Greek Chicken Quinoa Bowl
Who else wishes they were in Greece right now? Oh, the better days. Well- even if we can’t be in Greece why not take your taste buds on a trip there! This healthy yet very flavorful dinner (or lunch!) recipe will make you want to dance on top of a table and smash plates. OPA!
Ingredients
Marinade/Vinaigrette:
Juice from 1 lemon
1/2 cup red wine vinegar
4 cloves garlic
2 heaping tablespoons fresh basil, chopped
2 heaping tablespoons fresh oregano, chopped
2 teaspoons salt
1 teaspoon pepper
1/2 cup good quality olive oil
1 teaspoon Dijon
1 pound chicken (tenderloins, thighs, breast- whatever you’d like)
Tzatziki:
1 cup greek yogurt
Juice from 1/2 lemon
2–3 cloves garlic, minced
1/2 cup grated cucumber
3 tablespoons fresh dill, chopped
salt
pepper
Bowl:
1 cup cooked quinoa
Chopped cucumber
Cherry tomatoes
Thinly sliced red onion
Roasted red peppers
Cooked chicken
Tzatziki sauce
Feta
Lemon
Fresh Dill
Instructions
First thing you need to do is make the marinade. Combine all of the marinade ingredients except the Dijon mustard in a bowl
In a small bowl add 1/4 cup of the marinade along with the Dijon mustard. Whisk to combine and set aside.This will be the vinaigrette for the quinoa after you cook it
Put the chicken into a ziplock bag and pour the remaining marinade into the bag. Close the bag and make sure the marinade gets all over the chicken
While the quinoa is cooking heat up a large skillet over medium high heat with a drizzle of oil
Add the marinated chicken into the pan and cook on both sides until cooked through
While the chicken and quinoa are cooking make the tzatziki sauce by combining all of the ingredients in a small bowl. Set aside
Once the quinoa is cooked pour the vinaigrette over it and mix to combine
Now it’s time to finally assemble! In a shallow bowl add in a scoop of the quinoa. Top it with the cooked chicken, tzatziki, diced cucumbers, cherry tomatoes, red onion, roasted red peppers, crumbled feta, and more chopped fresh dill
That’s it! The BEST dinner you’ll have in a long time. Opa!
