Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into cubes
- 1 cucumber, diced
- 2 tomatoes, diced
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 1 cup cooked quinoa or rice
- 1/2 cup tzatziki sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Add the cubed chicken and toss to coat evenly. Refrigerate for at least 30 minutes.
- Heat a grill or skillet over medium-high heat. Cook the chicken for about 6-8 minutes until fully cooked and internal temperature reaches 165°F (74°C).
- Prep the vegetables by washing and chopping them. Dice the cucumber, tomatoes, and slice the red onion.
- In a bowl, layer the cooked quinoa or rice, followed by the chopped vegetables, cooked chicken, Kalamata olives, and crumbled feta cheese.
- Drizzle generously with tzatziki sauce and garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Use high-quality feta for the best taste.
- Make your own tzatziki for a fresher flavor.
- Add a squeeze of fresh lemon juice before serving.
- Consider adding bell peppers, artichoke hearts, or sun-dried tomatoes for more variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mediterranean
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg