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Garlic Mediterranean Chicken Bowl with Homemade Tzatziki

A vibrant garlic mediterranean chicken bowl featuring seasoned chicken pieces over quinoa, topped with tzatziki sauce, cucumbers, tomatoes, and olives.
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Make this flavorful Garlic Mediterranean Chicken Bowl for a satisfying weeknight dinner. This recipe features lemon-herb marinated chicken served over quinoa with fresh vegetables and a simple, zesty tzatziki sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked quinoa (for the base)
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • For the Tzatziki Sauce:
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the olive oil, minced garlic (6 cloves), lemon juice, oregano, thyme, salt, and pepper. Add the chicken pieces and toss to coat completely. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Prepare the Tzatziki Sauce: In a small bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic (2 cloves), lemon juice, dill, and salt. Stir well. Cover and chill until ready to serve.
  3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Cook for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through (internal temperature reaches 165°F).
  4. Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls. Top each bowl with portions of the cooked garlic chicken, halved cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese.
  5. Serve immediately with a generous drizzle of the homemade tzatziki sauce over the top.

Notes

  • For a low carb chicken bowl option, substitute the quinoa base with mixed greens or cauliflower rice.
  • To maximize the garlic flavor in the chicken marinade, let it sit for the full 4 hours.
  • If you are meal prepping chicken bowls, store the tzatziki sauce separately to keep the vegetables crisp.

Nutrition

Find it online: https://cookingbycarla.com/garlic-mediterranean-chicken-bowl-recipe/