Description
A vibrant bowl featuring zesty lemon, fresh herbs, and savory grilled chicken paired with fluffy quinoa and crunchy veggies.
Ingredients
Scale
- 1 lb chicken breast, cooked and diced
- 1 cup quinoa, cooked
- 1 cup fresh veggies (bell peppers, cucumbers, tomatoes)
- 1/2 cup feta cheese, crumbled
- 1/2 cup tzatziki sauce
- Salt and pepper to taste
- Olive oil (optional for drizzling)
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water and place it in a medium pot with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes or until the water is absorbed. Remove from heat and let it cool.
- Cook the chicken: Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil if desired. Cook 1 lb of diced chicken breast until golden-brown and fully cooked, about 7-10 minutes. Remove from heat.
- Combine ingredients: In a large mixing bowl, combine the cooked quinoa, diced chicken, and chopped fresh veggies.
- Top it off: Sprinkle 1/2 cup of crumbled feta cheese over the mixture, then give it a generous drizzle of tzatziki sauce.
- Season to taste: Add salt and pepper and serve immediately.
Notes
Make-ahead tips include cooking quinoa and chicken in advance and storing separately in the fridge. You can also use an air fryer for the chicken for crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg