Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • 1 tbsp olive oil
  • 1g salt
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 cup shredded carrots, julienned
  • 2 cups baby spinach or arugula
  • 1 large avocado, sliced
  • ¼ cup red onion, thinly sliced
  • ½ cup plain Greek yogurt
  • 2 tbsp cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1 tbsp fresh dill, chopped
  • ½ tsp salt

Instructions:

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat thoroughly. Let the chicken rest in the refrigerator for at least 30 minutes.
  2. Combine rinsed quinoa, broth, olive oil, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Preheat grill or cast-iron grill pan over medium-high heat. Grill chicken breasts for approximately 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  4. Prepare the tzatziki by mixing Greek yogurt, grated cucumber, lemon juice, grated garlic, fresh dill, and salt in a small bowl.
  5. Assemble the bowls by layering quinoa, spinach/arugula, cherry tomatoes, diced cucumber, carrots, red onion, and sliced avocado. Top with sliced grilled chicken and a drizzle of tzatziki sauce.