Chicken Quinoa Bowls are fresh and flavorful grain bowls with quinoa, lemon-oregano marinated chicken and a fresh cucumber-tomato salad. Set everything out and let everyone assemble their own bowls at the table!Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.
Marinate Chicken
2 Combine chicken with lemon juice, ¼ cup oil, dried oregano, salt, and black pepper.
3 Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Make Tzatziki
6 Grate the cucumber onto a paper towel and then squeeze gently to remove as much moisture as possible from the cucumbers.
7 Whisk together cucumber, yogurt, garlic, and lemon juice.
8 Season with a pinch of salt.
Make cucumber, tomato salad
11 Combine chopped cucumbers, tomatoes, and red wine vinegar.
12 Season with a pinch of salt.
13 Add some fresh dill, if you’d like.
Make Quinoa
16 Combine quinoa, stock, and salt in a saucepan.
17 Place the pan over medium-high heat and bring to a boil.
18 When liquid is boiling, lower heat to low-medium and cover.
19 Cook, covered, until liquid is absorbed, 8 to 10 minutes.
20 When quinoa is done, fluff it with a fork.
Assemble Bowls
23 Remove chicken from marinade (discard marinade).
24 Heat a skillet with 1 Tablespoon oil over medium heat.
25 When the oil is hot, add chicken and sear on both sides until cooked through, 6 to 8 minutes total.
26 Set out all of the ingredients for the bowls - chicken, tzatziki, cucumber-tomato salad, quinoa, hummus, and tzatziki.
27 Assemble the bowls however you’d like at the table!
