Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki #healthy #food #cooking

½ lb chicken breasts, boneless skinless
½ (4 oz) pkg crumbled feta cheese
½ English cucumber
1 clove of garlic
½ pint grape tomatoes
½ small bunch Italian (flat-leaf) parsley
¼ cup Kalamata olives
½ lemon
½ cup plain Greek yogurt
½ cup quinoa
black pepper
salt
olive oil

*will make 2 servings, double ingredients for 4 servings*

1. In a small saucepan, combine quinoa and water; bring to a boil.
• ½ cup quinoa
• 8 fl oz (1 cup) water

2. While the water comes to a boil, wash and dry the fresh produce.
• ½ pint grape tomatoes
• ½ English cucumber
• ½ lemon
• ½ small bunch Italian (flat-leaf) parsley

3. Juice the lemon into a small bowl; pour ½ of the juice into the quinoa (save the rest for the tzatziki sauce).

4. Once the quinoa is boiling, reduce the heat to a simmer and cover; cook for 15 minutes. Once cooked, remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.

5. Halve the tomatoes and transfer to a large bowl.

6. Small dice a ⅓ of the cucumber and add to the remaining lemon juice; halve the other ⅔ of the cucumber lengthwise, then thinly slice crosswise on an angle. Add to the tomatoes.

7. Shave the parsley leaves off the stems; discard the stems and roughly chops the leaves. Add to the tomatoes and cucumber.

8. Peel and mince the garlic; add to the bowl with the lemon juice and cucumber.
• 1 clove garlic

9. Preheat a grill pan or skillet over medium heat.

10. Place the chicken on a cutting board and holding a knife parallel to the board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper, then rub with olive oil.
• ½ lb chicken breasts, boneless skinless
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tbsp extra virgin olive oil

11. Place the chicken in the grill pan or skillet; cook until golden brown and cooked through, 3 to 4 minutes per side. Once done, transfer to a clean cutting board.

12. Add yogurt, salt, and pepper to the bowl with the lemon juice, cucumber, and garlic; mix together and set aside.
• ½ cup plain Greek yogurt
• ¼ tsp salt
• ¼ tsp black pepper

13. Measure out the olives and add to the vegetables.
• ¼ cup Kalamata olives, pitted

14. Measure out the feta and add to the bowl.
• ½ (4 oz) pkg crumbled feta cheese

15. Uncover the quinoa and fluff with a fork; add to the bowl.

16. Cut the chicken crosswise into bite-sized strips and add to the bowl. Toss the ingredients until well combined.

17. To serve, place the quinoa mixture into a bowl and spoon the tzatziki sauce over top. Enjoy!