Mediterranean Grilled Chicken Bowl

This is one of my favorite lunches. It is packed with bright lemony flavors and herbs. If you don’t have a grill or the weather is nasty outside, you can also cook the chicken in the oven. This is an easy lunch to prep in under 2 hours to be full throughout the busy afternoons.

Mediterranean Grilled Chicken Salad with Herby Tzatziki Dressing

Ingredients:

1 cup Cooked Quinoa

2 Seedless Cucumbers sliced

2 tomatoes cut into wedges

2 large carrots sliced

2 red bell peppers cut into cubes

10 small radishes cut into quarters

1/2 cup sliced red onion

1 cup Feta in brine cut into cubed

1/2 cup Kalamata Olives

Lemon Wedges

Grilled Chicken:

1/4 cup lemon juice

1/4 cup vegetable oil

4 cloves garlic finely chopped

2 teaspoons red wine vinegar

1 1/2 teaspoons salt

1 teaspoon dried oregano

1/4 teaspoon ground black pepper

2 pounds skinless boneless, skinless chicken breast

fresh parsley

Herb Tzatziki Dressing:

1 cup chopped fresh herbs (Can use whatever you have available. Oregano, parsley, mint, cilantro, basil, dill)

10 ounces (2 small containers) 2% Plain Greek Yogurt

Clove of Garlic

1 tablespoon Extra Virgin Olive Oil

Salt and pepper to taste

1 to 2 tablespoons water

Instructions:

Whisk together the lemon juice, vegetable oil, garlic, salt, oregano, paprika and pepper in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.

Preheat an indoor or outdoor grill for medium-high heat and lightly oil grate. Grill on preheated grill until the chicken is golden and no longer pink in the center, about 5-7 minutes each side. Remove from grill once cooked and let rest for 10 minutes. Cut into a medium dice and then sprinkle the parsley over the chicken.

To make the dressing combine all ingredients except water in a blender and blend until smooth. Add water a tablespoon at a time to reach desired consistency.

Mix cucumber, tomatoes, carrots, bell peppers, radishes, red onion, feta cheese, olives for the Greek salad.

Combine chicken, salad, and quinoa in a bowl or plate and top with herb tzatziki dressing.

Serve with hummus and pita chips or grain crackers for a healthy snack.