Description
A vibrant Mediterranean meal with marinated grilled chicken, quinoa, crisp veggies, avocado, and tangy dressings for a balanced, protein-packed bowl.
Ingredients
1 lb chicken breast
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tsp lemon juice
1 cup uncooked quinoa
1 medium cucumber, sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
1 avocado, sliced
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp dried dill
1 tbsp olive oil (tzatziki dressing)
1 tbsp honey
1 tbsp olive oil (vinaigrette)
1 tsp honey (vinaigrette)
Instructions
Combine chicken, olive oil, oregano, garlic powder, and lemon juice in a bowl; marinate 15 minutes.
Cook quinoa according to package instructions.
Chop vegetables; set aside.
In a separate bowl, mix Greek yogurt, lemon juice, dill, and olive oil for tzatziki.
In another small bowl, whisk olive oil, lemon juice, and honey for vinaigrette.
Heat skillet over medium-high heat; cook chicken 5-6 minutes per side until fully cooked.
Assemble bowls with quinoa base, grilled chicken, veggie toppings, avocado, and feta.
Drizzle with tzatziki and vinaigrette.
Notes
Substitute quinoa with brown rice if preferred.
Omit feta for a vegan option.
Marinate chicken up to 24 hours for deeper flavor.
Store dressings separately for 3-4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg