Save to Pinterest My grill pan was still warm from breakfast when I decided to throw together lunch using the wilting vegetables in my crisper. What started as improvisation turned into my most-requested summer dinner. The smell of charred eggplant and oregano pulled my neighbor over the fence, and I ended up plating two bowls instead of one. That spontaneous Thursday afternoon taught me that the best meals rarely follow a plan.
I once brought this bowl to a potluck where half the guests were gluten-free and the other half were devoted carnivores. Watching both groups go back for seconds felt like a small miracle. The halloumi eaters and chicken lovers stood side by side at the table, comparing notes on the char marks. That night reminded me that good food doesnt need to pick sides.
Ingredients
- Boneless, skinless chicken breasts or halloumi: Chicken stays juicy with a quick marinade, while halloumi develops a golden crust that holds up beautifully against the acidic toppings.
- Extra-virgin olive oil: Use a fruity variety for drizzling at the end, it adds a peppery finish that ties the whole bowl together.
- Fresh lemon juice: Brightens the marinade and cuts through the richness of feta and yogurt, freshly squeezed makes a noticeable difference.
- Garlic: Minced garlic in both the marinade and tzatziki creates a through-line of savory warmth without overwhelming the vegetables.
- Dried oregano and ground cumin: These two spices give the protein a gentle Mediterranean backbone that complements rather than competes.
- Quinoa: Rinse it well or youll taste bitterness, cooking it in broth instead of water adds a subtle depth.
- Low-sodium chicken or vegetable broth: Controls saltiness so the feta and olives can shine without making the dish too briny.
- Zucchini, red bell pepper, and eggplant: Cut them thick enough to withstand the grill, thin slices turn mushy and lose their texture.
- Cherry tomatoes: They burst on the grill and release sweet juice that mingles with the marinade.
- Red onion: Wedges soften and caramelize at the edges, adding a hint of sweetness that balances the tangy tzatziki.
- Chickpeas: Toss them in the marinade too, they get crispy little edges and soak up all the lemon and garlic.
- Cucumber: One for dicing into the bowl and another for grating into tzatziki, the double dose keeps things cool and crunchy.
- Kalamata olives and crumbled feta: These salty, briny bursts are non-negotiable, they wake up every other flavor.
- Fresh parsley: A handful of roughly chopped leaves adds color and a grassy freshness right before serving.
- Plain Greek yogurt: Full-fat yogurt makes the creamiest tzatziki, but low-fat works if you add a touch more olive oil.
- Fresh dill: Its bright, anise-like flavor is what makes tzatziki taste like tzatziki, dried dill is fine but use less.
Instructions
- Make the tzatziki ahead:
- Grate the cucumber and squeeze out every drop of moisture with paper towels, excess water will make your sauce runny. Stir together yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper, then cover and chill while you prep everything else.
- Marinate for depth:
- Whisk olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a large bowl, then toss in your chicken or halloumi. Pour half the marinade into another bowl and coat the zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Cover both and let them sit for at least thirty minutes, or overnight if you have the patience.
- Cook the quinoa:
- Bring broth to a boil, add rinsed quinoa, then lower the heat and cover. After fifteen minutes the liquid should be gone, let it rest off the heat for five minutes before fluffing with a fork.
- Preheat your grill:
- Get a grill or grill pan screaming hot over medium-high heat and oil the grates lightly. A hot surface is the secret to those dark, caramelized stripes.
- Grill the protein:
- Lay chicken breasts or halloumi slices on the grill and leave them alone for six to eight minutes per side for chicken, or two to three minutes per side for halloumi. Chicken needs to hit 165 degrees inside, halloumi just needs golden grill marks and a slight give when you press it.
- Char the vegetables:
- Use a grill basket or place vegetables directly on the grates, turning them every couple of minutes. After four to six minutes they should be tender with charred edges and a bit of smoky sweetness.
- Build each bowl:
- Spoon quinoa into four bowls, then arrange sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta on top. Drizzle with olive oil and a generous spoonful of tzatziki, then scatter parsley over everything.
- Serve right away:
- These bowls taste best when the protein and vegetables are still warm and the tzatziki is cold. A final squeeze of lemon brightens everything just before the first bite.
Save to Pinterest One evening I served this bowl to a friend who swore she hated eggplant. She picked around it at first, then eventually tried a charred round soaked in lemon marinade. By the end of dinner, she was scraping the last bits of eggplant from the platter. Sometimes all it takes is a grill and a little olive oil to change someones mind about a vegetable.
Storing and Reheating
Store the cooked quinoa, protein, and grilled vegetables in separate airtight containers in the fridge for up to three days. Keep the tzatziki, feta, olives, and fresh cucumber in their own containers so nothing gets soggy. When youre ready to eat, reheat the protein and vegetables in a skillet over medium heat or in the microwave, then assemble fresh bowls with cold toppings. The contrast between warm and cool makes leftovers feel just as vibrant as the first serving.
Swaps and Substitutions
If you cant find halloumi, try thick slices of firm tofu pressed and marinated the same way, it picks up the lemon and garlic beautifully. Swap quinoa for farro, brown rice, or even cauliflower rice if you want to keep carbs low. Red bell pepper can become yellow or orange, zucchini can turn into summer squash, and cherry tomatoes can be replaced with grape tomatoes or even thick slices of beefsteak. The marinade is forgiving, so use whatever vegetables are freshest at your market.
Final Touches
A drizzle of good olive oil right before serving makes the colors pop and adds a silky richness. If you want extra crunch, scatter toasted pine nuts or sunflower seeds over the top. A few pickled pepperoncini or a handful of arugula can add a peppery kick. These little additions turn a healthy dinner into something that feels special enough for company.
- Toast your quinoa in the dry saucepan for a minute before adding broth, it deepens the nutty flavor.
- If your grill is too hot and vegetables are charring too fast, move them to a cooler spot and let them finish gently.
- Leftover tzatziki is excellent as a sandwich spread or stirred into scrambled eggs the next morning.
Save to Pinterest This bowl has become my answer to the question of what to cook when I want something nourishing without spending all evening in the kitchen. It feels generous, tastes bright, and somehow makes everyone at the table a little happier.
Recipe Q&A
- → Can I make this bowl vegetarian?
Yes, simply use halloumi cheese or firm tofu instead of chicken. The halloumi grills beautifully in just 2-3 minutes per side and develops wonderful golden char marks.
- → How long should I marinate the protein and vegetables?
Marinate for at least 30 minutes for good flavor, but overnight marination in the refrigerator will give you the most intense, delicious results.
- → Can I use a regular pan instead of a grill?
Absolutely. A grill pan works perfectly and gives you those attractive char marks. You can also roast the vegetables in a 425°F oven for 20-25 minutes if preferred.
- → How do I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat the protein and vegetables in a skillet or microwave, then assemble with fresh quinoa, tzatziki, and toppings.
- → What can I substitute for quinoa?
Brown rice, farro, bulgur, or couscous all work wonderfully as the grain base. Adjust cooking times according to package directions for your chosen grain.
- → How do I prevent the tzatziki from being watery?
The key is thoroughly squeezing the grated cucumber to remove excess moisture using paper towels or a clean kitchen cloth before mixing it into the yogurt.