Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/2 cup Tzatziki sauce
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces to the bowl and toss until every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 15 to 30 minutes to allow the flavors to penetrate the meat.
- Heat a large skillet over medium-high heat. Add a small drizzle of oil if needed. Add the marinated chicken to the hot pan in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the heat and let it rest for a few minutes.
- While the chicken is cooking or resting, prepare your vegetable components. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. If you haven’t already, cook your quinoa or rice according to the package instructions and fluff it with a fork. Having all your cold ingredients ready makes the assembly process much faster.
- Take four large bowls and distribute the cooked quinoa or rice evenly among them. Top each bowl with a generous portion of the cooked chicken. Arrange the cucumber, tomatoes, red onion, and Kalamata olives in sections around the chicken. Sprinkle crumbled feta cheese over the top and add a large dollop of Tzatziki sauce in the center. Garnish with fresh parsley before serving.
- Cook Time: 35 minutes