibrant and tastes this good that makes people believe you've worked harder than you actually have.
Making It Your Own
I've swapped the chicken for grilled halloumi when I'm cooking for vegetarians, and it's just as satisfying. Chickpeas work too, especially if you toss them with a little olive oil and oregano first. Once I added roasted red peppers because I had a jar open, and they brought a subtle sweetness that played beautifully with the lemon. The base is flexible enough to handle whatever you're craving or whatever needs using up in your fridge.
Storage and Meal Prep
This is one of those recipes that actually gets better the next day. I store the components separately: quinoa in one container, chicken in another, toppings in a third, and tzatziki in its own jar. That way, everything stays fresh and you can assemble bowls throughout the week without anything getting soggy. The chicken stays moist for up to four days in the fridge, and the tzatziki lasts nearly a week if you keep it covered.
Serving Suggestions
I like to serve these bowls with extra lemon wedges on the side so everyone can add more brightness if they want. Warm pita or flatbread is great for scooping up any leftover tzatziki, and a handful of fresh greens like arugula or spinach tucked under the quinoa adds another layer of texture. If you're feeding a crowd, set everything out buffet-style and let people build their own bowls.
- Add crumbled feta for extra tang and creaminess.
- Drizzle a little extra olive oil over the top just before serving.
- A cold glass of white wine or sparkling water with lemon makes it feel like a proper meal.
Save This bowl has become my answer to those nights when I want something that feels like I'm taking care of myself. It's colorful, satisfying, and always tastes like sunshine, no matter the season.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but up to 2 hours for maximum flavor absorption. The longer marinating time allows the lemon, garlic, and herbs to penetrate the meat more deeply.
- → Can I make this ahead for meal prep?
Absolutely! The components store beautifully for 4-5 days. Keep the tzatziki separate and add it just before serving to maintain the best texture. The quinoa and chicken reheat perfectly in the microwave.
- → What can I substitute for quinoa?
Brown rice, bulgur, or cauliflower rice work well as alternatives. For a completely different take, try it over a bed of romaine lettuce for a lighter version.
- → Is tzatziki easy to make from scratch?
Yes! It takes just 5 minutes to combine Greek yogurt, grated cucumber, garlic, dill, and lemon juice. Squeezing the excess moisture from the grated cucumber is the key step that prevents the sauce from becoming watery.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc or Greek Assyrtiko complements the bright citrus and herb notes beautifully. For red wine lovers, a light Pinot Noir works nicely without overpowering the fresh flavors.