Description
A vibrant and protein-packed bowl featuring marinated grilled chicken, fresh vegetables, quinoa, and a creamy homemade tzatziki sauce, topped with crumbled feta for a Mediterranean-inspired meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1 cup tzatziki sauce (store-bought or homemade)
- 1/2 cup crumbled feta cheese
- Fresh parsley or dill for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken strips with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Let sit for at least 15 minutes.
- Cook the quinoa: In a saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Grill the chicken: Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked and slightly charred. Let rest before slicing.
- Assemble the bowls: Divide cooked quinoa among four bowls. Top with sliced chicken, diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
- Finish and serve: Drizzle each bowl with tzatziki sauce, sprinkle with crumbled feta, and garnish with fresh parsley or dill. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean