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Close-up of Greek chicken bowl with lemon-dill yogurt sauce, showing chicken, quinoa, vegetables.

Greek Chicken Bowls with Lemon-Dill Yogurt Sauce

These Greek Chicken Bowls are a healthy and flavorful meal, perfect for meal prepping or a quick weeknight dinner. They feature marinated chicken, fresh vegetables, and a creamy lemon-dill yogurt sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • to taste oregano
  • to taste Salt
  • to taste pepper
Other Ingredients
  • 1 cup quinoa
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup crumbled feta cheese
Yogurt Sauce
  • 1 lemon, juiced lemon, juiced
  • 1/4 cup chopped fresh dill
  • 1 cup plain Greek yogurt
  • to taste Salt
  • to taste pepper

Method
 

  1. Marinate the chicken: Combine chicken, olive oil, lemon juice, oregano, salt, and pepper. Marinate for 30 minutes.
  2. Cook the quinoa: Rinse and cook quinoa according to package directions.
  3. Grill or bake the chicken: Cook until done. Cool and slice.
  4. Prep the vegetables: Chop cucumber, halve tomatoes, and slice red onion.
  5. Make the yogurt sauce: Combine yogurt, lemon juice, dill, salt, and pepper.
  6. Assemble the bowls: Divide quinoa, chicken, vegetables, and olives among containers. Drizzle with yogurt sauce before serving.

Notes

For best results, marinate the chicken for at least 30 minutes, or even longer if you have time. This will help to keep the chicken moist and flavorful.