Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) water
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 lb (450g) boneless, skinless chicken breast, cubed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (300g) cherry tomatoes, halved
  • 1 large (150g) English cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) fresh dill, minced
  • 1 clove (5g) garlic, grated
  • 1 pinch (1g) salt

Instructions:

  1. Combine quinoa, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Fluff with a fork and stir in 1 tbsp of olive oil.
  2. Toss cubed chicken breast with 2 tbsp olive oil, oregano, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook until the chicken is opaque and reaches an internal temperature of 165°F (74°C).
  3. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  4. In a medium bowl, toss together the cucumber, tomatoes, onion, olives, and chopped parsley.
  5. In a small bowl, whisk together Greek yogurt, lemon juice, minced dill, grated garlic, and a pinch of salt to create the tzatziki.
  6. Divide the cooked quinoa evenly among four bowls. Top each with a portion of seared chicken, the fresh vegetable mix, and a sprinkle of feta cheese.
  7. Add a generous dollop of tzatziki to the center of each bowl and drizzle with a small amount of extra-virgin olive oil before serving.