Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cucumber, peeled, seeded, and diced
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1 cup cooked quinoa or rice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss chicken cubes with olive oil, oregano, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
- Step 2: Bake for 20-25 minutes, or until chicken is cooked through and no longer pink inside.
- Step 3: While chicken is baking, prepare the tzatziki sauce. Combine diced cucumber, Greek yogurt, lemon juice, minced garlic, and chopped dill in a medium bowl. Mix well and season with salt and pepper to taste.
- Step 4: Once chicken is cooked, let it cool slightly.
- Step 5: To assemble bowls, divide cooked quinoa or rice among bowls. Top with cooked chicken, tzatziki sauce, halved cherry tomatoes, and crumbled feta cheese. Serve immediately.
Notes
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- For reheating, gently warm the chicken and quinoa/rice separately in the microwave to avoid a soggy bowl.
- Elevate your bowls by adding a sprinkle of toasted pine nuts or a drizzle of high-quality olive oil for extra flavor and visual appeal.
- To prevent the tzatziki from becoming watery, gently press the diced cucumber with a paper towel before adding it to the yogurt mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American