Description
A nutritious and flavorful high protein chicken Greek bowl featuring grilled chicken, fresh vegetables, and a creamy tzatziki sauce, perfect for a healthy lunch or dinner.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa
1 cup chopped cucumber (about 1 medium cucumber)
1 cup halved cherry tomatoes
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
1/4 cup pitted Kalamata olives, sliced
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 garlic clove, minced
Salt to taste (for tzatziki)
Fresh parsley leaves for garnish (optional)
Instructions
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine olive oil, dried oregano, garlic powder, ground cumin, salt, and black pepper to make a marinade.
Brush the chicken breasts evenly with the marinade on both sides.
Place the chicken breasts on the hot grill pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes, then slice into thin strips.
While the chicken is cooking, prepare the tzatziki sauce by mixing Greek yogurt, lemon juice, chopped dill, minced garlic, and a pinch of salt in a small bowl. Stir well and refrigerate until ready to serve.
Divide the cooked quinoa evenly between two bowls.
Top each bowl with sliced grilled chicken, chopped cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and sliced Kalamata olives.
Drizzle each bowl with tzatziki sauce and garnish with fresh parsley leaves if desired.
Serve immediately and enjoy your high protein chicken Greek bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes