Description
Bright lemon dill chicken served with fluffy quinoa, crisp vegetables, and a creamy yogurt sauce for a balanced Mediterranean-style bowl.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup quinoa uncooked
- 1 cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/4 cup feta cheese crumbled
- 1 lemon juiced
- 1/4 cup fresh dill chopped
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- Salt pepper and oregano to taste
Instructions
- Marinate the chicken with olive oil lemon juice oregano salt and pepper for 30 minutes
- Cook quinoa according to package directions until fluffy
- Grill or bake the chicken until fully cooked then rest and slice
- Prepare vegetables by dicing cucumber halving tomatoes and slicing onion
- Mix Greek yogurt lemon juice dill salt and pepper to make the sauce
- Assemble bowls with quinoa chicken vegetables olives feta and yogurt sauce
Notes
- Store components separately for best freshness
- Add sauce just before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg