Mediterranean Grain Bowls Recipe

A Mediterranean grain bowl with Greek chicken and tzatziki sauce.

5 from 2 votes

Mediterranean Grain Bowls Recipe

Mediterranean Grain Bowls combine quinoa, creamy hummus, fresh veggies, grilled Greek chicken and a delicious Tzatziki Sauce! These bowls are healthy and delicious and are perfect for meal prepping.

Course Main Dish

Cuisine Greek, Mediterranean

Keyword homemade tzatziki sauce, Mediterranean Grain Bowl, Mediterranean Grain Bowl with Chicken

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 595kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breast - butterflied
1/2 cup plain Greek yogurt
1/4 cup olive oil
1 fresh lemon - freshly squeezed
2-3 cloves garlic - minced
1 teaspoon oregano
1 teaspoon thyme
kosher salt and freshly ground black pepper - to taste

For the Tzatziki Sauce:

1 cup plain Greek yogurt - 2% or full-fat
1/2 medium English cucumber - seeds removed and diced
1 1/2 Tablespoons fresh dill - finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder (or fresh garlic) - minced
kosher salt and freshly ground black pepper - to taste

Other:

2 cups prepared quinoa
1/2 cup hummus
cherry tomatoes, red onions, avocado, arugula, feta cheese - to serve

Instructions

Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Combine well with a whisk.
1/2 cup plain Greek yogurt, 1/4 cup olive oil, 1 fresh lemon, 2-3 cloves garlic, 1 teaspoon thyme, 1 teaspoon oregano, kosher salt and freshly ground black pepper
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.
2 pounds chicken breast
Make tzatziki sauce. Finely dice the cucumber, and then squeeze the excess moisture out with some paper towel. Remove the smaller branches of dill and finely dice it. In a small bowl, combine the Greek yogurt, cucumbers, dill, seasonings, and fresh lemon juice. Top with a drizzle of olive oil.
1 cup plain Greek yogurt, 1/2 medium English cucumber, 1 1/2 Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.
2 cups prepared quinoa
Prep other veggies. Slice the fresh veggies - tomatoes, cucumber, red onion, etc.
Grill chicken. Light an outdoor grill to medium heat - about 350 degrees f. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 165 degrees on a digital thermometer.
Rest chicken. Let the chicken rest at room temperature for 10 minutes before slicing.
Assemble bowls. On the bottom of the bowl, spread some quinoa and hummus. Then add the grilled chicken, sliced cherry tomatoes, sliced avocado, and Spicy Pickled Onions. Top with a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
1/2 cup hummus, cherry tomatoes, red onions, avocado, arugula, feta cheese

Notes

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.
Don't marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.
This chicken will not get as brown due to the white yogurt in the marinade. That's ok. It's still delicious!
Don't like quinoa? Substitute farro or brown rice instead!

Nutrition