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Greek-Style Chicken Souvlaki Bowls with Lemon-Herb Quinoa

Greek-Style Chicken Souvlaki Bowls with Lemon-Herb Quinoa

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
520
Chef's Note

For the most authentic flavor, try to marinate the chicken for the full 4 hours. If you're short on time, even 30 minutes will impart good flavor. The tzatziki sauce can be made a day ahead and will actually improve in flavor overnight. For a lower-carb option, reduce the quinoa portion and add more vegetables.

Tags
Greek
Mediterranean
chicken
high-protein
low-carb
healthy
meal prep
quinoa
dinner
Ingredients

  • 1.5 pounds boneless skinless chicken breasts

  • 3 tablespoons lemon juice

  • 5 tablespoons extra virgin olive oil

  • 4 cloves garlic

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 1.5 cups quinoa

  • 3 cups low-sodium chicken broth

  • 1 tablespoon lemon zest

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh mint

  • 2 tablespoons fresh dill

  • 1 large cucumber

  • 2 cups cherry tomatoes

  • 1/2 medium red onion

  • 1/3 cup kalamata olives

  • 1/2 cup feta cheese

  • 1 cup Greek yogurt

  • 1.5 teaspoons salt

  • 1 teaspoon black pepper

  • 8 pieces wooden skewers

Instructions
  • 1

    Begin by soaking 8 wooden skewers in water for at least 20 minutes to prevent burning during cooking.

  • 2

    Cut 1.5 pounds of chicken breasts into 1-inch cubes and place in a medium bowl.

  • 3

    Make the marinade by combining 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 3 minced garlic cloves, 1.5 teaspoons of dried oregano, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl.

  • 4

    Pour the marinade over the chicken, toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

  • 5

    While the chicken marinates, rinse 1.5 cups of quinoa under cold water and drain well.

  • 6

    In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast for 1-2 minutes, stirring frequently.

  • 7

    Add 3 cups of chicken broth and 1/2 teaspoon of salt to the quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender.

  • 8

    Remove the quinoa from heat and let it stand, covered, for 5 minutes. Then fluff with a fork.

  • 9

    While the quinoa is cooking, prepare the vegetables: dice 1 large cucumber into 1/2-inch pieces, halve 2 cups of cherry tomatoes, thinly slice 1/2 medium red onion, and pit and halve 1/3 cup of kalamata olives if needed.

  • 10

    Make the tzatziki sauce by combining 1 cup of Greek yogurt, 1/2 cup of grated cucumber (squeezed to remove excess moisture), 1 minced garlic clove, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 tablespoon of chopped dill, and 1/4 teaspoon each of salt and pepper.

  • 11

    Preheat grill or grill pan to medium-high heat.

  • 12

    Thread the marinated chicken onto the soaked skewers, dividing evenly.

  • 13

    Grill the chicken skewers for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and they have nice grill marks.

  • 14

    While the chicken is grilling, finish the quinoa by stirring in 1 tablespoon of lemon zest, 1/4 cup of chopped parsley, 1 tablespoon of chopped mint, 1 tablespoon of chopped dill, and 1/2 teaspoon of dried thyme.

  • 15

    To assemble the bowls, divide the lemon-herb quinoa among 4 bowls. Arrange the grilled chicken, cucumber, cherry tomatoes, red onion, and kalamata olives on top.

  • 16

    Sprinkle each bowl with 2 tablespoons of crumbled feta cheese and serve with a dollop of tzatziki sauce on the side.

Nutrition Information (per serving)
520
Calories
42g
Protein
38g
Carbs
22g
Fat
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