Healthy Grilled Mediterranean Bowl (Printable)

Charred vegetables and protein over quinoa with tzatziki, olives, and feta create this vibrant Mediterranean bowl.

# What You 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 eight 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

# Directions:

01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate.
02 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. 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.
03 - In a medium saucepan, bring broth to a boil. Add 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, then fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
05 - Place marinated chicken or halloumi on the grill. Grill chicken 6-8 minutes per side until internal temperature reaches 165°F, or grill halloumi 2-3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4-6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta.
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 if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • You get smoky, charred vegetables and tender protein without turning on your oven in the heat.
  • Everything can be prepped ahead, marinated overnight, and grilled in under fifteen minutes when youre ready to eat.
  • It feels indulgent and restaurant-worthy but uses simple, wholesome ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors meld together in the fridge.
02 -
  • Squeeze the cucumber for tzatziki really well or the sauce will turn watery and thin, ruining the creamy texture you want.
  • Dont skip marinating for at least thirty minutes because thats when the flavors actually soak into the protein and vegetables instead of just sitting on the surface.
  • Let your chicken rest after grilling or all the juices will run out onto the cutting board and leave you with dry, sad slices.
  • Oil your grill grates before adding anything or the eggplant and halloumi will stick and tear apart when you try to flip them.
03 -
  • Use a grill basket for the vegetables and chickpeas so nothing falls through the grates, and you can toss everything easily without losing pieces to the flames.
  • Salt your eggplant slices and let them sit for fifteen minutes before marinating to draw out bitterness and help them cook evenly.
  • Taste your tzatziki before serving and adjust the lemon, salt, or dill because every batch of yogurt and cucumber behaves a little differently.
  • If your quinoa turns out mushy, spread it on a baking sheet and let it cool uncovered so it dries out and firms up before adding it to the bowls.
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