Save My neighbor knocked on my door one Tuesday evening holding a bowl that smelled like garlic, lemon, and summer. She'd just gotten back from Crete and wanted to recreate what she ate every day for lunch at a tiny café overlooking the sea. We stood in my kitchen, her describing the way the chicken tasted against cool yogurt and warm quinoa, and I knew I had to make it. That bowl became my weekly reset, the kind of meal that feels clean and satisfying without any guilt.
I started making these bowls during a phase when I was tired of sad desk lunches. I'd pack them in glass containers, each ingredient in its own section like a little edible mosaic. My coworker once leaned over during a meeting and whispered that my lunch smelled better than anything in the building. It became my small act of rebellion against mediocre food, something bright and intentional in the middle of a long week.
Ingredients
- Boneless, skinless chicken breasts: The lean base of this bowl, they soak up the marinade beautifully and stay juicy if you dont overcook them.
- Olive oil: Use a good one here since it goes into both the marinade and the tzatziki, adding richness and that fruity Mediterranean flavor.
- Lemon juice and zest: Brightens everything, the zest especially adds a floral punch that bottled juice just cant match.
- Garlic cloves: Fresh is essential, it mellows as it cooks and gives the chicken a warm, aromatic backbone.
- Dried oregano and thyme: These herbs are the soul of Greek cooking, earthy and slightly floral without overpowering.
- Quinoa: Fluffy and nutty, it holds up to all the toppings and adds plant-based protein to the bowl.
- Cucumber: Crisp and refreshing, it goes into both the salad and the tzatziki for a cool contrast.
- Cherry tomatoes: Sweet and juicy, they burst in your mouth and add little pops of acidity.
- Red onion: Thinly sliced so it adds bite without overwhelming, soak it in cold water if you want it milder.
- Kalamata olives: Briny and rich, they bring that unmistakable Greek flavor, but skip them if youre not an olive person.
- Greek yogurt: Thick and tangy, the foundation of tzatziki and what makes this bowl feel indulgent.
- Fresh dill: Herbaceous and slightly sweet, it transforms the yogurt into something that tastes like it came from a seaside taverna.
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a bowl until it smells like sunshine. Coat the chicken breasts completely, making sure the marinade gets into every crevice, and let them sit for at least 15 minutes or up to 2 hours if you have the time.
- Cook the quinoa:
- Rinse the quinoa under cold water to remove any bitterness, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes until the water is absorbed and the grains are fluffy.
- Make the tzatziki:
- Grate the cucumber and squeeze out as much water as you can, this keeps the sauce thick and prevents it from getting watery. Mix it with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper, then refrigerate it so the flavors can meld.
- Grill the chicken:
- Heat a grill pan or skillet over medium high heat until its hot enough that a drop of water sizzles. Grill the chicken for 5 to 7 minutes per side until the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing so the juices stay inside.
- Assemble the bowls:
- Divide the quinoa among four bowls, then top each with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and parsley. Add a generous spoonful of tzatziki and serve with extra lemon wedges if you want more brightness.
Save I made these bowls for a friend who was going through a rough breakup and didnt have the energy to cook. She texted me later that night saying it was the first meal in weeks that made her feel taken care of. Food can do that sometimes, show up when words dont work, offering comfort in the form of something nourishing and bright.
Making It Your Own
Ive swapped the chicken for grilled halloumi when I wanted something vegetarian, the salty cheese gets crispy on the outside and pairs beautifully with the cool tzatziki. Chickpeas work too if you want to keep it plant based, just toss them with a little olive oil and the same marinade spices before roasting. Sometimes Ill add avocado or crumbled feta for extra richness, or throw in some roasted red peppers if I have them lying around.
What to Do with Leftovers
Store each component separately so nothing gets soggy, the chicken and quinoa keep for up to four days in the fridge. The tzatziki stays fresh for about three days, though it may release a little liquid, just stir it back in. I like to reheat the chicken and quinoa gently, then add fresh toppings and cold tzatziki for the best texture contrast.
Serving and Pairing Ideas
This bowl is complete on its own, but it pairs beautifully with a crisp Sauvignon Blanc or a Greek Assyrtiko if youre feeling fancy. I like to serve it with warm pita on the side for scooping up extra tzatziki, or a simple arugula salad dressed with lemon and olive oil. If youre feeding a crowd, set out all the components and let everyone build their own bowls.
- Add a drizzle of hot honey over the chicken if you like a sweet and spicy kick.
- Toss in some pickled red onions for extra tang and a pop of color.
- Serve with a side of hummus and pita chips for a full Mediterranean spread.
Save This bowl has become my answer to What should I make thats healthy but doesnt taste like a diet. Its proof that eating well doesnt have to feel like deprivation, just good ingredients treated with a little care.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but for the best flavor, let it sit in the lemon-herb mixture for up to 2 hours before cooking.
- → Can I make this ahead of time?
Yes! Prepare the quinoa and tzatziki up to 3 days in advance. Grill the chicken and slice it just before serving, or store sliced chicken for up to 3 days and reheat gently.
- → What can I substitute for quinoa?
Brown rice, bulgur wheat, or cauliflower rice work well as alternatives. Adjust cooking times according to the grain you choose.
- → Is tzatziki easy to make from scratch?
Absolutely. Simply combine Greek yogurt with grated cucumber, minced garlic, fresh dill, lemon juice, and olive oil. It takes about 5 minutes and tastes fresher than store-bought versions.
- → How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch and the juices should run clear when pierced.
- → Can I make this vegetarian?
Yes, substitute the chicken with grilled halloumi cheese, chickpeas, or extra vegetables like bell peppers and zucchini for a delicious plant-based version.