Save The first time I made this bowl, I was trying to recreate a vacation dinner from a tiny taverna in Crete where the owner kept bringing out small plates until we couldn't eat another bite. The char on the vegetables, that cool creamy tzatziki cutting through the warmth, it all came back to me in my own kitchen years later. Now it is the kind of dinner that makes everyone pause and actually say something about how good it is.
Last summer my neighbor came over while I had all these vegetables marinating on the counter, and she ended up staying for dinner. We ate outside while it was still warm out, picking at the olives and sharing the halloumi version because she had stopped eating meat. There is something about this bowl that brings people together around the table.
Ingredients
- Chicken breasts or halloumi: The protein foundation that absorbs all those Mediterranean spices
- Extra-virgin olive oil: Use the good stuff here since it carries the marinade flavors into everything
- Quinoa: Rinsing well removes the bitter coating and gives you fluffy, nutty grains
- Zucchini, bell pepper, and eggplant: These vegetables take on the most beautiful char marks
- Cherry tomatoes: They burst slightly on the grill creating little pockets of sweetness
- Chickpeas: Add protein and a creamy texture that soaks up the marinade
- Plain Greek yogurt: Full fat makes the richest tzatziki but low fat works too
- Feta and Kalamata olives: The salty punch that makes the bowl sing
Instructions
- Make the tzatziki first:
- Squeeze that grated cucumber dry in paper towels until your hands ache, then fold it into the yogurt with garlic, lemon, and dill. Let it hang out in the fridge while everything else happens so those flavors meld together.
- Marinate everything:
- Whisk together your oil, lemon juice, garlic, oregano, cumin, salt and pepper. Toss the protein in one bowl, all the vegetables in another, and let them sit for at least 30 minutes.
- Cook the quinoa:
- Bring your broth to a boil, dump in the rinsed quinoa, then turn it down to a whisper and cover it tight. Fifteen minutes later, turn off the heat and walk away for five more minutes before fluffing.
- Fire up the grill:
- Get it medium-hot and brush the grates with oil so nothing sticks. Listen for that satisfying sizzle when everything hits the heat.
- Grill the protein:
- Cook chicken about 6 to 8 minutes per side until it hits 165 degrees inside, or halloumi just 2 to 3 minutes per side until those gorgeous golden stripes appear. Let it rest before slicing.
- Char the vegetables:
- Spread them in a grill basket or right on the grates, turning them now and then until they are tender with spots of char. The chickpeas get crisp and amazing.
- Build the bowls:
- Start with a bed of warm quinoa, then arrange the grilled protein and vegetables on top like you are painting something beautiful. Add fresh cucumber, olives, and that crumbled feta.
- Finish with sauce:
- Drizzle olive oil over everything and add a big spoonful of tzatziki. Sprinkle with parsley and squeeze fresh lemon right over the bowl.
Save This recipe became my go-to the summer my daughter decided to try vegetarianism. I loved that we could still eat essentially the same meal, just swapping her protein while keeping all the shared vegetables and that communal bowl experience intact.
Make Ahead Magic
The tzatziki actually gets better after a day in the fridge, and the quinoa keeps perfectly for three days. Grill all your vegetables in one big batch and you have lunch sorted for days.
Grilling Without a Grill
A cast iron skillet screaming hot over medium-high will give you decent char on the vegetables. For the protein, a heavy skillet with a little oil works beautifully, though you will miss those grill marks.
Serving Ideas
This bowl works as a platter dinner for parties, letting everyone build their own. The tzatziki doubles as a dip for raw vegetables while everything cooks.
- Warm pita bread for scooping up extra sauce
- A glass of crisp white wine like Assyrtiko or Pinot Grigio
- Extra lemon wedges on the table for brightening
Save This is the kind of dinner that makes you feel like you are eating something special, even on a random Tuesday.
Recipe FAQ
- → Can I prepare parts of this dish in advance?
Yes, several components can be prepped ahead. The tzatziki sauce is best made an hour or more in advance to allow flavors to meld. You can also marinate the chicken or halloumi and vegetables up to a day prior. Cooked quinoa can be stored in the fridge for a few days, making assembly quick and easy.
- → What are the best protein alternatives if I don't eat chicken or halloumi?
For a vegetarian option, extra halloumi or firm tofu are excellent choices. Tofu can be marinated and grilled similarly to chicken. For a vegan preparation, omit the halloumi and feta, ensuring your tzatziki is dairy-free (using a plant-based yogurt), and consider adding more chickpeas or a lentil-based protein.
- → How can I ensure my grilled vegetables are tender but still have a nice char?
Achieving tender-crisp, charred vegetables requires medium-high heat and careful timing. Don't overcrowd your grill or pan, as this steams the vegetables instead of searing them. Toss them in a little oil to prevent sticking and turn them every minute or so to get even charring without burning. Cooking time will vary depending on the vegetable thickness.
- → Can I use a different grain instead of quinoa?
Absolutely! While quinoa offers a great nutty flavor and texture, you could easily substitute it with brown rice, farro, couscous, or even a mix of leafy greens for a lighter option. Adjust cooking times according to the grain you choose.
- → What if I don't have a grill?
No problem! You can easily roast the marinated chicken (or halloumi) and vegetables in the oven. Spread them on baking sheets and roast at 400°F (200°C) until cooked through and slightly caramelized, usually 20-30 minutes for vegetables and 25-35 minutes for chicken, flipping halfway.