Greek chicken quinoa bowl (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Chicken or vegetable broth
02 -
Quinoa
→ Chicken with Marinade
03 -
Chicken breast fillets
04 -
Garlic
05 -
Lemon juice
06 -
Olive oil
07 -
Dried oregano
08 -
Salt and pepper
→ Toppings
09 -
Fresh parsley
10 -
Tomatoes
11 -
Cucumber
12 -
Kalamata olives
13 -
Feta cheese
14 -
Red onion
→ Tzatziki Sauce
15 -
Greek yogurt
16 -
Shredded cucumber
17 -
Garlic
18 -
Lemon juice
19 -
Fresh dill
# Instructions:
01 -
Take a bowl and mix together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss in the chicken and let it soak up the flavors for 30 minutes or more.
02 -
Rinse your quinoa thoroughly. Boil it in the broth for about 15 minutes until it’s fully absorbed. Fluff it up with a fork when done.
03 -
Cook the marinated chicken in a hot skillet for 6-7 minutes per side. Let it sit for a moment to rest, then slice it up.
04 -
Dice up the veggies into bite-sized pieces. Combine them with the olives and parsley, and then toss with olive oil, salt, and pepper.
05 -
In each bowl, layer the quinoa at the bottom, pile on the mixed veggies, add the sliced chicken, crumble feta over the bowl, and finish off with a generous scoop of tzatziki.
# Notes:
01 -
Both quinoa and chicken make this bowl a filling, protein-packed dish.
02 -
You can make tzatziki in advance and keep it chilled for later use.