Description
A vibrant and flavorful dish featuring marinated grilled chicken served over quinoa or rice, complemented by fresh vegetables and creamy tzatziki.
Ingredients
Scale
- 1 lb chicken breast, skinless
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp oregano
- 1/4 cup parsley, chopped
- 1 cup quinoa or rice
- 1/2 cup tzatziki sauce
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken, coating it evenly. Let marinate for at least 30 minutes.
- Cook the chicken: Preheat a grill or skillet over medium-high heat. Grill the chicken for 6-8 minutes per side until cooked through. Allow chicken to rest before slicing.
- Prepare the base: Cook quinoa or rice according to package instructions. Keep warm.
- Chop the veggies: Dice cucumbers, halve cherry tomatoes, and slice red onion. Mix together with parsley.
- Assemble the bowls: In each bowl, layer quinoa or rice, sliced chicken, the vegetable mix, and drizzle tzatziki sauce over the top.
- Finish and serve: Top with Kalamata olives or crumbled feta if desired. Serve immediately.
Notes
Marinade chicken overnight for enhanced flavor. Can substitute chicken with tofu or chickpeas for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg