Description
desired. Serve immediately for a vibrant and delicious meal that’s customizable to your taste!
Ingredients
Scale
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- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa
- 2 cups water or chicken broth
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup tzatziki sauce (store-bought or homemade)
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Instructions
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- In a large bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Toss the ingredients together gently to mix them well. You can add a drizzle of olive oil and a pinch of salt if desired for extra flavor.
- Start by placing a generous scoop of quinoa at the bottom of each bowl.
- Top the quinoa with sliced chicken, followed by the fresh topping mixture.
- Finish with a dollop of tzatziki sauce on top for a creamy, tangy finish.
- Garnish with additional parsley if desired and serve immediately.
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Notes
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- This Greek chicken bowl is versatile!
- Feel free to customize the toppings based on your preferences or what you have on hand.
- You can also substitute the chicken with grilled shrimp or tofu for a different protein option.
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- Prep Time: 45 minutes
- Cook Time: 30 minutes