Healthy Grilled Mediterranean Bowl (Printable Version)

Grilled vegetables and protein over fluffy quinoa with tzatziki, olives, and feta.

# What You'll Need:

→ Protein & Main

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds) or 16 oz halloumi, sliced into 0.5-inch pieces
02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt, plus more to taste
08 - 0.25 teaspoon freshly ground black pepper

→ Grains

09 - 1 cup quinoa, rinsed and drained
10 - 2 cups low-sodium chicken or vegetable broth

→ Vegetables

11 - 1 medium zucchini, cut into 0.5-inch rounds
12 - 1 red bell pepper, cored and quartered
13 - 1 small eggplant, cut into 0.5-inch rounds
14 - 1 pint cherry tomatoes, whole
15 - 0.5 red onion, cut into eight wedges
16 - 1 (15-ounce) can chickpeas, drained and rinsed
17 - 1 medium cucumber, diced

→ Toppings

18 - 0.25 cup Kalamata olives, pitted and halved
19 - 0.25 cup crumbled feta cheese
20 - 2 tablespoons fresh parsley, chopped

→ Tzatziki Sauce

21 - 1 cup plain Greek yogurt
22 - 0.5 cucumber, peeled, seeded, and grated
23 - 1 clove garlic, minced
24 - 1 tablespoon fresh lemon juice
25 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
26 - 1 teaspoon olive oil
27 - Salt and pepper to taste

# How to Make It:

01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate while preparing the remaining components.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes or up to overnight.
03 - In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan surface.
05 - Place marinated chicken or halloumi on the grill. Grill chicken 6 to 8 minutes per side until cooked through (internal temperature 165°F), or halloumi 2 to 3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4 to 6 minutes, turning occasionally, until tender-crisp with charred spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta cheese.
08 - Drizzle each bowl with extra-virgin olive oil and a generous scoop of tzatziki sauce. Garnish with chopped parsley and a squeeze of fresh lemon if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Everything grills at once, so you're not stuck at the stove flipping one thing at a time.
  • The marinade does double duty for protein and veggies, cutting your prep work in half.
  • You can swap chicken for halloumi or tofu without changing a single other step.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • If you skip squeezing the cucumber for tzatziki, you'll end up with a watery sauce that slides right off your bowl.
  • Marinating for at least 30 minutes is not optional if you want the vegetables to actually taste like something instead of bland grilled mush.
  • Don't slice the chicken right away or all the juices will run out and you'll have dry meat.
  • Pat the chickpeas completely dry before marinating or they'll steam instead of char.
03 -
  • Make a double batch of tzatziki because you'll want to use it on everything else in your fridge for the next three days.
  • If your grill grates are too wide and vegetables keep falling through, thread them onto skewers or use a grill basket.
  • Leftover grilled vegetables are perfect stuffed into pita bread with hummus the next day.
  • Marinate everything the night before and dinner comes together in under 20 minutes when you get home from work.
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