Description
A vibrant Mediterranean-inspired bowl featuring lemon-herb grilled chicken, fluffy quinoa, crisp vegetables, and creamy tzatziki for a balanced and nourishing dinner.
Ingredients
1 ½ pounds boneless, skinless chicken breasts
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon black pepper
1 ½ cups uncooked quinoa
3 cups water or low-sodium chicken broth
1 cup cherry tomatoes, halved
1 large cucumber, diced
½ medium red onion, thinly sliced
1 cup shredded romaine lettuce
½ cup kalamata olives, sliced
½ cup crumbled feta cheese
1 cup plain Greek yogurt
½ cup finely grated cucumber (moisture squeezed out)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Rinse quinoa. Combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Rest 5 minutes and fluff.
Grill chicken over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Rest and slice.
Mix Greek yogurt, grated cucumber, olive oil, lemon juice, dill, garlic, salt, and pepper to make tzatziki.
Assemble bowls with quinoa, sliced chicken, tomatoes, cucumber, red onion, romaine, olives, feta, and drizzle with tzatziki.
Notes
Marinate chicken longer for deeper flavor. Store components separately for meal prep. Substitute brown rice or cauliflower rice if desired. Adjust salt to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes