Healthy Grilled Mediterranean Bowl (Printable Version)

Vibrant bowl featuring grilled vegetables, protein, and quinoa topped with tzatziki sauce, olives, and feta cheese.

# 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 8 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

# Method:

01 - Squeeze excess moisture from grated cucumber using paper towels. Combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir well, cover, and refrigerate until ready to serve.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a large bowl. 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 for enhanced flavor.
03 - Bring broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. 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 an internal temperature of 165°F, or grill halloumi 2 to 3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes. 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 bowl 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 parsley and a squeeze of fresh lemon juice if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • Everything gets a kiss of char from the grill, which makes even the simplest vegetables taste like something special.
  • You can prep the marinade and tzatziki in the morning, then grill everything in under twenty minutes when dinnertime hits.
  • It works beautifully for both meat lovers and vegetarians, no need to make two separate meals.
  • Leftovers taste just as good cold the next day, which means lunch is already handled.
02 -
  • If you skip squeezing the water out of the grated cucumber, your tzatziki will be soupy and slide right off the bowl.
  • Don't walk away from the grill when cooking halloumi, it goes from perfect to rubbery in about thirty seconds.
  • Marinating overnight makes a huge difference, the chicken gets so tender and flavorful it almost doesn't need the sauce.
  • Use a grill basket for the chickpeas and smaller vegetable pieces, otherwise you'll lose half of them to the flames.
03 -
  • Let your grill preheat for at least ten minutes so the vegetables get good char without sticking.
  • Save a little marinade before adding the raw protein, then brush it on the cooked chicken or halloumi right before serving for an extra burst of flavor.
  • If your eggplant tastes bitter, salt the slices and let them sit for fifteen minutes before rinsing and patting dry.
  • Double the tzatziki recipe, it keeps for a week and is amazing on sandwiches, wraps, or even as a dip for chips.
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