Greek Chicken Quinoa Protein Bowl
AUTHOR:
A Greek chicken quinoa protein bowl with crispy pan-seared chicken, tangy feta, and cool tzatziki ready in 40 minutes
Equipment
- Skillet
- Pot
- 4 Food storage containers
Ingredients
- 1 cup quinoa
- 2 cups chicken broth or water
- 1 pound breasts or chicken thighs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 red onion (thinly sliced)
- 1/2 cup Kalamata olives (sliced)
- 1/3 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
- 1 cup store-bought tzatziki sauce
- Salt
Instructions
- Bring water or chicken broth to a boil in a medium pot. Add quinoa and ½ teaspoon of salt, then reduce heat to low and cover.
- Simmer for 15 minutes, until tender and liquid is absorbed. Fluff quinoa with a fork and set aside.
- Pat chicken dry and season both sides with 1 teaspoon salt, pepper, and Italian seasoning
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 4 to 6 minutes per side until golden and internal temperature reaches 165°F. Let chicken rest for 5 minutes before slicing.
- Divide quinoa among four containers.
- Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta.
- Add a dollop of tzatziki sauce to each bowl and garnish with fresh parsley.