Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup tzatziki sauce
Instructions
- Preheat grill or skillet over medium-high heat.
- Toss chicken with olive oil, oregano, garlic powder, salt, and pepper.
- Grill chicken for 6-8 minutes per side until fully cooked. Let rest, then slice.
- Divide quinoa among bowls.
- Top with sliced chicken, tomatoes, cucumber, red onion, olives, feta, and parsley.
- Drizzle with tzatziki sauce before serving.
Notes
- Use leftover grilled chicken for quicker prep.
- Swap quinoa for brown rice or couscous if preferred.
- For extra flavor, marinate chicken for 30 minutes before cooking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 110mg