Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup white or tri-color quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 tbsp fresh parsley, chopped
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 0.25 red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted
  • 0.25 cup feta cheese, crumbled
  • 1 cup plain Greek yogurt
  • 0.5 cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, minced
  • 1 tsp lemon zest

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano. Toss the chicken cubes in the marinade and let sit at room temperature for 15 minutes.
  2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and stir in fresh parsley.
  3. While the quinoa cooks, prepare the tzatziki by mixing the Greek yogurt, grated and strained cucumber, fresh dill, and lemon zest in a small bowl.
  4. Heat a large non-stick or cast-iron skillet over medium-high heat. Add the marinated chicken (discarding excess marinade) and sear for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and a golden crust has formed.
  5. Assemble the bowls by layering the quinoa base with the seared chicken, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta. Top with a generous dollop of tzatziki.