Greek Chicken Souvlaki Bowls with Lemon Quinoa & Tzatziki

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 English cucumber, diced
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1.5 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta
• 1/3 cup Kalamata olives, pitted and halved

Instructions

1. 1Pat the chicken thighs dry and cut into 1-inch chunks. In a medium bowl whisk olive oil, lemon juice, 3 minced garlic cloves, oregano, smoked paprika, salt, and pepper. Add chicken, toss to coat, and marinate 15 minutes at room temperature while you start the quinoa.
2. 2Rinse quinoa under cold water until the water runs mostly clear. In a medium saucepan combine quinoa and chicken broth, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes until liquid is absorbed and grains are fluffy.
3. 3Fluff quinoa with a fork, stir in the remaining lemon juice and salt, then cover and keep warm off heat.
4. 4While quinoa cooks, stir together Greek yogurt, remaining minced garlic, dill, remaining olive oil, diced cucumber (reserve a handful for topping), salt, and a squeeze of lemon. Chill the tzatziki until serving.
5. 5Heat a large 12-inch skillet over medium-high until hot. Add marinated chicken in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes until deeply browned on the first side.
6. 6Flip and continue cooking 4–5 minutes more, stirring occasionally, until chicken is cooked through (165°F internal) and edges are caramelized. Transfer to a plate and rest 2 minutes.
7. 7Divide lemon quinoa among 4 bowls. Top each with equal portions of souvlaki chicken, cherry tomatoes, remaining cucumber, red onion, feta, and olives.
8. 8Spoon a generous dollop of tzatziki over each bowl. Finish with a crack of black pepper and an extra drizzle of olive oil if desired. Serve warm or pack components separately for meal-prep lunches that hold well 3 days.