Greek Chicken Quinoa Bowl
A nutritious meal featuring grilled chicken, wholesome quinoa, and fresh vegetables, all topped with a creamy tzatziki sauce.
Ingredients
Base Ingredients
- 1 cup quinoa Rinse thoroughly before cooking.
- 2 pieces boneless, skinless chicken breasts Season with salt and pepper.
Fresh Vegetables
- 1 medium cucumber, diced
- 1 piece bell pepper, chopped Any color.
- 1 cup cherry tomatoes, halved
Toppings
- ½ cup tzatziki sauce Can be store-bought or homemade.
- 2 tablespoons olive oil For drizzling.
- to taste salt and pepper Adjust according to preference.
Instructions
Cooking the Quinoa
- Rinse the quinoa under cold water to remove the bitter coating.
- Combine the rinsed quinoa with two cups of water in a saucepan.
- Bring to a boil, then cover and simmer for about 15 minutes until fluffy.
- Set aside to cool slightly.
Grilling the Chicken
- Season chicken breasts with salt and pepper.
- Preheat grill or stovetop grill pan over medium-high heat.
- Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
Combining Ingredients
- In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken, diced cucumber, chopped bell pepper, and halved cherry tomatoes.
- Drizzle with olive oil, season with salt and pepper, and toss well.
Serving
- Top with tzatziki sauce just before serving.
- Serve immediately or store in containers for meal prep.
Notes
For meal prep, store components separately and combine just before eating. Add fresh vegetables after thawing if frozen.