Save The first time I made this bowl, I was trying to recreate a memorable dinner from a tiny seaside taverna in Greece. The owner had grilled vegetables right outside on a simple charcoal setup, and the smell alone made my mouth water. What I did not expect was how easily those same smoky flavors could translate to my own backyard grill. Now whenever summer vegetables hit their peak, this recipe becomes my weekly go-to without fail.
Last summer my neighbor wandered over when she smelled the vegetables charring and ended up staying for dinner. She admitted she had never thought to grill eggplant or chickpeas before and now she makes this every Sunday for meal prep. There is something about putting everything in one bowl that feels like you are eating from a feast meant for sharing.
Ingredients
- Boneless chicken breasts or halloumi: Halloumi gets these gorgeous golden grill marks and does not need marinating as long but chicken really soaks up those Mediterranean spices
- Extra-virgin olive oil and lemon juice: This simple combo forms the backbone of the marinade and I learned the hard way to actually measure the lemon juice instead of eyeballing it
- Fresh garlic: I mince it fine so it distributes evenly but you can grate it on a microplane for a smoother integration
- Dried oregano and cumin: Oregano brings that classic Greek flavor while cumin adds earthy warmth that surprises people who cannot quite place it
- Quinoa: Rinse it really well or it will taste bitter and trust me you will notice the difference
- Chicken or vegetable broth: Homemade is best but store-bought works as long as it is low sodium so the quinoa does not get too salty
- Zucchini eggplant and bell pepper: I slice them about half an inch thick so they cook through without getting mushy and still hold those beautiful charred lines
- Cherry tomatoes: Whole they burst slightly on the grill creating little pockets of sweetness that balance the salty olives
- Chickpeas: They get crispy edges on the grill which I honestly prefer than roasting them
- Greek yogurt: Full fat makes the creamiest tzatziki but 2 percent works if you are watching calories
- English cucumber: I seed it before grating so the sauce does not get watery and every bite is rich and creamy
- Fresh dill: Dried works in a pinch but fresh dill makes the tzatziki taste like it came from a proper Greek kitchen
Instructions
- Make the tzatziki first:
- Squeeze as much liquid as you can from the grated cucumber using paper towels or your hands then mix it with yogurt garlic lemon juice dill and olive oil. Let it hang out in the fridge for at least twenty minutes so the flavors can really get to know each other.
- Marinate everything:
- Whisk together olive oil lemon juice garlic oregano cumin salt and pepper in a large bowl. Toss your chicken or halloumi in half the mixture then put the vegetables and chickpeas in the rest. Give it at least thirty minutes but honestly overnight is when the magic happens.
- Cook the quinoa:
- Bring the broth to a boil stir in the quinoa then turn it down to barely a simmer and cover it. Walk away for fifteen minutes and do not lift the lid then turn off the heat and let it steam for five more minutes before fluffing.
- Fire up the grill:
- Get it to medium-high and brush the grates with a little oil so nothing sticks. If you are using a grill pan let it get nice and hot before adding anything.
- Grill the protein:
- Cook chicken about six to eight minutes per side until it hits 165 degrees inside or halloumi just two to three minutes per side until those perfect golden stripes appear. Let it rest for five minutes before slicing so the juices redistribute.
- Char the vegetables:
- Spread them in a grill basket or directly on the grates and cook for four to six minutes turning occasionally. You want them tender with some blistered spots because that charred flavor is the whole point.
- Build the bowls:
- Start with a base of quinoa then arrange the grilled protein and vegetables on top. Scatter fresh cucumber olives and feta over everything like you are plating for a food magazine.
- Finish with sauce:
- Drizzle generously with tzatziki and sprinkle fresh parsley all over. Squeeze fresh lemon over the top right before eating because that acid wakes up every single flavor.
Save My partner who swore they hated eggplant now requests this weekly. There is something about how the grilled vegetables get sweet and smoky that completely changes their character. This bowl has become the way I convert people to vegetables they thought they disliked.
Making It Your Own
I have swapped in cauliflower steaks during fall and they work beautifully on the grill. Sometimes when I want extra protein I will add grilled shrimp alongside the chicken. The bowl format is so forgiving that you can really use whatever looks good at the market.
Grilling Tips
Keep your grill at medium-high because too high and the vegetables will burn before they cook through. I use a grill basket for the chickpeas and smaller vegetables so I do not lose any through the grates. If you do not have a grill a very hot cast iron skillet works almost as well.
Meal Prep Magic
This might be my favorite meal prep recipe because everything actually tastes better after a day in the fridge. The marinated vegetables develop more flavor and the tzatziki sauce gets more garlicky. I keep the quinoa and toppings separate until I am ready to eat.
- Store the tzatziki in a separate container and give it a stir before serving
- Warm up the grilled protein and vegetables slightly before assembling cold bowls
- Add fresh herbs and a squeeze of lemon right before eating to brighten everything back up
Save There is something deeply satisfying about eating an entire meal that came off the grill especially when it is this healthy and flavorful. Hope this becomes a regular in your summer rotation like it has in mine.
Recipe FAQ
- → Can I make this dish vegetarian?
Absolutely! The ingredient list offers halloumi as a direct substitute for chicken. You could also use firm tofu, pressed and grilled, for a delicious plant-based alternative.
- → What is the best way to marinate the protein and vegetables?
For optimal flavor, marinate the chicken or halloumi and the vegetables separately for at least 30 minutes. If time permits, marinating overnight in the refrigerator will infuse them with even deeper Mediterranean tastes.
- → How long can I store leftovers and how should I reheat them?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to gently warm the protein and grilled vegetables, then add fresh toppings like tzatziki, olives, and feta just before serving to maintain their texture and freshness.
- → I don't have a grill. Can I still make this?
Yes, you can! A grill pan works wonderfully on the stovetop to get those char marks. Alternatively, you can roast the marinated vegetables and protein in your oven at a high temperature (around 400°F/200°C) until tender and slightly caramelized.
- → Are there any substitutions for the quinoa?
Certainly. If quinoa isn't your preference, you could substitute it with other whole grains like couscous, brown rice, or even farro for a different texture and flavor profile. Adjust cooking times according to the grain you choose.