Description
A flavorful blend of marinated chicken, quinoa, vibrant veggies, and creamy tzatziki, perfect for a healthy meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup quinoa, rinsed
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup plain Greek yogurt (full-fat)
- ½ cucumber, grated and excess water squeezed out
- 1 Tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 cup cherry tomatoes, halved
- ¼ cup feta cheese, crumbled
Instructions
- In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, and a pinch of salt and pepper. Add chicken thighs, coat well, cover, and marinate in the refrigerator for at least 15 minutes.
- Rinse quinoa under cold water, add to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then simmer covered for about 15 minutes until water is absorbed. Fluff with a fork.
- Heat a large skillet over medium-high heat, add olive oil and marinated chicken. Cook undisturbed for 4-5 minutes until golden, flip and cook for another 4-5 minutes. Cover and cook for an additional 5-7 minutes until cooked through.
- In a small bowl, combine Greek yogurt, grated cucumber, dill, lemon zest, and a pinch of salt. Stir until smooth and refrigerate.
- To assemble, divide quinoa among bowls, top with sliced chicken, cherry tomatoes, and crumbled feta. Add tzatziki on top and drizzle with pan juices. Serve immediately.
Notes
Marinate chicken overnight for best flavor and store leftover tzatziki in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg