Mediterranean Chicken Bowls with Quinoa, Roasted Vegetables, and Tzatziki Sauce

Step 1: Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is cooked through. Fluff with a fork.

• 1 cup uncooked quinoa
• 2 cups water

Step 2: Roast the Vegetables

Preheat oven to 400°F (200°C). Toss chopped red bell pepper, zucchini, and red onion with olive oil, dried oregano, dried thyme, salt, and pepper on a baking sheet. Roast in the preheated oven until tender and slightly browned, flipping halfway through.

• 1 red bell pepper (chopped)
• 1 zucchini (chopped)
• 1 red onion (chopped)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Step 3: Cook the Chicken

Season chicken breasts with salt and pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through. Let rest for a few minutes, then slice or cube.

• 1.5 pounds boneless, skinless chicken breasts
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Step 4: Make the Tzatziki Sauce

In a bowl, combine plain Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, fresh mint, salt, and pepper. Stir well to combine.

• 1 cup plain Greek yogurt
• 1 cucumber (peeled, seeded, and grated)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice (from 1 lemon)
• 0.25 cup fresh dill (chopped)
• 0.25 cup fresh mint (chopped)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Step 5: Assemble the Bowls

Divide the cooked quinoa among four bowls. Top with roasted vegetables, sliced or cubed chicken, a generous dollop of tzatziki sauce, and crumbled feta cheese. Serve immediately.

• Cooked quinoa from step 1
• Roasted vegetables from step 2
• Cooked chicken from step 3
• Tzatziki sauce from step 4
• 0.5 cup crumbled feta cheese