Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh parsley and dill for garnish
- Tzatziki sauce for drizzling
Instructions
- Preheat grill or skillet over medium heat.
- In a small bowl, mix olive oil, oregano, garlic powder, paprika, salt, and pepper.
- Brush chicken breasts with the spice mixture.
- Grill chicken 6-7 minutes per side until cooked through, then slice.
- Divide cooked quinoa into bowls.
- Top with grilled chicken, cherry tomatoes, cucumbers, olives, and feta.
- Garnish with herbs and drizzle with tzatziki sauce before serving.
Notes
- Feel free to substitute tofu or shrimp for chicken.
- Chill the bowls before serving for a refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mediterranean
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg