Description
These delicious Greek Chicken Bowls are packed with fresh veggies, tender chicken, and hearty whole grain quinoa. They’re perfect for a protein and veggie packed lunch or dinner.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Bowls
- 2 cups cooked quinoa
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup diced green bell pepper
- 1 cup kalamata olives
- 1 cup marinated artichokes, havled
- 1/2 cup quartered English cucumber
- 1/4 cup thinly sliced red onion
- 6 oz feta cheese, crumbled or cubed
- 1 tablespoon fresh dill, plus more for garnish
Tzatziki Sauce
- 1 1/2 cups plain whole milk Greek yogurt
- 1/2 cup grated seedless/English cucumber, gently squeezed in a kitchen cloth to remove water
- 2 cloves fresh garlic, finely minced or pressed
- 1/4 cup fresh chopped dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt and pepper (to taste)
Instructions
- Make the chicken: Add the olive oil, lemon juice, zest, dried oregano, dried dill, garlic powder, onion powder, and paprika to a mixing bowl Next, add the chicken breast and toss until well coated. Cover the bowl with and allow the chicken to marinate for at least twenty minutes.
- Heat a large skillet over medium high heat and then cook the chicken for 4-6 minutes per side or until the internal temperature is 165.
- Make the tzatziki: Add the tzatziki sauce ingredients to a mixing bowl and stir until well combined. Set aside in the fridge.
- Assemble the bowls: Once the chicken and tzatziki sauce is done, assemble the starting with a base of quinoa and romaine. Add all of the toppings and tzatziki sauce and garnish with dill and serve immediately.
