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Mediterranean Chicken Quinoa Bowl

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 bowls
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 2 cups chicken broth for cooking quinoa
  • 2 large chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tbsp Greek seasoning or a mix of oregano, garlic powder, salt, and pepper
  • 1 cup cherry tomatoes halved
  • 1 large English cucumber diced
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup red onion finely diced
  • 1/2 cup feta cheese crumbled
  • 1 cup plain Greek yogurt full fat is best
  • 1/2 cup cucumber grated and squeezed dry
  • 2 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped

Method
 

  1. Rinse the quinoa thoroughly in a fine mesh sieve. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
  2. Pound the chicken breasts to an even thickness. Coat with olive oil and the Greek seasoning. Grill (or pan-sear) over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  3. Grate the cucumber for the sauce and squeeze out as much water as possible using a clean kitchen towel. In a small bowl, mix the grated cucumber, Greek yogurt, minced garlic, lemon juice, dill, and a pinch of salt.
  4. While the chicken rests, chop your cherry tomatoes, cucumber, and red onion. Halve the kalamata olives.
  5. Divide the fluffy quinoa among 4 bowls. Top with the sliced grilled chicken, tomatoes, cucumber, olives, red onion, and a generous sprinkle of crumbled feta cheese.
  6. Drizzle the homemade tzatziki sauce heavily over the top of the bowls. Serve with extra lemon wedges on the side.

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