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Greek Chicken Quinoa Bowl

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Total Time 25 minutes
Servings: 1
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 5 oz boneless skinless chicken breast diced
  • 1/2 cup cooked quinoa
  • 1/2 cup diced cucumber
  • 1/4 cup halved cherry tomatoes
  • 2 tbsp crumbled feta cheese
  • 2 tbsp plain Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the diced chicken with oregano, salt, and pepper.
  3. Cook the chicken for 6 to 7 minutes until golden and cooked through.
  4. Whisk together Greek yogurt and lemon juice in a small bowl to make a quick sauce.
  5. Spoon the cooked quinoa into a bowl as the base.
  6. Top with the cooked chicken, diced cucumber, and cherry tomatoes.
  7. Sprinkle with crumbled feta cheese.
  8. Drizzle the yogurt sauce over the top and serve.

Notes

Cook a big batch of quinoa at the start of the week — it holds up well in the fridge and works as a base for several different bowls without repeating the same meal twice.