Ingredients
Scale
- 2 cups cooked quinoa or rice
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup tzatziki sauce
- Fresh parsley for garnish
Instructions
- Marinate the chicken with olive oil, oregano, garlic, salt, and pepper for at least 15 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 6-7 minutes on each side until fully cooked.
- Chop cucumber, halve cherry tomatoes, and slice red onion while the chicken cooks.
- Slice the cooked chicken and assemble the bowls with quinoa or rice, chicken, veggies, and tzatziki sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Let the chicken rest for a few minutes before slicing for juiciness.
- Customize your bowls with additional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg