Ingredients
Scale
- 2 lbs chicken breast
- 1 cup cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 bell pepper, diced
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
- Lemon juice
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1 cucumber, grated and drained
- 1 tablespoon olive oil (for tzatziki)
- 1 tablespoon lemon juice (for tzatziki)
Instructions
- Cook quinoa according to package instructions.
- Season the chicken breasts with olive oil, salt, and pepper, then grill or bake until fully cooked.
- In a mixing bowl, combine yogurt, garlic, grated cucumber, olive oil, lemon juice, and salt to make tzatziki sauce.
- In serving bowls, layer quinoa, sliced chicken, and top with diced veggies and feta cheese.
- Drizzle with tzatziki sauce and garnish with parsley.
- Serve immediately or prepare as meal prep for the week.
Notes
Store leftovers in airtight containers in the refrigerator for 3-4 days. Separate tzatziki before freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg