Save My neighbor Maria handed me a container of tzatziki one summer afternoon, insisting I needed to taste what she'd learned to make from her grandmother. I drizzled it over some leftover chicken and quinoa, and suddenly everything clicked into place. That moment of discovery stayed with me, and now this bowl is my go-to when I want something that feels both nourishing and like a small escape to the Mediterranean, even on an ordinary Tuesday.
I made this for my sister during a particularly stressful week, and watching her face light up when she took that first bite of the herbed chicken reminded me why cooking for people matters. She asked for the recipe immediately, and now it's become her lunch ritual too.
Ingredients
- Boneless, skinless chicken breasts: Four breasts give you four generous portions without any waste or bone removal stress.
- Olive oil: Use a quality one because it carries the flavor of the herbs directly into the chicken.
- Lemon juice and zest: The zest adds brightness that juice alone can't achieve, so don't skip it.
- Garlic cloves: Mince them finely so they distribute evenly through the marinade.
- Dried oregano and thyme: These two herbs are the backbone of the flavor profile, so trust them.
- Quinoa: Rinse it thoroughly under cold water to remove the natural bitter coating that nobody talks about until they taste it.
- Water for quinoa: Use exactly 2 cups to get that perfect fluffy texture.
- Cucumber: Dice it into bite-sized pieces so you actually want to eat it, not just push it around.
- Cherry tomatoes: Halve them rather than leaving them whole so they release their juice into the bowl.
- Red onion: Slice it paper-thin to keep the bite from overwhelming everything else.
- Kalamata olives: Optional, but they add a salty punch that makes the whole thing feel more intentional.
- Fresh parsley: Chop it right before assembly so it stays vibrant green.
- Greek yogurt: Full-fat or thick strained yogurt works best for tzatziki because watery yogurt makes the sauce weak.
- Grated cucumber for tzatziki: Squeeze it dry in a clean kitchen towel or the sauce becomes diluted and loses its creamy texture.
- Fresh dill: If you can find it, use fresh over dried because it tastes like a completely different herb.
Instructions
- Create the marinade:
- Whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper in a bowl until it looks cohesive and smells like a Greek summer. Coat your chicken breasts thoroughly, making sure the herbs stick to every surface, then let them sit for at least 15 minutes while you prep everything else.
- Cook the quinoa:
- Rinse your quinoa under cold water until the water runs clear, which takes longer than you'd think but matters. Combine it with water and salt in a saucepan, bring to a boil, then lower the heat, cover, and let it steam gently for 15 minutes until all the water absorbs and you see those little spiral sprouts popping up.
- Make the tzatziki:
- Combine Greek yogurt, your squeezed-dry grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a bowl and stir until smooth. Refrigerate it while you cook everything else so the flavors meld together and the chill sets in.
- Grill the chicken:
- Heat a grill pan or skillet over medium-high heat until it's genuinely hot, then place your chicken breasts in and let them sear for 5 to 7 minutes per side without moving them around. You'll know they're done when a meat thermometer reads 165°F, and they should rest for 5 minutes before you slice them so the juices redistribute instead of running all over your cutting board.
- Prepare the fresh toppings:
- While the chicken rests, dice your cucumber, halve your cherry tomatoes, thinly slice your red onion, and chop your fresh parsley. Keep everything separate until assembly so you can control the proportions and nothing gets soggy.
- Assemble each bowl:
- Divide the fluffy quinoa evenly among four bowls as your base, then top each one with sliced chicken, cucumber, tomatoes, red onion, olives if you're using them, and fresh parsley. Finish with a generous spoonful of cold tzatziki that you can swirl around to coat everything.
Save My friend texted me a photo of her version of this bowl three weeks after I taught her how to make it, and there was something moving about knowing that a recipe I loved had become part of her routine too. Food has this quiet way of connecting people across distance and time.
Variations That Work
I've swapped the chicken for grilled halloumi on nights when I wanted something richer, and the salty cheese melts slightly against the warm quinoa in a way that feels indulgent without being heavy. You can also roast chickpeas with the same lemon-herb marinade if you're feeding vegetarians, and they get crispy and addictive. Some mornings I add a halved avocado or crumbled feta cheese if I have them on hand, which transforms the bowl into something almost luxurious.
Timing and Make-Ahead Strategy
The beautiful part about this bowl is that you can prep almost everything the night before and just grill the chicken when you're ready to eat. I often marinate my chicken in the morning and cook it when I get home, which means the whole assembly takes about 10 minutes. The tzatziki actually tastes better after it's sat in the refrigerator for a few hours because the flavors deepen and integrate.
What Pairs Beautifully
A crisp Sauvignon Blanc or Greek Assyrtiko cuts through the richness of the tzatziki and complements the lemon in the chicken perfectly. If you're serving this for lunch instead of dinner, a sparkling water with fresh mint alongside it feels refreshing and light. The bowl also travels well if you pack the tzatziki in a separate container so it doesn't make everything soggy during your commute.
- Pack the tzatziki separately if you're taking this to work so the quinoa stays fluffy.
- Make extra tzatziki because it lasts a week and you'll find yourself wanting it on everything.
- Toast some pita bread on the side if you want something to scoop with, turning it into a more casual, handheld meal.
Save This bowl has become my answer to wanting something that feels both effortless and intentional, which is honestly a rare combination in everyday cooking. Make it once and you'll understand why it keeps finding its way back to my table.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, though 2 hours yields the best flavor penetration. The lemon and herbs need time to infuse the meat properly.
- → Can I make this bowl ahead of time?
Prepare the quinoa, tzatziki, and vegetables up to 2 days in advance. Grill the chicken fresh and assemble just before serving for the best texture and temperature contrast.
- → What can I substitute for Greek yogurt in tzatziki?
Straight dairy-free yogurt alternatives work well. For a traditional approach, strain regular yogurt through cheesecloth for 2 hours to achieve the thick, creamy consistency needed.
- → Is this bowl freezer-friendly?
Freeze the grilled chicken separately for up to 3 months. The quinoa and vegetables maintain quality when frozen without tzatziki. Add fresh toppings and sauce after reheating.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when pierced, and the meat should feel firm but springy to the touch.