Greek Protein Bowls with Tzatziki
Zesty, protein-packed bowls with all the fresh, Greek flavours and topped with homemade tzatziki sauce
Servings 2
Calories
Ingredients
For the chicken
- 2 chicken breast
- 3 Tbsp olive oil
- 1/4 lemon juiced
- 1/4 tsp sea salt
- black pepper to taste
For the quinoa
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 carrot
- 1/4 yellow onion
- 1 garlic clove
For the Greek salad
- 1/2 red bell pepper
- 1/2 yellow or green bell pepper
- 1/2 cucumber
- 8 black olives pitted
- 1/4 red onion
- 1/2 cup feta cheese
- 1/2 lemon juiced
- 2 Tbsp fresh parsley
- 2 Tbsp olive oil
for the tzatziki
- 1 cup plain Greek yogurt
- 1 Tbsp fresh or dried dill
- 1 garlic clove
- 2 Tbsp olive oil
- 1 inch finely chopped cucumber with peel
- 1/4 lemon juiced
for serving
- extra parsley and/or dill
- lemon wedges
Instructions
For the chicken
- Preheat the oven to 400F and line a baking sheet with parchment paper
- Cube the chicken and add it to a mixing bowl. Coat it with the olive oil, lemon juice, salt, pepper, and mix well to coat
- Bake for 30 minutes, stirring it at the halfway point. It is ready when it starts to brown around the edges. Remove from the oven and set aside
For the quinoa
- While the chicken is cooking, chop the carrot, onion, and garlic and add it to a small pot on the stovetop with some olive oil. Cook the veggies for 5-8 minutes until the carrot is tender and the onion is translucent
- Add in 1 cup of water and 1/2 cup dry quinoa. Cover the pot with a lid and raise the heat to bring it to a boil. As soon as it boils, reduce the heat to a simmer and cook it for 20 minutes or according to the quinoa package directions. If you feel it is drying out before 20 minutes, add up to 1/4 cup more of water. Once cooked, fluff it with a fork
For the Greek salad
- While the chicken and quinoa are cooking, chop the veggies for the Greek salad and toss them in a bowl with olive oil, parsley, feta cheese, and lemon juice. You can customize this salad to include more of or eliminate any of the ingredients
For the tzatziki
- Mix all the ingredients in a bowl and keep in the fridge until ready to serve
Assembling the bowls
- Divide each of the finished components into 2 and scoop each into a big bowl. Essentially, you will have a small pile each of quinoa, chicken, Greek salad in the bowl. Spoon some tzatziki onto the chicken, garnish with more fresh parsley or dill, and a lemon wedge
