Ingredients
1.5 pounds boneless chicken breast, sliced into strips
1/2 cup Greek yogurt (full fat or 2%)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano (or 2 teaspoons fresh)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked quinoa
1/2 cup chopped cucumber
1/2 cup halved cherry tomatoes
1/4 cup finely chopped red onion
1/4 cup crumbled feta (optional, omit for vegan)
2 tablespoons sliced Kalamata olives (optional)
Instructions
Combine chicken with Greek yogurt, 1 tablespoon olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Marinate for 15 minutes.
Rinse quinoa and cook in 2 cups water according to package instructions (15–20 minutes). Let cool slightly.
Heat remaining 1 tablespoon olive oil in a skillet. Cook chicken over medium-high heat until fully cooked (4–5 minutes per side). Set aside.
Assemble bowls with quinoa, chicken, cucumber, cherry tomatoes, red onion, and feta. Serve with tzatziki (mix Greek yogurt with diced cucumber, garlic, and lemon juice) and a sprinkle of Kalamata olives.
Notes
Use skin-on thighs for extra moisture
Roast garlic for milder flavor (microwave 1 clove 10–15 seconds until softened)
Zest lemon over bowl for freshness
Store prepped components in airtight containers for meal prep
Quinoa can be swapped for brown rice (less protein) or cauliflower rice
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 120mg