Description
A vibrant dish marrying tender chicken with fluffy quinoa and fresh vegetables, perfect for gatherings or weekday lunches.
Ingredients
Scale
- 2 chicken breasts
- 1 cup cooked quinoa
- 1 cucumber, diced
- 1 tomato, diced
- 1/2 red onion, diced
- 1 cup mixed greens
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill (optional for garnish)
Instructions
- Heat a skillet over medium heat. Slice chicken breasts, season with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes per side.
- Rinse quinoa under cold water. In a medium pot, combine quinoa and 2 cups of water or broth. Bring to a boil, then simmer covered for about 15 minutes until fluffy.
- In a small bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and salt to create the tzatziki sauce.
- Assemble bowls by placing quinoa at the base, then layering sliced chicken, diced cucumber, tomato, red onion, and mixed greens.
- Drizzle tzatziki sauce over the top and garnish with fresh dill if desired. Serve immediately.
Notes
Experiment with seasonal ingredients or swap proteins as desired. This dish is great for meal prep.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg