Mediterranean Chicken Bowls with Tzatziki Recipe
A colorful, protein-packed bowl featuring vegan chicken, quinoa, veggies, and creamy plant-based tzatziki. Easy, fresh, and perfect for weekday glow-ups.
Ingredients
For the Bowl:
- 1 cup dry quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 cups vegan chicken strips
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¼ red onion thinly sliced
- ¼ cup kalamata olives pitted
For Vegan Tzatziki:
- 1 cup unsweetened vegan yogurt
- ½ cucumber grated and squeezed
- 1 garlic clove minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt to taste
Instructions
- Cook quinoa with water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Fluff with sass.
- Heat olive oil in skillet. Cook vegan chicken strips until golden and fragrant, about 6–8 minutes.
- In a small bowl, mix yogurt, cucumber, garlic, lemon juice, dill, and salt for tzatziki. Stir like a queen.
- Chop veggies: halve tomatoes, dice cucumbers, slice onion, and pretend you're on a cooking show.
- Assemble bowls: quinoa first, then chick’n, veggies, olives, and a very generous dollop of tzatziki.
- Sprinkle oregano, maybe a squeeze of lemon, and bask in your Mediterranean kitchen goddess energy.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Calcium: 15%
- Vitamin C: 18%
- Vitamin A: 22%
- Potassium: 16%
Additional Notes/Tips to Enhance the Flavor
- Add a sprinkle of sumac or za'atar for extra flavor flair.
- Warm the pita if you serve one on the side (we see you, carb-lover).
- Use fresh mint in the tzatziki for a cooling twist.
- Swap quinoa for couscous or rice—because rules are boring.
- Meal prep it in jars and feel like you’ve got your life together.