Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber, squeezed dry
  • 1 clove minced garlic
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice
  • 3 cups cooked quinoa or brown rice
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 cups fresh baby spinach or chopped romaine

Instructions:

  1. Whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a bowl. Toss the cubed chicken breast in the mixture until fully coated.
  2. Let the chicken marinate in the refrigerator for at least 30 minutes to tenderize the protein.
  3. Heat a skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side without moving them, until a mahogany-colored crust forms and the internal temperature reaches 165°F.
  4. Prepare the cucumber salad by combining diced cucumber, cherry tomatoes, red onion, parsley, lemon juice, and olive oil.
  5. Prepare the tzatziki by folding the squeezed dry grated cucumber, minced garlic, fresh dill, and lemon juice into the Greek yogurt.
  6. Assemble the bowls by placing a base of spinach and cooked quinoa/brown rice, then topping with seared chicken, cucumber salad, feta cheese, Kalamata olives, and a dollop of tzatziki.