Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or chicken broth
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, grated
  • 1 tbsp fresh dill, chopped

Instructions:

  1. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper. Fold in the cubed chicken until coated and marinate for at least 10 minutes.
  2. Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the quinoa from heat and keep the lid on for 5 minutes to allow moisture to absorb evenly. Fluff with a fork and stir in 1 tablespoon of olive oil.
  4. Sear the marinated chicken in a large skillet or cast-iron pan over medium-high heat until charred and cooked through.
  5. Prepare the tzatziki drizzle by mixing Greek yogurt, lemon juice, olive oil, grated garlic, and fresh dill.
  6. Assemble bowls by dividing the fluffy quinoa and seared chicken among four containers. Top with diced cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and chopped parsley.
  7. Drizzle the tzatziki sauce over each bowl before serving.