Greek Chicken Quinoa Bowl with Tzatziki
Quinoa and seared oregano chicken served with tzatziki of yogurt, dill, lemon and garlic, plus cucumber, tomatoes and onion.
- 120 g chicken breast
- 60 g quinoa
- 100 g cucumber
- 80 g cherry tomatoes
- 30 g red onion
- 80 g Greek yogurt
- 40 g feta cheese
- 1 tbsp olive oil
- 1 whole lemon
- 2 g dried oregano
- 1 clove garlic
- 5 g fresh dill
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook quinoa in 120ml boiling water for 15 minutes until tender, then drain and set aside
- Step 2
Season chicken breast with salt, pepper, and half the oregano
- Step 3
Heat 8ml olive oil in a pan over medium-high heat and cook chicken for 6-7 minutes each side until cooked through
- Step 4
Rest chicken for 5 minutes, then slice into strips
- Step 5
Dice cucumber, halve cherry tomatoes, and thinly slice red onion
- Step 6
Mince garlic and mix with Greek yogurt, chopped dill, lemon juice, and pinch of salt for tzatziki
- Step 7
Combine quinoa with remaining olive oil, lemon zest, oregano, and season with salt and pepper
- Step 8
Assemble bowl with quinoa base, sliced chicken, vegetables, crumbled feta, and dollop of tzatziki
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