Save My neighbor walked past the fence one evening, stopped mid-step, and asked what I was grilling. The smoke carried oregano, lemon, and something sweet from the charred peppers. I handed her a bowl over the gate, and she stood there eating with the fork I'd tossed in, laughing that she forgot she was on her way somewhere. That bowl became the reason she now texts me every Thursday.
I made this the first time I had vegetarian and non-vegetarian friends coming over at once. I panicked until I realized halloumi could sit on the same grill as chicken without anyone feeling like an afterthought. Both sides of the table went quiet for a solid ten minutes. One friend scraped her bowl so loudly I thought she'd crack the ceramic.
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Ingredients
- Boneless, skinless chicken breasts or halloumi: Chicken gets juicy and smoky, halloumi turns golden and squeaky, both soak up the marinade beautifully so pick whichever your crowd craves.
- Extra-virgin olive oil: This is not the time for the cheap stuff, good olive oil makes the marinade cling and adds a peppery finish when you drizzle it at the end.
- Fresh lemon juice: Bottled lemon juice tastes flat, fresh juice brightens every single layer and keeps the tzatziki from feeling heavy.
- Garlic: Minced garlic in the marinade and tzatziki ties everything together, I use a microplane so it melts into the yogurt instead of sitting in chunks.
- Dried oregano and ground cumin: Oregano smells like every Greek kitchen I have ever walked into, cumin adds a warm earthiness that makes the chicken taste deeper.
- Quinoa: Rinse it well or it tastes soapy, I learned that the hard way when my first batch tasted like I'd poured dish soap into the pot.
- Low-sodium chicken or vegetable broth: Cooking quinoa in broth instead of water makes it nutty and rich, low-sodium lets you control the salt later.
- Zucchini, red bell pepper, eggplant, cherry tomatoes, red onion: These char differently and create little pockets of sweet, smoky, and juicy in every forkful.
- Chickpeas: They get crispy edges on the grill and add protein and crunch without any extra effort.
- Cucumber: Fresh cucumber in the bowl and grated in the tzatziki keeps everything cool and snappy against the warm grilled bits.
- Kalamata olives and crumbled feta: Salty, briny, creamy, these two ingredients make the bowl taste expensive even when it is not.
- Fresh parsley: A handful of chopped parsley at the end makes the whole thing look alive and adds a grassy brightness.
- Plain Greek yogurt: Thick yogurt holds the tzatziki together, low-fat versions get watery so I stick with full-fat.
- Fresh dill: Dill in tzatziki is non-negotiable for me, it smells like summer and tastes like every good Mediterranean meal I have ever had.
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Instructions
- Make the tzatziki first:
- Squeeze the grated cucumber hard in a clean kitchen towel or paper towels until your hands ache, then mix everything together in a bowl. Let it chill in the fridge while you prep so the garlic mellows and the dill blooms into the yogurt.
- Marinate the protein and veggies:
- Whisk the marinade until it emulsifies, toss half with your chicken or halloumi, and the other half with all the vegetables and chickpeas. Cover both bowls and let them sit for at least thirty minutes, though I have left them overnight and the flavor gets incredible.
- Cook the quinoa:
- Bring the broth to a rolling boil, add the rinsed quinoa, then lower the heat and cover it tightly. After fifteen minutes, pull it off the heat and let it steam covered for five more minutes before fluffing with a fork.
- Preheat your grill:
- Get the grill or grill pan hot over medium-high heat and oil the grates so nothing sticks. I use a paper towel dipped in oil and tongs to swipe it across the grates.
- Grill the protein:
- Lay the chicken or halloumi on the hottest part of the grill and resist the urge to move it around. Chicken takes six to eight minutes per side until it hits 165 degrees inside, halloumi only needs two to three minutes per side until you see those dark grill marks.
- Grill the vegetables:
- Use a grill basket if you have one or lay everything directly on the grates, turning every couple of minutes. You want char in spots and tender-crisp texture, usually four to six minutes total.
- Assemble the bowls:
- Spoon warm quinoa into each bowl, then pile on the sliced protein, all the grilled veggies, diced cucumber, olives, and feta. Do not be shy with the toppings, this is not the time for restraint.
- Finish and serve:
- Drizzle good olive oil over everything, add a generous scoop of tzatziki, sprinkle parsley on top, and squeeze fresh lemon if you want. Serve it right away while the quinoa is warm and the veggies are still a little smoky.
Pin it My dad ate this on a Tuesday night and called it fancy. I told him it was just grilled vegetables and he said that is exactly what makes it fancy, because nobody has time to grill vegetables on a weeknight unless they care. I have thought about that every time I have made it since.
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How to Store and Reheat
I keep the components separate in glass containers, quinoa in one, protein in another, veggies in a third. The tzatziki and fresh toppings stay in their own little jars. When I reheat, I warm the quinoa and protein in a skillet with a splash of water, then add everything else cold. It tastes like a brand new bowl every time, and the cucumbers stay crunchy instead of turning into mush.
Swaps That Work
I have used tofu, shrimp, and even leftover steak in place of chicken or halloumi. Farro or couscous can replace quinoa if that is what you have. Once I ran out of eggplant and used thick slices of portobello mushrooms, which turned out even better because they soaked up the marinade like sponges. The base idea is flexible, so do not stress if your fridge does not match the list perfectly.
Make It Your Own
Some nights I add roasted pine nuts or sunflower seeds for crunch. Other times I toss in a handful of arugula or spinach right before serving so it wilts slightly from the warm quinoa. A drizzle of pomegranate molasses or a sprinkle of sumac can make it feel like a completely different bowl.
- Try adding a handful of fresh mint to the tzatziki for a cooler, brighter flavor.
- If you like heat, mix a pinch of red pepper flakes into the marinade or drizzle harissa on top.
- Swap feta for goat cheese if you want something creamier and less salty.
Pin it This bowl has become my answer when I want to feel like I am taking care of myself without spending an hour in the kitchen. It tastes like effort, but the effort feels good.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, you can marinate the protein and vegetables overnight for deeper flavor. Cook the quinoa and prepare tzatziki up to 2 days ahead. Grill everything fresh when ready to serve for best texture and taste.
- → What can I use instead of halloumi for a vegetarian option?
Firm tofu works beautifully when pressed, marinated, and grilled. You can also use extra chickpeas, grilled portobello mushrooms, or tempeh for a protein-rich vegetarian bowl.
- → How do I prevent vegetables from falling through the grill grates?
Use a grill basket or grill pan to keep smaller pieces secure. Alternatively, thread vegetables onto skewers or use a perforated grill mat designed for grilling delicate items.
- → Can I use brown rice instead of quinoa?
Absolutely. Brown rice, farro, or couscous all work well as the grain base. Adjust cooking times according to the grain you choose and use the appropriate amount of liquid.
- → How should I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat grilled protein and vegetables in a skillet or microwave. Keep tzatziki, fresh cucumber, and herbs separate, adding them just before serving to maintain freshness.
- → Is this suitable for meal prep?
Yes, this bowl is excellent for meal prep. Portion quinoa, grilled protein, and vegetables into containers. Store tzatziki and fresh toppings separately. Assemble individual bowls throughout the week for quick, healthy lunches or dinners.
