Ingredients
- 2 large chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 cups cooked quinoa or rice
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/2 cup tzatziki sauce
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Season the chicken with olive oil, oregano, salt, and pepper.
- Grill for 6-7 minutes per side, until fully cooked and golden brown.
- Prepare the bowls by layering quinoa or rice, cucumber, tomato, red onion, and olives.
- Slice the grilled chicken and place it on top of the veggies.
- Drizzle with tzatziki sauce and serve immediately.
Notes
- Low-Carb Option: Swap quinoa or rice for cauliflower rice or mixed greens.
- Extra Flavor: Add crumbled feta cheese or a squeeze of fresh lemon juice.
- Spicy Kick: Sprinkle red pepper flakes or drizzle harissa sauce.
- Different Protein: Try grilled shrimp, lamb, or tofu instead of chicken.
- More Veggies: Add roasted bell peppers, zucchini, or artichokes for extra Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Meal Prep
- Method: Grilled
- Cuisine: Mediterranean, Greek
- Diet: Gluten Free
