Ingredients
Scale
For bowls:
- 1 lb batch greek yogurt marinated chicken
- 1 cup dry (uncooked) quinoa (rinsed if not pre-rinsed) or couscous
- 1 batch greek chopped salad (below)
- 1 batch easy tzatziki (below)
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta cheese
For sauce:
- 1/4 cup shredded cucumber
- 1/2 cup greek yogurt
- 2 tbsp lemon juice
- 1 tsp olive oil
- 1 clove garlic, minced
- 2 tbsp chopped fresh dill
- 1/4 tsp sea salt (to taste)
For salad:
- 1 1/2 cups quartered grape tomatoes
- 1 1/2 cups diced seedless cucumber
- 1/2 small red onion, diced
- 1/3 cup quartered kalamata olives
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 2 tbsp chopped fresh parsley or dill (optional but recommended)
- sea salt, to taste
Instructions
For salad:
- Whisk dressing ingredients together. Season to taste.
- Toss dressing with vegetables and let sit 5-10 minutes to marinate before enjoying.
For sauce:
- Grate cucumber, place on top of a paper towel lined bowl and sprinkle with salt. Let sit for a minute or two before squeezing any excess liquid.
- Combine with remaining ingredients and let sit at least 10 minutes. Season to taste.
For bowls:
- Marinate chicken for 6 to 24 hours. Prepare quinoa or couscous according to package directions.
- While quinoa is cooking, prepare tzatziki and cook chicken.
- To cook chicken, heat oil to medium-high in a large cast iron or grill pan. Once hot, add chicken in a single layer. Let cook for 3-4 minutes, untouching, until golden on one side. Flip and cook an additional 3-4 minutes until cooked through.
- While chicken is cooking, prepare greek chopped salad.
- To serve, layer quinoa or couscous with chicken, chopped salad and kalamata olives. Drizzle with yogurt sauce and top with feta cheese before serving.