Description
A vibrant, nutritious bowl featuring seasoned grilled chicken, fresh Mediterranean vegetables, creamy tzatziki, and tangy feta cheese over a bed of fluffy quinoa.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- For the tzatziki: 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 2 cloves garlic (minced), 1 tbsp lemon juice, 1 tbsp fresh dill (chopped), salt to taste
Instructions
- In a bowl, mix olive oil, oregano, cumin, garlic powder, salt, and pepper. Add chicken and coat. Marinate for at least 15 minutes.
- Meanwhile, cook quinoa: combine quinoa and water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
- Grill or pan-sear the chicken over medium-high heat until cooked through (about 6-7 minutes per side). Let rest, then slice.
- Make the tzatziki: combine yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Mix well.
- Assemble bowls: Divide quinoa among bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Dollop with tzatziki.
- Serve immediately or refrigerate for later. Enjoy!
Notes
You can customize the seasonings to taste. For meal prep, store components separately and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean