Greek chicken quinoa bowl (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
Chicken fillets
02 -
Olive oil
03 -
Lemon juice
04 -
Minced garlic cloves
05 -
Dried oregano
06 -
Salt and pepper
→ Base
07 -
Quinoa
08 -
Vegetable or chicken stock
→ Toppings
09 -
Cucumber
10 -
Kalamata olives
11 -
Fresh parsley leaves
12 -
Red onion
13 -
Crumbled feta cheese
14 -
Tomatoes
→ Tzatziki Sauce
15 -
Greek yogurt
16 -
Grated cucumber
17 -
Minced garlic
18 -
Fresh dill
19 -
Lemon juice
# Instructions:
01 -
Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a mixing bowl. Toss in the chicken, making sure it’s well-coated. Let it sit and soak up the flavors for at least 30 minutes.
02 -
Wash the quinoa thoroughly. Cook it using the stock for around 15 minutes, or until the liquid is fully absorbed. Fluff it gently with a fork afterward.
03 -
In a heated pan, cook the marinated chicken for 6-7 minutes on each side. Once done, let it rest for a bit before slicing.
04 -
Dice the veggies into small chunks. Combine them in a bowl with olives and chopped parsley. Drizzle with a bit of olive oil, and sprinkle some salt and pepper to taste.
05 -
Layer quinoa as the base in your serving bowls. Top it with the prepared veggies and sliced chicken. Crumble some feta cheese on top and finish each bowl with a generous dollop of tzatziki sauce.
# Notes:
01 -
This bowl packs a punch of protein with the chicken and quinoa combo.
02 -
Tzatziki can be made in advance and stored in the fridge!