Greek Chicken Quinoa Bowls with Tzatziki

Ingredients

• Chicken
• 600 gboneless skinless chicken breast
• 2 tbsplemon juice
• 3 tspextra-virgin olive oil
• 1 tbspdried oregano
• 2cloves garlic, minced
• ½ tspsalt
• Bowls
• 200 gdry quinoa, rinsed
• 200 gEnglish cucumber, diced
• 200 gcherry tomatoes, halved
• ½medium red onion, thinly sliced
• 3¼ tbspblack olives, sliced
• 60 gfeta, crumbled, crumbled
• Tzatziki
• 200 gplain 0% Greek yogurt
• 80 gEnglish cucumber, grated and squeezed dry
• 4 gfresh dill, chopped
• 2 tsplemon juice
• 1clove garlic, grated

Method

1. Whisk the lemon juice, olive oil, oregano, minced garlic and salt in a bowl. Add the chicken and turn to coat. Marinate for at least 15 minutes, or covered in the fridge for up to 24 hours.

2. Rinse the quinoa in a fine sieve for 30 seconds to remove its bitter coating.

3. Add the quinoa and 480 ml (2 cups) of water to a saucepan and bring to a boil over high heat. Cover, lower the heat to low and simmer until the water is absorbed, about 15 minutes. Leave covered off the heat for 5 minutes, then fluff.

   20 min timer

4. For the tzatziki, grate the cucumber, squeeze it hard in a clean towel to remove the water, then stir it into the Greek yogurt with the dill, lemon juice and grated garlic. Chill until needed.

5. Preheat a grill or a grill pan over medium-high heat, about 200 to 230°C (400 to 450°F) on a barbecue thermometer, and oil the grates lightly.

6. Grill the chicken without moving it for 5 to 6 minutes until it has grill marks and releases easily, then flip and cook another 5 to 6 minutes, until it reaches 74°C (165°F) in the thickest part.

   12 min timer

7. Move the chicken to a board and rest it for 5 minutes so the juices settle, then slice it across the grain.

8. Build the bowls: quinoa, sliced chicken, diced cucumber, cherry tomatoes, red onion, olives and feta, with a big spoonful of tzatziki.

Storing and reheating

Keeps 4 days. Keep the tzatziki in a separate container.