Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Feta cheese crumbles, optional
- Fresh parsley or cilantro for garnish
- For tzatziki sauce: 1 cup Greek yogurt, 1 cucumber (grated), 1 garlic clove (minced), lemon juice, salt, and pepper
Instructions
- Mix olive oil, dried oregano, garlic powder, paprika, salt, and pepper in a small bowl. Coat the chicken breasts evenly with the marinade and let sit for at least 15 minutes.
- Preheat your grill or skillet over medium-high heat. Grill the chicken for 6–8 minutes per side until fully cooked. Rest for 5 minutes, then slice into thin strips.
- Place cooked quinoa or brown rice in each bowl as the base.
- Top with chopped cucumber, cherry tomatoes, and red onions for a fresh look.
- Arrange sliced grilled chicken over the vegetables. Sprinkle with feta cheese if desired.
- Garnish with chopped parsley or cilantro and drizzle with homemade tzatziki sauce.
Notes
- For extra flavor, marinate the chicken overnight.
- Use fresh vegetables for maximum crunch and freshness.
- Make ahead: store cooked ingredients separately for up to 3 days and assemble before serving.
- You can substitute chicken with marinated tofu or tempeh for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Assembling
- Cuisine: Greek
- Diet: Gluten-Free, High Protein, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg