Chicken · Greek · 35 min
Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki
- 35 min
- 2–6 servings
- 517 kcal / serving
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- English cucumbers
- lemons
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cupplain Greek yogurt
Pantry & dry goods
- ½ cupquinoa
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.