Description
A delightful combination of marinated chicken, creamy yogurt, and fresh vegetables, creating a balanced and flavorful meal that celebrates Greek-inspired flavors.
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, sliced
- 1/4 cup Kalamata olives, sliced
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Add the diced chicken breast to the marinade and let it marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat.
- Once hot, add the marinated chicken and sauté until browned and fully cooked.
- Prepare the quinoa according to package instructions and fluff it with a fork once cooked.
- To assemble, divide the cooked quinoa among serving bowls, top with sautéed chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and sprinkle with fresh parsley.
Notes
Use full-fat Greek yogurt for a richer texture. Marinating the chicken longer enhances flavor and moisture.
