Description
A bright, Mediterranean all-in-one meal featuring tender grilled chicken slices over quinoa, topped with fresh vegetables, feta, and a homemade tzatziki.
Ingredients
- 2 cups cooked quinoa or brown rice
- 1 lb chicken breast, trimmed and grilled, then sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (reserve one small portion for tzatziki)
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped
- Olive oil, salt, and pepper to taste
- Lemon wedges for serving
- 1 cup Greek yogurt (for tzatziki)
- 1 cucumber, grated and drained (or use reserved cucumber)
- 2 cloves garlic, minced
- 1 tbsp olive oil (for tzatziki)
- 1 tbsp lemon juice (for tzatziki)
- Salt to taste (for tzatziki)
Instructions
- Make the tzatziki: Grate the cucumber and squeeze out excess water. Mix the drained cucumber with Greek yogurt, minced garlic, olive oil, lemon juice, and salt. Refrigerate at least 15 minutes.
- Cook the grain: Prepare quinoa or brown rice according to package instructions. Keep warm.
- Grill the chicken: Season and grill the chicken for 4–6 minutes per side until cooked through. Let rest, then slice.
- Prep the vegetables: Halve cherry tomatoes, dice cucumber and bell pepper, and slice red onion. Pit and halve olives if needed.
- Assemble bowls: Divide warm quinoa or rice among bowls. Top with sliced chicken, vegetables, olives, and feta. Sprinkle parsley.
- Finish and serve: Drizzle with olive oil, season with salt and pepper, and serve with lemon wedges and tzatziki.
Notes
You can substitute quinoa for farro or couscous. For dairy-free tzatziki, use plant-based yogurt and omit feta.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean