Ingredients
Scale
- 1 cup Greek yogurt (or dairy-free yogurt)
- 1 medium cucumber
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup quinoa
- 1 pound chicken (thighs or breasts)
- 2–3 tablespoons harissa
- 1 tablespoon honey (or maple syrup)
- 1 cup cherry tomatoes
- 1 medium red onion
- 2 tablespoons apple cider vinegar
- Optional: feta cheese (or olives), fresh mint leaves
Instructions
- Prepare the tzatziki: Combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, and dill in a bowl. Mix until smooth and refrigerate.
- Cook quinoa: Rinse quinoa under cold water. In a pot, combine with water or broth. Bring to a boil, then simmer covered for about 15 minutes until absorbed.
- Marinate chicken: Mix harissa, honey, salt, and pepper in a bowl; coat chicken thoroughly and let sit for at least 10 minutes.
- Cook chicken: Preheat oven to 400°F (200°C). Bake marinated chicken on a baking sheet for about 20-25 minutes until cooked through.
- Assemble bowls: Fluff cooked quinoa; divide among serving bowls topped with sliced chicken, diced tomatoes, red onions, optional feta cheese or olives, and tzatziki.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg