Save My neighbor handed me a basket of eggplant one August afternoon, and I had no plan for it. I'd been grilling chicken all summer, but the vegetables felt like an afterthought until I tossed them in the same marinade and watched them blister alongside the meat. The char on the zucchini, the way the bell peppers softened and sweetened, the smoky eggplant soaking up garlic and lemon—it all came together over quinoa with a dollop of tzatziki I'd made that morning. That bowl became my answer to everything: too hot to cook indoors, craving something bright, needing dinner to feel like a small vacation.
I made this for a friend who swore she didn't like quinoa. She finished her bowl and asked for the recipe before she left. I think it was the way the grains soaked up the olive oil and lemon, or maybe the feta and olives scattered on top. She texted me a photo of her own version a week later, halloumi instead of chicken, cherry tomatoes bursting on the grill. It's become her weeknight answer, too.
Ingredients
- Boneless, skinless chicken breasts or halloumi: Chicken stays juicy with a short marinade; halloumi gets golden and squeaky, holding its shape beautifully on the grill.
- Extra-virgin olive oil: Use it in the marinade and drizzle it at the end for richness that ties everything together.
- Fresh lemon juice: Brightens the marinade and tzatziki; squeeze a little extra over the finished bowls for a pop of acid.
- Garlic: Minced garlic in the marinade and tzatziki adds warmth without overwhelming the fresh vegetables.
- Dried oregano and ground cumin: Oregano brings that Mediterranean herbal note, cumin adds a hint of earthiness that deepens the char.
- Quinoa: Rinse it well to remove bitterness; cooking it in broth instead of water makes it nutty and flavorful.
- Low-sodium chicken or vegetable broth: Controls salt and adds a savory base to the quinoa.
- Zucchini, red bell pepper, eggplant: Cut them thick so they hold up on the grill and get tender without turning mushy.
- Cherry tomatoes: Grill them whole; they blister and burst, releasing sweet juice that mingles with the other vegetables.
- Red onion: Cut into wedges so they char on the edges and stay slightly crisp in the center.
- Chickpeas: Toss them in the marinade and grill them for a smoky, crunchy contrast.
- Cucumber: Dice half for the bowls, grate and squeeze the other half for tzatziki to keep it thick and creamy.
- Kalamata olives and feta: Briny, salty, and sharp, they cut through the richness and add little bursts of flavor.
- Plain Greek yogurt: The base of the tzatziki; thick and tangy, it cools every spicy or smoky bite.
- Fresh dill and parsley: Dill in the tzatziki, parsley on top; both add brightness and a hint of green freshness.
Instructions
- Prepare the tzatziki:
- Squeeze the grated cucumber hard with paper towels until it stops dripping, then stir it into yogurt with garlic, lemon juice, dill, olive oil, salt, and pepper. Cover and chill while you prep everything else so the flavors meld.
- Marinate the protein and vegetables:
- Whisk olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a large bowl, then toss chicken or halloumi in half and vegetables in the other half. Cover both and let them sit for at least 30 minutes, or longer if you have time.
- Cook the quinoa:
- Bring broth to a boil, add rinsed quinoa, cover, and simmer on low for 15 minutes. Let it rest covered for 5 minutes, then fluff it with a fork so it stays light and separate.
- Preheat the grill:
- Heat a grill or grill pan over medium-high and oil the grates lightly. You want it hot enough to char without sticking.
- Grill the chicken or halloumi:
- Lay the protein on the grill and cook chicken 6 to 8 minutes per side until it hits 165 degrees inside, or halloumi 2 to 3 minutes per side until golden. Rest the chicken for 5 minutes, then slice it.
- Grill the vegetables:
- Spread zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas on the grill or in a basket, turning every couple of minutes until they're tender and charred in spots. The tomatoes will start to pop and release their juices.
- Assemble the bowls:
- Spoon quinoa into four bowls, then top with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and feta. Drizzle olive oil over everything and add a generous scoop of tzatziki, then scatter parsley on top and squeeze fresh lemon if you like.
- Serve immediately:
- Eat the bowls while the protein and vegetables are still warm and the tzatziki is cool. The contrast is the best part.
Save One night I made this for my family after a long day, and nobody argued about anything at the table. My sister took seconds. My brother asked if I could teach him how to grill the vegetables. We sat outside with our bowls, the sun going down, and everything tasted better because we were all quiet and happy. It's the recipe I reach for when I want dinner to feel easy and abundant at the same time.
How to Store and Reheat Leftovers
I pack the quinoa, protein, and grilled vegetables in separate containers so nothing gets soggy. The tzatziki and fresh toppings go in their own little jars. When I'm ready to eat, I warm the quinoa and protein in the microwave or on the stove, then build a fresh bowl with cold cucumber, olives, feta, and a new drizzle of tzatziki. It tastes like I just made it, even three days later.
Swaps and Variations
I've made this with tofu marinated the same way, and it grills up firm and golden. Sometimes I throw in whatever vegetables I have: asparagus, mushrooms, even thick slices of sweet potato. A handful of toasted pine nuts or sunflower seeds on top adds crunch, and if I'm out of feta, a few spoonfuls of hummus work just as well. The bowl is forgiving; it wants you to use what you have and make it your own.
What to Serve Alongside
This bowl is a full meal on its own, but I like to set out warm pita or flatbread on the side for scooping up extra tzatziki. A simple green salad with lemon vinaigrette keeps things light, or you can pour cold white wine or sparkling water with cucumber and mint. If I'm feeding a crowd, I put out extra olives, pickled peppers, and a dish of good olive oil for dipping.
- Warm pita or flatbread for dipping and scooping
- Simple green salad with lemon vinaigrette
- Sparkling water with cucumber and fresh mint
Save This bowl has carried me through busy weeks, lazy Sundays, and nights when I just needed something bright and nourishing. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make this vegetarian?
Absolutely. Simply swap the chicken for extra halloumi, grilled tofu, or even portobello mushrooms. The halloumi option provides that satisfying salty protein element while keeping the Mediterranean profile intact.
- → How long does this keep for meal prep?
This bowls stores beautifully for up to 3 days in the refrigerator. Keep the tzatziki and fresh toppings separate, then reheat the protein and vegetables before assembling with fresh garnishes.
- → Can I use a grill pan instead of an outdoor grill?
Yes, a cast iron grill pan works perfectly for achieving those char marks and smoky flavor. Preheat over medium-high heat and lightly oil the surface before adding your marinated vegetables and protein.
- → What can I substitute for quinoa?
Bulgur, couscous, or even brown rice make excellent alternatives to quinoa. Each brings a slightly different texture while still providing that hearty base that complements the grilled elements beautifully.
- → Is the 30-minute marinade essential?
While 30 minutes provides good flavor penetration, longer marinating up to overnight yields even more pronounced Mediterranean flavors. The longer rest allows the lemon, garlic, and herbs to fully infuse into the protein and vegetables.