Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Thighs (or Ground Chicken)
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 3 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 cup Quinoa
- 2 cups Water
- 1 cup Plain Greek Yogurt
- 1 medium Grated Cucumber
- 1 tablespoon Fresh Dill, finely chopped
- 1 teaspoon Lemon Zest
- 1 teaspoon Salt
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, thinly sliced
- 1/2 cup Kalamata Olives, sliced
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Fresh Parsley, chopped, optional
Instructions
- In a mixing bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken and marinate at least 15 minutes.
- Rinse quinoa, then cook with 2 cups water over medium heat for 15 minutes. Fluff and set aside.
- Heat a skillet with olive oil. Cook chicken 4-5 minutes per side until 165°F. Rest and slice.
- Mix Greek yogurt, cucumber, dill, lemon zest, and salt for tzatziki. Chill briefly.
- Divide quinoa among bowls. Top with chicken, tomatoes, onion, olives, feta, and tzatziki. Garnish with parsley and serve warm.
Notes
- Perfect for meal prep; prepare components ahead and assemble bowls as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg