Name: Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 1 ½ cups quinoa; black pepper; extra virgin olive oil; salt

Mediterranean Chicken Quinoa Bowl with Feta & TzatzikiMediterranean Chicken Quinoa Bowl with Feta & Tzatziki — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

1 ½ lemons

1 ½ cups plain Greek yogurt

1 ½ cups quinoa

black pepper

extra virgin olive oil

salt

Instructions

In a small saucepan, combine quinoa and water; bring to a boil.

While the water comes to a boil, wash and dry the fresh produce.

Juice the lemons into a small bowl; pour ½ of the juice into the quinoa (save the rest for the tzatziki sauce).

Once the quinoa is boiling, reduce the heat to a simmer and cover; cook for 15 minutes. Once cooked, remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.

Halve the tomatoes and transfer to a large bowl.

Small dice a ⅓ of the cucumbers and add to the remaining lemon juice; halve the other ⅔ of the cucumbers lengthwise, then thinly slice crosswise on an angle. Add to the tomatoes.

Shave the parsley leaves off the stems; discard the stems and roughly chops the leaves. Add to the tomatoes and cucumber.

Peel and mince the garlic; add to the bowl with the lemon juice and cucumber.

Preheat a grill pan or skillet over medium heat.

Place the chicken on a cutting board and holding a knife parallel to the board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper, then rub with olive oil.

Place the chicken in the grill pan or skillet; cook until golden brown and cooked through, 3 to 4 minutes per side. Once done, transfer to a clean cutting board.

Add yogurt, salt, and pepper to the bowl with the lemon juice, cucumber, and garlic; mix together and set aside.

Measure out the olives and add to the vegetables.

Measure out the feta and add to the bowl.

Uncover the quinoa and fluff with a fork; add to the bowl.

Cut the chicken crosswise into bite-sized strips and add to the bowl. Toss the ingredients until well combined.

To serve, place the quinoa mixture into a bowl and spoon the tzatziki sauce over top. Enjoy!

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