Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce

Chicken Souvlaki Grilled Veggie and Quinoa Bowls with Tzatziki-Feta Sauce       


Serves 6

1 cup quinoa, picked and rinsed well

Chicken Souvlaki and Veggies

1 lb / 453 gr chicken breast, cut into chunks

2 red bell peppers, cut into eighths

1 medium zucchini, sliced into ¼-inch rounds

1 small eggplant, sliced into ¼-inch rounds

1 cup cherry tomatoes

6 tablespoons olive oil

3 tablespoons lemon juice

2 garlic cloves, minced

1 ½ teaspoons dried oregano

½ teaspoon fine grain salt

Tzatziki-Feta Sauce

1 (7 oz / 200 gr) container plain Greek yogurt

1 small cucumber, peeled and grated

3 tablespoons lemon juice

1 teaspoon fine grain salt

1 tablespoon chopped fresh mint

3 oz / 85 gr crumbled feta cheese


In a bowl combine olive oil, lemon juice, minced garlic, oregano, and salt.

In a shallow sealable container or in a large Ziploc bag combine chicken chunks and half of the marinade. Cover or seal and marinate in the refrigerator for at least 1 hour.

Add veggies to a large bowl and toss with the remaining marinade.

In the meantime cook the quinoa.

Heat a splash of olive oil in the saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.

Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)

Make the tzatziki-feta sauce by combining all ingredients in a small bowl. Set aside.

Remove chicken chunks from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Discard unused marinade.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates.

Grill the chicken skewers for about 3 to 4 minutes per side, flipping until chicken is cooked through and has light char marks.

While the chicken is cooking, grill the vegetables. About 5 minutes per side for the red bell peppers, 4 minutes per side for the zucchini and eggplant, and just a couple of minutes for the cherry tomatoes.

Divide quinoa among bowls drizzle with olive oil and lemon juice, add some grilled veggies to each bowl and ½ skewers. Add a couple of tablespoons of tzatziki-feta sauce and serve.