Mealime recipe · lives on in MealPot
Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki
- 35 min
- 2–6 servings
- 517 kcal / serving
- ★ 4.3 on Mealime
A satisfying bowl that pairs juicy chicken with fluffy quinoa, feta, and a crisp cucumber-tomato mix, finished with a tangy tzatziki. It works well for weeknights because it comes together with straightforward steps and pantry-friendly staples.
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Ingredients
- ½ lbchicken breasts, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½lemon
- ½ cupplain Greek yogurt
- ½ cupquinoa
- English cucumbers
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · tongs
Directions
- Rinse the quinoa and cook it in a small saucepan with water until it comes to a boil, then reduce heat and simmer, covered, for 15 minutes; keep the quinoa off the heat with the lid on for 5 minutes after cooking.
- While the quinoa cooks, wash the produce and prepare the aromatics; halve the tomatoes and mix a portion of cucumber with lemon juice.
- Stir the remaining cucumber into thin slices and add them to the tomatoes, followed by torn parsley leaves.
- Peel and mince the garlic, then combine it with the lemon juice and cucumber in the bowl with the tomatoes and parsley.
- Heat a skillet over medium heat and cut the chicken horizontally to make thin fillets; season with salt and pepper and rub with a little olive oil.
- Cook the chicken in the hot skillet until browned and cooked through, about 3 to 4 minutes per side; transfer to a clean cutting board to rest briefly.
- In a separate bowl, whisk together the yogurt with a pinch of salt and pepper, then fold in the remaining lemon juice and cucumber mixture to form the tzatziki.
- Add the olives and feta to the tomato-cucumber mixture, then fluff the quinoa with a fork and fold it in with the vegetables.
- Slice the chicken into bite-sized pieces and add it to the bowl; toss everything together and serve with a dollop of the tzatziki on top.
Two tips
- Prep ahead: Cook the quinoa and the vegetables first, then refrigerate for easy assembly later.
- Serving idea: use pita or greens to turn leftovers into a quick wrap or bed for the bowl, using only listed ingredients or common pantry items.
Nutrition per serving
- Calories
- 517 kcal
- Protein
- 44 g
- Carbs
- 40 g
- Fat
- 20 g
- Fiber
- 5 g
- Sodium
- 638 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.