Description
A vibrant dish bursting with flavors from marinated chicken, fresh vegetables, and creamy tzatziki sauce, served atop brown rice or quinoa.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup cucumber, grated and squeezed of excess water
- Salt and pepper to taste
Instructions
- Combine olive oil, lemon juice, minced garlic, dried oregano, paprika, and season with salt and pepper in a bowl.
- Marinate chicken pieces in the marinade for at least 30 minutes in the refrigerator.
- Heat a skillet over medium heat and cook the marinated chicken for 6-8 minutes until golden and cooked through.
- Prepare tzatziki sauce by mixing Greek yogurt, lemon juice, olive oil, garlic, grated cucumber, and seasoning.
- Assemble the bowls with brown rice or quinoa as a base, topped with chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- Drizzle tzatziki sauce over the top and garnish with parsley.
Notes
Allow chicken to marinate for a few hours for better flavor. Serve immediately for best presentation.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg