Description
Dive into the Mediterranean with this colorful chicken bowl that’s ready in 30 minutes and packed with protein, fresh veggies, and zesty tzatziki. Your weeknight dinner just got a major upgrade.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dry quinoa, rinsed
- 2 cups chicken broth
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ¾ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a bowl. Add chicken cubes, toss to coat, and marinate for at least 30 minutes.
- Rinse quinoa and combine with chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- Make tzatziki by mixing Greek yogurt, grated cucumber, lemon juice, minced garlic, and dill. Season with salt and pepper and refrigerate.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-8 minutes until golden and cooked through (165°F internal temperature). Let rest for 5 minutes.
- Assemble bowls with quinoa as the base. Arrange chicken, cucumber, tomatoes, red onion, and olives around the quinoa. Sprinkle with feta cheese and parsley.
- Add a dollop of tzatziki on top or serve on the side. Drizzle with extra olive oil if desired.