Greek Chicken Bowl

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken cubes, 3 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
   • Toss well to coat the chicken evenly.
   • Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 4 hours for best flavor.
2. 2

   Cook the Quinoa

   • Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water.
   • In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 tsp of salt. Bring to a boil.
   • Reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
3. 3

   Prepare the Tzatziki Sauce

   • Grate half of the English cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess water.
   • In a small bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, chopped fresh dill, and the remaining 1/4 tsp salt.
   • Stir until well combined. Cover and chill in the refrigerator until ready to serve.
4. 4

   Prepare the Bowl Toppings

   • While the chicken and quinoa are cooking, prepare the fresh toppings.
   • Chop the remaining half of the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives.
5. 5

   Cook the Chicken

   • Heat a large skillet or grill pan over medium-high heat.
   • Place the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
   • Cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
   • Remove the chicken from the pan and let it rest for 5 minutes before serving.
6. 6

   Assemble the Bowls

   • Divide the fluffed quinoa evenly among four bowls.
   • Top with the cooked chicken, chopped cucumber, cherry tomatoes, red onion, and Kalamata olives.
   • Sprinkle with crumbled feta cheese, add a generous dollop of tzatziki sauce, and garnish with fresh parsley.