Ingredients
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked quinoa or rice
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and chopped
1/4 cup crumbled feta cheese
For the tzatziki sauce:
1/2 cup plain Greek yogurt
1/4 cup cucumber, grated and excess moisture squeezed out
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions
-
In a bowl, combine olive oil, oregano, garlic powder, paprika, salt, and pepper. Rub the marinade onto the chicken breasts and let it sit for at least 30 minutes.
-
Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked, with juices running clear. Let the chicken rest for 5 minutes before slicing.
-
In a small bowl, mix all the tzatziki sauce ingredients. Adjust salt and pepper to taste.
-
To assemble the bowls, divide the cooked quinoa or rice between bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
-
Drizzle the homemade tzatziki sauce over the bowls and serve.
Notes
Chicken Substitute: Swap chicken for grilled lamb, turkey, or tofu for different protein options.
Veggie Boost: Add extra veggies like bell peppers, spinach, or zucchini for more nutrition and flavor.
Vegan Option: Replace chicken with grilled tofu or tempeh and use a dairy-free tzatziki sauce made from plant-based yogurt.
Storage: Store leftovers in airtight containers for up to 3 days in the fridge. Reheat the chicken and quinoa/rice and add tzatziki sauce fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Meal Prep
- Method: Grilled
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 servings
- Calories: 400 kcal
