Healthy Grilled Mediterranean Bowl (Printable)

Grilled vegetables and protein over quinoa with tzatziki, olives, and feta for a vibrant Mediterranean meal.

# What You’ll Need:

→ Protein & Main

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds) or 16 oz 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 8 wedges
16 - 1 can (15 oz) 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 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 while preparing the remaining components.
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 for enhanced flavor).
03 - In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or 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 to prevent sticking.
05 - Place marinated chicken or halloumi on the grill. Grill chicken 6 to 8 minutes per side until cooked through (internal temperature 165°F), or halloumi 2 to 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 to 6 minutes, turning occasionally, until tender-crisp with charred spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta cheese.
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 juice if desired. Serve immediately while warm.

# Expert Hints:

01 -
  • Every bite delivers smoky char, creamy yogurt, and salty feta in one forkful.
  • You can prep the marinade and tzatziki the night before, then grill everything in under twenty minutes.
  • It works just as well with chicken, halloumi, or even crispy tofu if you want to skip meat entirely.
  • Leftovers taste incredible cold straight from the fridge the next day for lunch.
02 -
  • Squeeze the cucumber for tzatziki as dry as you can, or your sauce will be watery and thin.
  • Don't skip the marinating time—thirty minutes transforms bland vegetables into something deeply flavorful.
  • Let your chicken rest after grilling so the juices redistribute; slicing it too soon makes it dry.
  • If your grill grates are wide, use a grill basket for the vegetables or you'll lose half your dinner to the coals.
03 -
  • Pat your protein dry before marinating so the oil and lemon cling instead of sliding off.
  • Preheat your grill or grill pan until it's smoking hot—that's what gives you real char, not steaming.
  • Taste your tzatziki before serving and adjust the lemon, garlic, or salt; every batch of yogurt is slightly different.
  • If you don't have a grill, roast everything on a sheet pan at 425°F for twenty minutes, flipping halfway.
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