Description
This bowl layers tender, herb-marinated chicken over nutty quinoa, fresh lettuce, tomatoes, and chickpeas. A dollop of cucumber-dill tzatziki adds cool creaminess while crumbled feta brings a salty tang.
Ingredients
- 500 g chicken breast
- 1 cup quinoa
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup lettuce
- 1/2 cup cucumber
- 1/2 cup cherry tomatoes
- 1/4 cup red onion
- 1/2 cup canned chickpeas
- 1/4 cup crumbled feta cheese
- 1 tbsp fresh dill
Instructions
- Rinse quinoa under cold water, then combine with 2 cups water in a saucepan; bring to a boil, reduce heat, cover and simmer for 15 minutes, then fluff with a fork.
- Divide Greek yogurt into two equal portions. In a bowl combine the first portion with olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the chicken marinade.
- Add chicken breasts to the marinade, toss to coat, and refrigerate for at least 20 minutes.
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side until cooked through, then remove and let rest for 5 minutes before slicing.
- In a small bowl mix the reserved yogurt with grated cucumber, remaining minced garlic, chopped fresh dill, and a pinch of salt and pepper to make tzatziki.
- Chop lettuce, slice cucumber, halve cherry tomatoes, and thinly slice red onion; drain and rinse chickpeas.
- Assemble bowls by dividing quinoa among serving bowls, topping with sliced chicken, vegetables, chickpeas, feta, and a generous drizzle of tzatziki.
Notes
- Greek yogurt adds extra protein and a creamy texture to both the marinade and tzatziki.
- Marinate the chicken for at least 20 minutes to ensure maximum flavor.
- You can swap quinoa for brown rice or cauliflower rice for different textures.
- Feel free to add olives, bell peppers, or extra herbs for more color and flavor.