Greek Chicken Quinoa Bowls

Abdelaziz

Lemony grilled chicken over fluffy quinoa with cucumber, tomatoes, olives, feta and a quick homemade tzatziki.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 bowls

Course: Main Course

Cuisine: Greek

Calories: 520

Ingredients Method Notes

Ingredients

1.25 pounds boneless, skinless chicken breasts 565 g, sliced horizontally into thin cutlets
2 tablespoons extra-virgin olive oil 30 ml
2 tablespoons lemon juice 30 ml
2 teaspoons dried oregano
1 teaspoon garlic powder
3/4 teaspoon salt for the chicken
1/4 teaspoon black pepper
1 cup uncooked quinoa 170 g, rinsed
2 cups water 480 ml, for the quinoa
1/4 teaspoon salt for the quinoa
1 cucumber diced, about 1 cup (150 g)
1 cup cherry tomatoes 150 g, halved
1/4 red onion thinly sliced
1/2 cup Kalamata olives 80 g
1/2 cup crumbled feta 75 g
3/4 cup plain Greek yogurt 180 g, for the tzatziki
1/2 cucumber grated and squeezed dry, for the tzatziki
1 garlic clove grated, for the tzatziki
1 tablespoon lemon juice 15 ml, for the tzatziki
1/4 teaspoon salt for the tzatziki

Method

Slice each chicken breast horizontally into two thin cutlets, about 1/2 inch (1.25 cm) thick. Mix them with the oil, lemon juice, oregano, garlic powder, salt and pepper. Marinate for at least 15 minutes.
Bring the quinoa, water and salt to a boil, cover, reduce the heat to low and simmer for 15 minutes. Rest, covered, for 5 minutes, then fluff with a fork.
Cook the chicken in a hot skillet over medium-high heat for 5 to 6 minutes per side, until it reaches 165°F (74°C). Rest for 5 minutes, then slice.
Stir together the tzatziki ingredients.
Divide the quinoa among four bowls and top with chicken, cucumber, tomatoes, onion, olives, feta and tzatziki.

Notes

Squeezing the grated cucumber dry keeps the tzatziki thick. Check that the feta and yogurt labels do not list added starches or flavorings that contain gluten. Nutrition values are rough estimates.