Description
A tantalizing medley of marinated chicken, fresh vegetables, and creamy tzatziki sauce that evokes the essence of Mediterranean cuisine.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, diced
- 1 cup bell peppers, diced
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/2 cup tzatziki sauce
- Olive oil, salt, and pepper to taste
- Fresh parsley for garnish
- Optional: Avocado slices, spinach or kale, grilled zucchini or eggplant
Instructions
- Preheat your grill or oven to 400°F (200°C).
- Season the chicken breasts with olive oil, salt, and pepper. Grill or bake until cooked through, about 20-25 minutes. Let cool, then slice.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, bell peppers, olives, and feta cheese. Mix well.
- Layer the quinoa mixture in bowls, topping with sliced chicken and drizzling with tzatziki sauce. Garnish with fresh parsley.
- Enjoy your wholesome Greek chicken bowls!
Notes
Store refrigerated in airtight containers for up to 3 days or freeze individual portions for up to 3 months. Add a splash of lemon juice or freshly chopped mint for extra flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Grilling/Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg