Description
A vibrant and healthy bowl featuring grilled lemon-herb chicken, fresh vegetables, and a tangy homemade tzatziki sauce, inspired by Mediterranean flavors.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and black 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
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
- 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, Salt to taste
Instructions
1. Prepare the Crust:
- In a bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, paprika, salt, and pepper. Add chicken strips, toss to coat, and marinate for at least 15 minutes.
- While chicken marinates, prepare the tzatziki by mixing Greek yogurt, grated cucumber, lemon juice, dill, garlic, and salt in a bowl. Refrigerate until ready to serve.
- Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked and slightly charred. Set aside to rest.
- Assemble bowls by dividing cooked quinoa or rice among four bowls. Top with cooked chicken, diced cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Drizzle each bowl generously with tzatziki sauce, garnish with fresh parsley, and serve immediately.
Notes
You can customize the seasonings to taste.