Mediterranean Chicken Bowl

A hearty bowl featuring grilled chicken, quinoa, fresh veggies, and a tangy tzatziki sauce, all infused with Mediterranean spices.

Ingredients

Preparation Steps

1. 1.Rinse the 120 g quinoa under cold water using a sieve until the water runs clear and set it aside.
2. 2.Pat dry the 300 g chicken breast with kitchen paper, then slice it into evenly sized strips for quicker and even cooking.
3. 3.Peel and finely mince the 2 clove garlic; divide half for the marinade and half for the tzatziki sauce.
4. 4.In a small bowl, whisk together 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½0.5 tsp black pepper, 1 tsp salt, and the minced garlic intended for the marinade.
5. 5.Place the chicken strips in a bowl and pour the marinade over them, ensuring all pieces are coated evenly. Cover and let marinate while preparing other ingredients.
6. 6.Cut the 1 medium cucumber into small cubes or dice and transfer it to a mixing bowl.
7. 7.Halve the 150 g cherry tomatoes and add them to the bowl with the cucumber.
8. 8.For the 1 small red onion, peel and finely chop; add it to the vegetable bowl.
9. 9.Chop the 10 g fresh parsley and 5 g fresh mint leaves finely, setting half aside for garnish and mixing the other half with the vegetables.
10. 10.In another small bowl, stir together 150 g Greek yogurt, 2 tbsp lemon juice, and the reserved minced garlic until smooth to make the tzatziki sauce.
11. 11.Bring a pot of water to boil and prepare the quinoa according to package instructions, typically by simmering in water for 12–15 minutes until tender.
12. 12.Drain the cooked quinoa, fluff it up with a fork, and keep it warm, ready for assembly of the dish.

Instructions

1. 1.Heat a grill pan or frying pan over medium-high heat and cook the marinated chicken strips for about 5–6 minutes on each side, or until fully cooked and golden. Ensure no pink remains inside.
2. 2.While the chicken is cooking, prepare the quinoa and vegetable mix by gently tossing the diced cucumber, cherry tomatoes, chopped red onion, parsley, and mint together.
3. 3.Once the chicken is ready, transfer onto a plate to rest for 2–3 minutes.
4. 4.Assemble the Mediterranean Chicken Bowl by layering half the cooked quinoa at the base of each serving bowl.
5. 5.Divide the vegetable mix equally over the quinoa in each bowl.
6. 6.Slice the cooked chicken strips and place them on top of the vegetables in each bowl.
7. 7.Drizzle the prepared tzatziki sauce generously over the chicken and vegetable layers.
8. 8.Garnish with the reserved chopped parsley and mint for a fresh finish. Serve immediately.