NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

4 whole Kalamata olives

0.5 oz Crumbled feta cheese

0.25 cup Nonfat plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Chopped fresh dill

1 clove Minced garlic

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Coat the chicken breast with the spice rub and grill over medium-high heat for 6-7 minutes per side until fully cooked and charred.

• 3

  While the chicken grills, prepare the tzatziki by mixing the Greek yogurt, lemon juice, fresh dill, and minced garlic in a small ramekin.

• 4

  Slice the grilled chicken into thin strips and set aside to rest for 2 minutes.

• 5

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the sliced chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives.

• 6

  Garnish with crumbled feta cheese and a dollop of the fresh tzatziki sauce before serving.