Quick Greek Chicken Quinoa Bowl
Garlicky pan-seared chicken over fluffy quinoa with crisp cucumber, pickled onions, and creamy tzatziki. A fresh, protein-packed bowl that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 cups pre-cooked quinoa (or 1 cup cooked from 1/3 cup dry)
- ½ cup tzatziki sauce
- 1 medium cucumber
- ½ cup pickled red onions
- 2 cups fresh spinach or mixed greens
- 2 cloves garlic cloves
Instructions
- 1
Pat chicken dry and season generously with salt, pepper, and dried oregano on both sides.
- 2
Heat olive oil in a large skillet over medium-high. When it shimmers, add minced garlic and cook 30 seconds until fragrant.
- 3
Sear chicken 6–7 minutes per side without moving until golden and cooked through (165°F internal temp).
- 4
Slice chicken. Divide quinoa and greens between two bowls, top with chicken and cucumber slices.
- 5
Drizzle tzatziki over each bowl and top with pickled onions. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- instant-read thermometer (optional)
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