Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice, divided
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup dry quinoa
  • 2 cups low-sodium chicken broth
  • 1 tsp lemon zest
  • 2 cups English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 1 cup full-fat Greek yogurt
  • 0.5 cup grated cucumber, squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, pasted

Instructions:

  1. In a large mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, dried oregano, smoked paprika, sea salt, and black pepper. Toss the chicken pieces in the marinade and let it sit for 10 minutes.
  2. In a small saucepan, combine dry quinoa, chicken broth, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 8-10 minutes until deeply browned and the internal temperature reaches 165°F (74°C).
  4. Prepare the garden salad by tossing the diced cucumber, halved cherry tomatoes, sliced red onion, and halved Kalamata olives in a bowl.
  5. Make the tzatziki by combining Greek yogurt, squeezed-dry grated cucumber, fresh dill, garlic paste, and the remaining 1 tablespoon of lemon juice.
  6. Assemble the bowls by layering the lemon quinoa at the base, topped with charred chicken, the vegetable salad, and crumbled feta cheese. Serve with a generous dollop of tzatziki.