Description
A healthy and flavorful bowl featuring tender grilled chicken, fluffy quinoa, roasted vegetables, and a refreshing homemade tzatziki sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper to taste
- For the Tzatziki: 1 cup Greek yogurt, 1/2 cucumber, grated and drained, 1 tbsp lemon juice, 1 tbsp fresh dill, chopped, 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sliced bell pepper, zucchini, and red onion with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- While vegetables roast, cook quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice.
- Prepare tzatziki: In a bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, and minced garlic. Season with salt to taste.
- Assemble bowls: Divide quinoa among four bowls. Top with roasted vegetables, sliced grilled chicken, and a generous dollop of tzatziki.
Notes
You can customize the seasonings to taste.