Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 cups cooked quinoa
  • 1 cup Persian cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 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 large English cucumber, grated and squeezed dry
  • 2 cloves garlic, finely grated
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • fresh parsley for garnish

Instructions:

  1. In a large bowl, whisk together the olive oil, 2 tbsp lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper. Toss chicken pieces to coat and marinate for 15 minutes.
  2. Prepare the tzatziki by mixing the Greek yogurt, grated and squeezed cucumber, grated garlic, dill, and 1 tbsp lemon juice in a small bowl. Season with salt to taste.
  3. Heat a large cast-iron or non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 4 minutes without moving the meat until the edges are dark golden and the meat releases easily from the pan. Toss the chicken and cook for another 3-4 minutes until the centers are opaque and the aroma of toasted herbs fills the room. Ensure the internal temperature reaches 165°F.
  4. Assemble the bowls by portioning 3/4 cup cooked quinoa into each bowl. Top with charred chicken, diced cucumbers, tomatoes, red onion, olives, and crumbled feta.
  5. Dollop a generous spoonful of garlic tzatziki over each bowl and garnish with fresh parsley or dill.