Greek-Style Chicken Quinoa Bowl with Lemon-Garlic Yoghurt Dressing
This Greek-inspired bowl combines juicy lemon-garlic chicken, fluffy quinoa, roasted cherry tomatoes, and a generous handful of fresh herbs. Drizzle with olive oil, lemon juice and garlicky yoghurt sauce.
It's a simple, balanced weeknight meal that you'll keep coming back to.
Ingredients 10
2 chicken breasts, small, boneless, skinless
1⁄2 cup quinoa
1 cup water
1 punnet cherry tomatoes
2 tbsp olive oil, divided
2 lemons, zested and juiced
2 garlic cloves, minced
1⁄2 cup Greek yoghurt
1 bunch dill, chopped
salt and pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat oven to 200°C (400°F).
In a small saucepan, combine and . Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and quinoa is fluffy. Set aside.
While quinoa cooks, toss with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast in oven for 15 minutes, until blistered and soft.
Pat dry. In a bowl, combine 1 tbsp , zest and juice from one , 1 minced , salt, and pepper. Add chicken breasts, coating well.
Heat a skillet over medium-high. Add marinated and cook 4-5 minutes each side, until golden and cooked through. Let rest for a few minutes, then slice.
To make the yoghurt dressing: In a bowl, combine , juice from half of the second lemon, , salt and pepper. Stir well.
To assemble each bowl: Fluff , seasoning with salt and , and pile into the base. Arrange sliced , roasted , and scatter with chopped . Spoon yoghurt dressing over the top and squeeze over the other half of the second .
Serve immediately and enjoy!
Helpful tips
Ensure the chicken rests before slicing to keep it juicy.
Swap quinoa for brown rice or bulgur if preferred.
Add olives to the roasting tray for extra punch
