Description
A vibrant, protein-packed bowl featuring marinated grilled chicken, crisp vegetables, quinoa, and creamy tzatziki, topped with tangy feta cheese for a fresh Mediterranean-inspired meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 cup tzatziki sauce (store-bought or homemade)
- Fresh parsley for garnish
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken strips, toss to coat, and marinate for at least 15 minutes.
- While chicken marinates, cook quinoa according to package instructions using water or broth. Fluff with a fork and set aside.
- Heat a grill or skillet over medium-high heat. Cook chicken strips for 5-7 minutes per side until fully cooked and slightly charred. Remove and let rest.
- Assemble bowls: Divide cooked quinoa among four bowls. Top with grilled chicken, diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
- Drizzle each bowl generously with tzatziki sauce, sprinkle with crumbled feta cheese, and garnish with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean