Description
A vibrant fusion of Greek and Moroccan flavors, this bowl features tender grilled chicken skewers, spiced Moroccan tomato couscous, refreshing tzatziki, and quick-pickled onions. Perfect for weeknight meals with prepped-ahead convenience.
Ingredients
4 boneless skinless chicken thighs
1 tbsp olive oil
1 tsp za’atar
1 tsp paprika
1/2 tsp sea salt
1/2 tsp garlic powder
1 cup white quinoa
2 cups vegetable broth
1/2 tsp turmeric
1/2 tsp ground coriander
2 cups cherry tomatoes
1/4 cup red onion, thinly sliced
2 tbsp apple cider vinegar
1 tbsp honey
1 cup Greek yogurt
1 tbsp cucumber, grated
1 tbsp dill and mint, chopped
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp honey (tzatziki)
1/2 cup fresh parsley or flat-leaf parsley
1/4 cup olive oil (for drizzling)
1/4 cup toasted pine nuts (optional)
1 red bell pepper, sliced
1/2 cup kalamata olives
Instructions
Marinate chicken thighs in olive oil, za’atar, paprika, salt, and garlic powder for 30 minutes
Cook quinoa in vegetable broth with turmeric and coriander, then stir in cherry tomatoes
Quick-pickle onions by mixing with vinegar and honey, let sit 15+ minutes
Whisk tzatziki: combine Greek yogurt, cucumber, dill, mint, lemon juice/zest
Arrange cooked quinoa base in bowls
Top with grilled chicken skewers, tzatziki, pickled onions, bell pepper slices, olives
Drizzle with olive oil and sprinkle parsley before serving
Notes
Grill chicken over medium-high heat until charred and internal temp reaches 165°F
All components except grilled chicken can be prepped ahead
Substitute feta crumbles for dairy-free version