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Juicy sliced grilled lemon herb chicken over quinoa and farro with feta, cucumbers, and tzatziki

Mediterranean Lemon Herb Chicken Grain Bowls

Vibrant, high-protein meal prep bowls loaded with juicy grilled lemon-oregano chicken breast over fluffy garlic quinoa and farro, crisp Persian cucumbers, sweet cherry tomatoes, salty Kalamata olives, creamy Greek feta, and cool homemade tzatziki. Fresh, energizing, and 100% Halal Wholesome.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: lunch, Meal Prep
Cuisine: Greek, Mediterranean
Calories: 490
Ingredients Method Nutrition

Ingredients
  

Marinated Lemon Herb Chicken
  • 1.5 lbs boneless skinless chicken breasts sliced horizontally into cutlets
  • 3 tbsp extra virgin olive oil first cold pressed
  • 2 tbsp freshly squeezed lemon juice from 1 large lemon
  • 4 cloves fresh garlic finely minced
  • 1.5 tsp dried Greek oregano aromatic herb
  • 0.5 tsp dried thyme
  • 0.75 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
Herbed Grain Base & Mediterranean Toppings
  • 1.5 cups cooked quinoa or farro blend fluffy and warm
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 2 medium Persian cucumbers diced crisp
  • 1.5 cups cherry tomatoes halved
  • 0.5 cup pitted Kalamata olives halved
  • 0.5 cup Greek feta cheese crumbled from block
  • 0.25 cup red onion finely diced
Homemade Garlic Herb Tzatziki
  • 0.75 cup whole milk plain Greek yogurt thick and creamy
  • 0.5 cup English cucumber finely grated and squeezed dry
  • 1 clove fresh garlic finely grated on microplane
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil for finishing drizzle

Method
 

Step-by-Step Cooking Walkthrough
  1. Marinate the Chicken: In a shallow dish, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper. Coat chicken cutlets evenly and marinate for 15 minutes at room temperature.
  2. Grill Chicken Cutlets: Heat a cast-iron grill pan or heavy skillet over medium-high heat with a light oil drizzle. Sear chicken for 5 to 6 minutes per side until golden-brown grill marks form and internal temp reaches 165°F (74°C). Rest on a board for 5 minutes, then slice into tender strips.
  3. Toss Herbed Grains & Whip Tzatziki: In a bowl, toss cooked warm quinoa with chopped parsley, olive oil, lemon zest, and a pinch of salt. In a separate bowl, stir together Greek yogurt, grated squeezed cucumber, garlic, fresh dill, lemon juice, olive oil, and salt until thick and silky.
  4. Assemble & Serve: Divide herbed grains among 4 wide bowls. Arrange sliced grilled chicken, diced cucumbers, halved tomatoes, Kalamata olives, and crumbled feta cheese in colorful sections. Spoon generous swirls of tzatziki over top, garnish with fresh dill and lemon wedges, and enjoy!

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 44gProtein: 42gFat: 17gSaturated Fat: 5gCholesterol: 95mgSodium: 620mgPotassium: 840mgFiber: 6gSugar: 4gVitamin A: 750IUVitamin C: 22mgCalcium: 210mgIron: 3.8mg

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