Description
A hearty and healthy bowl with marinated chicken, quinoa, fresh veggies, and creamy tzatziki sauce.
Ingredients
Scale
- For the chicken marinade:
- 1 lb boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp chopped fresh dill
- Salt to taste
- For the bowls:
- 1 cup cooked quinoa
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- 1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and coat. Let marinate 30 minutes.
- 2. Make the tzatziki: In a bowl, combine yogurt, grated cucumber, lemon juice, garlic, dill, and salt. Mix well. Refrigerate.
- 3. Cook the chicken: Grill or pan-sear chicken over medium-high heat until cooked through (165°F internal). Let rest 5 minutes, then slice.
- 4. Assemble bowls: Divide quinoa and lettuce among bowls. Top with tomatoes, cucumber, red onion, olives, feta, and sliced chicken. Drizzle with tzatziki and garnish with parsley.
Notes
You can substitute chicken with grilled shrimp or tofu. Make ahead: prepare tzatziki and quinoa up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 520 kcal
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 45g
- Protein: 35g