Healthy Greek Ground Chicken Bowls
A vibrant, nutritious bowl with ground chicken, quinoa, roasted vegetables, and creamy tzatziki sauce.
Equipment
- Mixing bowls
- Skillet
- Saucepan
- Baking sheet
Ingredients
Bowls
- 1 lb ground chicken
- 1 cup quinoa uncooked
- 2 cups chicken broth low-sodium
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1 red onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp oregano dried
- 0.5 tsp paprika
- Salt and pepper to taste
Tzatziki Sauce
- 1 cup Greek yogurt plain
- 0.5 cucumber grated and drained
- 1 clove garlic minced
- 1 tbsp fresh dill chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Combine with chicken broth, bring to boil, reduce heat, cover and simmer 15 minutes. Fluff and set aside.
- Mix Greek yogurt, grated cucumber, garlic, dill, and lemon juice in a small bowl. Season with salt and pepper. Chill until serving.
- Heat 1 tbsp olive oil in skillet. Cook ground chicken with oregano, paprika, salt, and pepper until browned. Break into small pieces.
- Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper. Roast 20 minutes until tender.
- Divide quinoa among bowls. Top with roasted vegetables and chicken. Drizzle with tzatziki. Garnish with parsley, feta, olives, and pomegranate seeds.
- Serve warm or store separately for meal prep up to 4 days.
Notes
For extra flavor, marinate chicken briefly in lemon juice, garlic, and oregano before cooking.