Description
A vibrant and nutritious meal featuring tender chicken, colorful vegetables, and a creamy tzatziki sauce, perfect for any occasion.
Ingredients
Scale
- 1 pound (454 g) boneless skinless chicken breast, diced
- 2 cups cooked quinoa (about 1 cup uncooked quinoa)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Fresh dill (or fresh parsley), for garnish
Instructions
- Toss diced chicken with 1 tablespoon olive oil, oregano, salt, and pepper until evenly coated.
- Heat a skillet over medium heat and cook the chicken, turning occasionally, until fully cooked and browned, about 8-12 minutes.
- In another bowl, combine Greek yogurt, minced garlic, lemon juice, a pinch of salt, and the remaining olive oil. Stir until smooth to create tzatziki.
- Assemble bowls: divide cooked quinoa between four bowls. Top with chicken, diced cucumber, cherry tomatoes, bell pepper, red onion, and olives.
- Drizzle tzatziki over each bowl and garnish with fresh dill. Serve immediately.
Notes
Store assembled bowls in airtight containers for up to 3-4 days. Keep tzatziki separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg