Description
Enjoy a vibrant Greek Chicken Bowl with marinated chicken, fluffy quinoa, and fresh vegetables, topped with creamy tzatziki sauce.
Ingredients
Scale
- 2 Chicken Breasts, boneless and skinless
- 1 Cup Quinoa
- 1 Cucumber, Diced
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Red Onion, Diced
- 1 Cup Bell Peppers, Diced
- 2 Tablespoons Olive Oil
- 1 Teaspoon Dried Oregano
- Salt and Pepper to Taste
- For Tzatziki Sauce:
- 1 Cup Greek Yogurt
- 1 Cucumber, Grated
- 2 Cloves Garlic, Minced
- 2 Tablespoons Fresh Dill, Chopped
- 1 Tablespoon Lemon Juice
- Salt to Taste
Instructions
- Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and set aside.
- In a mixing bowl, whisk together olive oil, dried oregano, and salt and pepper. Add chicken breasts, coating them well in the marinade. Let them sit for at least 30 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until fully cooked. Remove from heat and let rest before slicing.
- In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, and lemon juice. Add salt to taste and stir until well combined.
- Layer cooked quinoa at the base of each bowl. Top with sliced chicken, diced cucumber, cherry tomatoes, red onion, and bell peppers. Drizzle with tzatziki sauce and serve fresh.
Notes
For deeper flavor, marinate chicken overnight. Customize with your favorite vegetables or grains.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 70mg