Description

Juicy herb-grilled chicken served over fluffy quinoa with fresh veggies, homemade tzatziki, and tangy feta. A complete, high-protein meal perfect for make-ahead lunches or easy dinners.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Breast (cut into 1-inch chunks)
2 tbsp Olive Oil
2 tbsp Lemon Juice, fresh
1 tsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Kosher Salt
1/4 tsp Black Pepper, freshly cracked
1 cup Plain Greek Yogurt
1/2 cup English Cucumber, grated and squeezed dry
1 clove Garlic, minced
1 tbsp Lemon Juice, fresh
1 tsp Dried Dill
1/4 tsp Kosher Salt (to taste)
1 cup White Quinoa, uncooked
2 cups Water or Chicken Broth
1 cup English Cucumber, diced
1 cup Cherry Tomatoes, halved
1/2 cup Kalamata Olives, whole
1/4 cup Red Onion, thinly sliced
1/2 cup Feta Cheese, crumbled
1 pinch Dry Dill Flakes (for garnish)

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Instructions

Grate English cucumber onto a kitchen towel and squeeze firmly to remove all excess liquid. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, 1 tsp of dried dill, and salt. Stir until combined. Cover and refrigerate.
In a large bowl, combine chicken chunks with olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Preheat grill or grill pan over medium-high heat. Grill chicken for 4-6 minutes per side, until charred and cooked through to 165°F (74°C). Let rest for 5 minutes.
Thoroughly rinse uncooked quinoa. In a saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes, or until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
Divide quinoa among four bowls. Top with chicken, diced cucumbers, halved cherry tomatoes, kalamata olives, and sliced red onion, arranging them in distinct sections. Sprinkle with feta cheese, add a dollop of tzatziki in the center, and garnish the sauce with a pinch of dry dill flakes.

Notes

For meal prep, store components separately. Keep tzatziki sauce in its own container and add just before eating to prevent sogginess.
The chicken and quinoa can be stored in the fridge for 4-5 days.
For a vegetarian version, substitute chicken with roasted chickpeas marinated in the same lemon-oregano mixture.

Nutrition

Serving Size: 1 bowl
Calories: 585 kcal
Sugar: 6 g (est.)
Sodium: 900 mg (est.)
Fat: 24 g
Saturated Fat: 7 g (est.)
Trans Fat: 0 g
Carbohydrates: 45 g (est.)
Fiber: 8 g
Protein: 48 g
Cholesterol: 125 mg (est.)