Description
A hearty and nutritious bowl featuring seasoned grilled chicken, fresh veggies, fluffy quinoa, and creamy tzatziki sauce, all topped with tangy feta cheese.
Ingredients
- 2 boneless skinless chicken breasts, pounded to even thickness
- 2 tablespoons olive oil, divided
- 2 teaspoons Greek seasoning (or oregano, garlic powder, salt, pepper)
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 large cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup diced red onion
- 1/3 cup crumbled feta cheese
- For Tzatziki: 1 cup Greek yogurt, 1/2 cucumber grated and squeezed dry, 1 clove garlic minced, 1 tablespoon lemon juice, 1 tablespoon fresh dill (or 1 tsp dried), salt to taste
Instructions
- Cook quinoa: Rinse quinoa, combine with water/broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed. Fluff with fork.
- Season chicken: Rub chicken with 1 tablespoon olive oil and Greek seasoning. Let rest 10 minutes.
- Grill chicken: Heat grill or grill pan over medium-high heat. Cook chicken 5-7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
- Make tzatziki: Mix yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Refrigerate.
- Prepare veggies: Toss cucumber, tomatoes, olives, red onion with remaining 1 tablespoon olive oil and a pinch of salt.
- Assemble bowls: Divide quinoa among bowls. Top with sliced chicken, vegetable mixture, and a generous dollop of tzatziki. Sprinkle with crumbled feta.
- Serve immediately or refrigerate for meal prep.
Notes
You can customize the seasonings to taste. Substitute brown rice or couscous for quinoa if desired. Add hummus for extra creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Mediterranean