Mediterranean Chicken Bowl
A vibrant and nutritious meal featuring grilled chicken, fresh vegetables, and creamy tzatziki sauce, perfect for a wholesome lunch or dinner.
Ingredients
For the chicken and base
- 2 pieces grilled chicken breasts Lightly season with salt and pepper before grilling.
- 1 cup quinoa or rice (dry) Rinse quinoa under cold water if using.
For the vegetables
- 1 cup diced bell peppers
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1 piece avocado Slice for topping.
For the tzatziki sauce
- ½ cup plain yogurt
- 1 small cucumber, grated Use for tzatziki.
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Seasoning
- to taste Salt and pepper Adjust according to preference.
Instructions
Prepare the Chicken
- Lightly season the chicken breasts with salt and pepper.
- Preheat your grill and place the chicken on it, cooking for about 6 to 8 minutes on each side until fully cooked.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C).
Cook the Quinoa or Rice
- In a saucepan, combine one cup of rinsed quinoa with two cups of water and bring to a boil.
- Reduce heat, cover, and let it simmer for about 15 minutes or until the water has been absorbed and the quinoa is fluffy.
- If using rice, follow the package instructions for cooking.
Make the Tzatziki Sauce
- In a bowl, mix together the plain yogurt, grated cucumber, minced garlic, lemon juice, and olive oil.
- Season the mixture with salt and pepper to taste.
Assemble the Bowl
- Chop the grilled chicken into strips after allowing it to rest for a few minutes off the heat.
- In large shallow bowls, start with a base of fluffy quinoa or rice.
- Layer diced vegetables on top, followed by the sliced grilled chicken and avocado slices.
- Drizzle the homemade tzatziki sauce over the top and garnish with fresh herbs if desired.
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Notes
For added flavor, marinate chicken before grilling. Leftovers can be stored separately in airtight containers for up to 3 days.