Greek Quinoa Bowls with Chicken Meatballs
These Greek quinoa bowls with chicken zucchini meatballs are one of my go-to dinner meals that I keep making over and over again. They are fresh, filling, and seriously satisfying. These bowls are a balanced, high protein meal that even work great for meal prep.
The chicken zucchini meatballs are the star of these bowls. They’re juicy, flavorful, and a great way to sneak in some extra veggies. The zucchini adds moisture so the meatballs don’t dry out, which is key when working with lean meat. I use lean ground chicken to keep things a little healthier while still providing plenty of protein.
The chicken meatballs get served over fluffy quinoa cooked in chicken broth for extra flavor. Quinoa adds complex carbs, fiber, and a little extra protein, making these bowls extra filling. In addition, there’s an herby cucumber tomato salad that brings a ton of freshness and crunch. And finally, I like to top these bowls with a creamy tzatziki to tie everything together. I’m generous with it and highly recommend you are too!
Each bowl packs 40 grams of protein, which helps with muscle recovery and keeping you full. These bowls are a great example of a balanced meal with lean protein, complex carbs, healthy fats, and plenty of veggies. The ingredients in these bowls also hold up really well in the fridge, making them ideal for meal prep for the week. I usually store the components separately and assemble when I’m ready to eat. Just a heads up if you’re making the salad ahead of time, wait to dress it until you’re ready to eat it.
I hope you enjoy these Greek quinoa bowls as much as I do. Leave a comment below if you try them out!
Greek Quinoa Bowls with Chicken Meatballs
Ingredients
Chicken Zucchini Meatballs
- 1 lb ground chicken (ground turkey works too; I use 93% lean)
- 1 1/2 cups shredded zucchini (about 1 small zucchini)
- 1 large egg
- 1/3 cup breadcrumbs
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
Quinoa
- 1 cup quinoa
- 2 cups chicken broth (low-sodium if watching salt)
Cucumber Tomato Salad
- 1 large cucumber, chopped
- 1 cup tomatoes, chopped
- 1/2 cup kalamata olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp lemon juice
Tzatziki
- 1 cup full-fat Greek yogurt
- 1/2 large cucumber, shredded or finely chopped
- 1/4 cup fresh dill, chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
Chicken Zucchini Meatballs
- Preheat oven to 400F and line a large baking sheet with foil.
- Grate zucchini onto a cheese cloth or thin cloth. Squeeze to remove excess liquid.
- In a large bowl, add zucchini and all other meatball ingredients above and mix well to combine.
- Shape into 1" balls and space evenly on baking sheet.
- Bake for about 25 minutes or until the chicken is fully cooked and the juices run clear when cut.
Quinoa
- Meanwhile, cook quinoa in chicken broth using preferred method (stovetop or rice cooker).
Cucumber Tomato Salad
- In a medium bowl, add all salad ingredients and mix well to combine.
Tzatziki
- In a small bowl, add all tzatziki ingredients and mix to combine.
Assembly
- Once the quinoa and meatballs are fully cooked, assemble the bowls. Add quinoa, meatballs, cucumber salad, and top with tzatziki sauce. You can top the bowls with more fresh herbs and feta if desired.
Video
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Greek Quinoa Bowls with Chicken Meatballs Nutrition Facts
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