Greek
Chicken Bowls
Cooked Chicken Breast Diced
4 cups Cooked Quinoa
Cherry Tomatoes halved
Cucumber Diced
Black Olives
Yogurt Sauce
Chicken Marinade
1 LB Chicken Breast Tenderloins
½ cup olive oil
¼ cup lemon juice
1 tsp dill
1 tsp oregano
Cooked Chicken Breast Diced
4 cups Cooked Quinoa
Cherry Tomatoes halved
Cucumber Diced
Black Olives
Yogurt Sauce
Chicken Marinade
1 LB Chicken Breast Tenderloins
½ cup olive oil
¼ cup lemon juice
1 tsp dill
1 tsp oregano
salt and pepper to taste
Yogurt Sauce
1 Cup Greek Yogurt
1 tbsp Lemon Juice
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Dill
1 tsp Salt
1 tsp black pepper
In a large bowl assemble the chicken marinade and place your
chicken in it for 30 minutes. While chicken is marinating cook quinoa according
to package directions, prep the rest of your vegetables and stir together your yogurt
sauce.
Heat a skillet over medium heat add some olive oil, add in chicken breast, and cook for 3-4 minutes per side until browned and cooked through. Removed chicken from skillet and allow to rest, dice chicken up.
Assemble bowls, quinoa on the bottom then chicken and what ever your other desired toppings are. Top all of it with the yogurt sauce. Serve with warm Naan bread. I used this recipe for our naan it was easy and delicious Naan Bread.
Yogurt Sauce
1 Cup Greek Yogurt
1 tbsp Lemon Juice
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Dill
1 tsp Salt
1 tsp black pepper
Heat a skillet over medium heat add some olive oil, add in chicken breast, and cook for 3-4 minutes per side until browned and cooked through. Removed chicken from skillet and allow to rest, dice chicken up.
Assemble bowls, quinoa on the bottom then chicken and what ever your other desired toppings are. Top all of it with the yogurt sauce. Serve with warm Naan bread. I used this recipe for our naan it was easy and delicious Naan Bread.
