Ingredients:

  • 1.5 lbs (680g) chicken breast, cut into 1 inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups (480ml) cooked quinoa
  • 2 cups (60g) baby spinach
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.5 red onion, thinly sliced
  • 0.5 cup (65g) Kalamata olives, pitted
  • 0.5 cup (75g) feta cheese, crumbled
  • 1 cup (245g) plain Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated

Instructions:

  1. In a medium bowl, whisk together the olive oil, 2 tbsp lemon juice, minced garlic, oregano, sea salt, and black pepper. Toss the cubed chicken in the marinade until evenly coated and let marinate for at least 15 minutes.
  2. Heat a large skillet over medium high heat with a splash of oil. Once the oil is shimmering, add the chicken in a single layer, ensuring the pan is not crowded. Sear for 8–10 minutes, turning occasionally, until the edges are golden and crackling.
  3. While the chicken rests, prepare the tzatziki by combining the Greek yogurt, grated and squeezed cucumber, 1 tbsp lemon juice, fresh dill, and grated garlic in a medium bowl.
  4. Assemble the bowls by dividing the cooked quinoa and baby spinach among four bowls. Top with the seared chicken, cherry tomatoes, diced cucumber, red onion, and olives.
  5. Finish each bowl with a dollop of the homemade tzatziki and a sprinkle of crumbled feta cheese.