Mediterranean Bliss - Zesty Greek Chicken Quinoa Bowl Delight
Juicy lemon-oregano chicken, fluffy quinoa, crisp veggies, briny olives, and creamy yogurt sauce come together for a fresh, satisfying Greek-style bowl.
Ingredients
- 1 cup quinoa rinsed well
- 2 cups low-sodium chicken broth
- 1 1/4 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 tsp lemon zest finely grated
- 3 tbsp fresh lemon juice divided
- 3 tbsp extra-virgin olive oil divided
- 4 cloves garlic minced, divided
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 1/4 tsp kosher salt divided, plus more to taste
- 3/4 tsp freshly ground black pepper divided
- 1 1/2 cups cherry tomatoes halved
- 1 cup English cucumber diced
- 1/3 cup red onion thinly sliced
- 1/2 cup Kalamata olives pitted and halved
- 3 oz feta cheese crumbled
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 3 cups baby spinach or arugula
- 1 tbsp red wine vinegar
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh lemon juice for sauce
- 1 tsp extra-virgin olive oil for sauce
- 1-2 tbsp water to thin sauce
- 1 clove garlic small, finely grated, for sauce
- salt to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Marinate the chicken: In a bowl, combine chicken, lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, 3 minced garlic cloves, oregano, paprika, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss well and let sit for 15 minutes while the quinoa cooks.
- Make the yogurt sauce: In a small bowl, whisk Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, grated garlic, a pinch of salt, and 1 to 2 tablespoons water until smooth and pourable. Adjust salt and lemon to taste.
- Prep the veggies: Halve the tomatoes, dice the cucumber, thinly slice the red onion, and chop dill and parsley. Set aside with olives and crumbled feta.
- Sear the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil if needed, then add the chicken in a single layer. Cook, undisturbed, 3 to 4 minutes to brown, flip, and cook 2 to 3 minutes more until cooked through and an instant-read thermometer reads 165°F (74°C). Transfer to a plate and rest 5 minutes.
- Season the quinoa: To the warm, fluffed quinoa, add baby spinach, red wine vinegar, remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Toss until the greens just wilt and the grains are glossy and seasoned.
- Assemble the bowls: Divide the quinoa and greens among 4 bowls. Top with chicken, tomatoes, cucumber, red onion, olives, feta, and sprinkle with dill and parsley.
- Finish and serve: Drizzle with the yogurt sauce and a squeeze of extra lemon if you like. Taste and add a pinch of salt or pepper to balance the flavors before serving.
Notes
- For extra-juicy meat, swap chicken breasts for boneless skinless thighs and cook to 175°F (79°C).
- Season the quinoa while warm so it absorbs the lemon and olive oil.
- Stir a handful of herbs directly into the quinoa for more aroma and color.
- For dairy-free, skip feta and use a tahini-lemon drizzle instead of yogurt.