Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/4 cup fresh lemon juice
  • 3 Tbsp olive oil
  • 2 tsp dried oregano
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup Quinoa or Brown Rice
  • 2 cups Vegetable or Chicken Broth
  • 1 tsp Dried parsley or fresh dill (optional, for grain)
  • 1 large English Cucumber, diced
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 medium Red onion, very thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz Feta cheese, crumbled
  • 1 cup Plain Greek Yogurt (2% or full-fat)
  • 1/2 cup Cucumber, grated and squeezed dry
  • 1 clove garlic, minced (for tzatziki)
  • 1 Tbsp fresh lemon juice (for tzatziki)
  • 1 Tbsp Fresh dill, chopped (optional, for tzatziki)

Instructions:

  1. Marinate the Chicken: In a large mixing bowl, whisk together the lemon juice, olive oil, oregano, minced garlic, salt, and pepper. Add the cubed chicken, toss thoroughly to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
  2. Prepare the Base: Cook the quinoa or brown rice using broth (or water) according to the package instructions. Once cooked, fluff with a fork and stir in optional herbs. Keep warm.
  3. Make the Tzatziki: Grate the cucumber half and vigorously squeeze out all the excess moisture. In a small bowl, combine the strained cucumber, Greek yogurt, minced garlic, lemon juice, and dill. Season with salt and pepper and mix well. Chill until serving.
  4. Cook the Chicken: Preheat your chosen cooking method (medium-high heat for a pan, 400°F/200°C for the oven). Cook chicken in batches in a lightly oiled pan until browned and cooked through (165°F/74°C), or bake on a sheet for 18–22 minutes.
  5. Assemble the Bowls: Divide the cooked grain evenly among four bowls. Arrange the cooked chicken, diced cucumber, tomato halves, red onion slices, and Kalamata olives neatly over the grain base.
  6. Finish and Serve: Drizzle generously with the prepared Tzatziki sauce and sprinkle the crumbled feta cheese over the top of each bowl. Serve immediately.