Servings: 4
Equipment
- Frying pan or skillet
Ingredients
For the Quinoa Base:
- 1 cup quinoa rinsed
- 2 cups chicken broth or water
- ½ teaspoon salt adjust as per taste
For the Chicken:
- 1 pound chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
Everything Else:
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ red onion thinly sliced
- ½ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- 1 cup tzatziki sauce
Instructions
Prepare the Quinoa:
- Combine quinoa, chicken broth (or water), and salt in a medium saucepan. Place it on high heat and bring it to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Cook the Chicken:
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 4-6 minutes per side or until golden and cooked through.
Assemble the Bowl:
- Divide the quinoa among four containers or bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
- Add a dollop of store-bought tzatziki sauce and garnish with fresh parsley.
Notes
These bowls can be stored in the refrigerator for up to 5 days.
Nutrition
Calories: 540kcal | Carbohydrates: 38g | Protein: 37g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 2222mg | Potassium: 929mg | Fiber: 5g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 18mg | Calcium: 249mg | Iron: 4mg
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