Chicken Tzatziki Bowl

Ingredients

• Quinoa

  Uncooked

  ⅔ cup or 113g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Red wine vinegar

  1 ½ tbsp or 22g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Feta cheese

  ¼ cup, crumbled or 38g

• Olives

  Pickled, canned or bottled, green

  4 tbsp or 34g

• Tzatziki Sauce

  Kronos

  16 tbsp or 224g

Directions

1. Cook the quinoa according to package instructions.
2. Cut the chicken into 1-inch pieces.
3. In a large bowl, whisk together the yogurt, one-fourth of the olive oil, one-third of the vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
4. Add the chicken to the bowl and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
5. Preheat an outdoor grill or grill pan to medium-low heat.
6. Thread the chicken pieces onto skewers, discarding the marinade. Sprinkle with salt and pepper.
7. Grill the chicken, turning occasionally, until golden brown and cooked through to 165°F, about 15 minutes.
8. In a medium bowl, whisk together the remaining olive oil and vinegar, and season with salt and pepper.
9. Add the cucumbers, tomatoes, and red onion to the bowl and toss to combine.
10. Divide the quinoa among bowls. Top with the cucumber salad, tzatziki sauce, crumbled feta, and smashed olives.
11. Top each bowl with a chicken skewer and serve immediately.

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