Healthy Grilled Mediterranean Bowl (Printable)

Charred vegetables and marinated chicken or halloumi 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 ounces 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 can (15 ounces) 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 Steps:

01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate while preparing the remainder of the dish.
02 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, red onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes or up to overnight for enhanced flavor.
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 with internal temperature reaching 165 degrees Fahrenheit, 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, red onion, and chickpeas for 4 to 6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, Kalamata olives, and crumbled feta cheese.
08 - Drizzle each bowl with extra-virgin olive oil and a generous scoop of tzatziki sauce. Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • Every ingredient holds up beautifully to high heat, so you get deep caramelized flavor without any sogginess.
  • The tzatziki cools everything down and ties the smoky, tangy, and briny notes together in one spoonful.
  • You can swap chicken for halloumi in under a minute and make the whole bowl vegetarian without losing any richness.
  • Leftovers taste even better the next day once the quinoa soaks up all the juices and marinade.
02 -
  • If you skip squeezing the cucumber for the tzatziki, you'll end up with a runny mess that slides off everything instead of clinging to it.
  • Marinating for at least thirty minutes is non-negotiable because that's when the lemon juice tenderizes the protein and the garlic really soaks in.
  • Don't crowd the grill or your vegetables will steam instead of char, and you'll lose that smoky sweetness.
03 -
  • Always rest your chicken after grilling so the juices redistribute and every slice stays moist.
  • If your eggplant tastes bitter, salt the slices and let them sit for ten minutes before rinsing and patting dry.
  • Use a grill basket for the chickpeas or they'll roll right through the grates and into the flames.
  • Make a double batch of tzatziki because it disappears faster than you think and it's perfect for dipping pita or veggies later.
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