Ingredients
Base
- 1 cup quinoa or brown rice
- 2 cups water or broth
Protein
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
Fresh Toppings
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cup romaine lettuce, chopped
- ½ cup kalamata olives
- ½ cup crumbled feta cheese
Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint
- Salt and pepper, to taste
Optional Add-Ins
- Hummus
- Chickpeas
- Avocado
- Pickled onions
- Roasted red peppers
Instructions
1. Cook the Grain
Rinse quinoa or rice.
Cook according to package instructions and let cool slightly.
2. Prepare the Chicken
Mix olive oil, oregano, garlic powder, paprika, salt, and pepper.
Coat chicken evenly.
Cook in a skillet or grill pan over medium heat for 5–7 minutes per side until fully cooked.
Let rest for a few minutes, then slice.
3. Make the Tzatziki
Combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper in a bowl.
Mix well and refrigerate until ready to use.
4. Assemble the Bowls
Divide quinoa or rice among bowls.
Top with lettuce, cucumbers, tomatoes, onions, olives, feta, and sliced chicken.
Add a generous spoonful of tzatziki.
Tips
Meal Prep Friendly
Store ingredients separately for up to 4 days and assemble fresh when ready to eat.
Vegetarian Version
Replace chicken with chickpeas, falafel, or grilled tofu.
More Mediterranean Flavor
Add fresh parsley, mint, or a squeeze of lemon before serving.
Keep it Low Carb
Use cauliflower rice or extra greens instead of grains.
Make it Spicy
Add red pepper flakes or spicy hummus.
Serving Ideas
Pair with:
- Warm pita bread
- Lentil soup
- Lemon roasted potatoes
- Sparkling water with lemon
