Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup cooked quinoa or rice
- 1 can (15 oz) chickpeas, drained, rinsed, and roasted
- 1 medium cucumber, diced
- 2 cups cherry or grape tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
- For marinade: 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves garlic minced, 1 tsp dried oregano, salt and pepper to taste
Instructions
- Marinate chicken: Combine chicken with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let sit for 1 hour or overnight.
- Cook chicken: Heat skillet over medium-high, cook chicken 5-7 minutes per side until browned and cooked through (165°F). For chickpeas, toss with oil and paprika, air fry or roast at 400°F for 15 minutes until crispy.[2][3]
- Assemble bowls: Layer cooked quinoa or rice, chicken, roasted chickpeas, diced cucumber, halved tomatoes, red onion, and crumbled feta. Top with tzatziki sauce and serve.[1][2]
Notes
For meal prep, store components separately and add tzatziki fresh to keep crisp. Use air fryer for quicker chickpeas. Substitute quinoa with rice or couscous for variety.[1][3]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg