Greek Chicken Quinoa Bowl
Air-fried yogurt-marinated chicken thigh over quinoa and salad, with olives, feta and tzatziki.
21 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 15 min · Cook 6 min
Chicken thigh strips are marinated in Greek yogurt with olive oil, oregano and sweet paprika, then air fried for 6 minutes with chopped garlic scattered over. They go on top of shredded iceberg and cooked quinoa with cucumber, cherry tomatoes, kalamata olives, red onion and tzatziki, finished with crumbled feta and a squeeze of lemon. It divides into two bowls.
Per serving
574
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Chicken
Chicken Thigh, skinless
300 grams
Extra Virgin Olive Oil
1 tablespoon (14 grams)
Greek Yogurt, plain
30 grams
Oregano, dried
1 teaspoon (1 gram)
Paprika, ground
1 teaspoon (2.3 grams)
Garlic
2 cloves (6 grams)
Salt
to taste
Black Pepper
to taste
To serve
Iceberg Lettuce
2 handfuls (60 grams)
Quinoa, cooked
1.5 cups (278 grams)
Cucumber
140 grams
Cherry Tomato
10 pieces (170 grams)
Kalamata Olives
10 pieces (40 grams)
Red Onion
0.13 pieces (14 grams)
Tzatziki
3 tablespoons (45 grams)
Feta
30 grams
Lemon
1 medium (58 grams)
Steps
Slice the chicken thigh into strips and put them in a mixing bowl. Add the olive oil, Greek yogurt, dried oregano and paprika, and stir until every strip is coated. Season generously with sea salt and black pepper.
5 min
If time allows, leave the chicken to marinate for 20 minutes or longer. It works without the wait, but the yogurt tenderises the meat as it sits.
20 min
Finely chop the garlic. Lay the chicken strips in the air fryer basket in one even layer and scatter the garlic over the top. Air fry at 200°C (390°F) for 6 minutes. Thicker strips take longer, so check the middle of one before taking them out.
6 min
Shred the iceberg lettuce, slice the baby cucumbers into rounds, quarter the cherry tomatoes and slice the red onion as finely as you can.
6 min
Spread the lettuce and the cooked quinoa across two bowls. Add the cucumber, cherry tomatoes, olives, red onion and the tzatziki.
3 min
Put the chicken on top, crumble the feta over it and finish with a generous squeeze of fresh lemon juice.
2 min
Serving suggestion
Serve while the chicken is still warm against the cold salad — that contrast is most of the appeal.
Storage
Keeps 2 days in the fridge in a closed container, but pack the lettuce and lemon separately — dressed leaves collapse overnight. The chicken and quinoa keep fine together.
Notes
No air fryer? Pan-fry the strips over high heat for 3-4 minutes a side, or grill them. Chicken breast works instead of thigh and cuts the fat by about a third, but dries out faster at 200°C.
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