Description
A vibrant and nutritious bowl featuring tender herb-marinated chicken, fresh vegetables, and a tangy yogurt-based drizzle, perfect for a quick and healthy meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- Marinate the chicken strips with olive oil, oregano, garlic powder, salt, and pepper for 10 minutes.
- Cook the chicken in a skillet over medium heat for 6-8 minutes per side until fully cooked and golden.
- Prepare the creamy herb drizzle by mixing Greek yogurt, lemon juice, dill, parsley, and a pinch of salt in a small bowl.
- Assemble bowls by dividing quinoa among four bowls, then topping with cooked chicken, tomatoes, cucumber, red onion, olives, and feta.
- Drizzle the creamy herb sauce over each bowl and serve immediately.
Notes
You can customize the seasonings to taste.