Ingredients
Method
- In a small bowl, mix together the Greek chicken marinade ingredients: lemon juice, olive oil, garlic, oregano, basil, honey, paprika, salt, and pepper.
- Pound the chicken breast to be about ½” thick. In a shallow bowl or ziploc bag, add the chicken and marinade. Marinate for at least 30 minutes or up to 6 hours.
- While the chicken is marinating, prep the quinoa and vegetables.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Once hot, add the chicken to the pan and cook for 5 to 6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the heat to a cutting board and allow to rest for a few minutes before slicing.
- Assemble the bowls with the quinoa, diced veggies, and sliced Greek chicken. Top with tzatziki, fresh parsley, olive oil, and/or a squeeze of fresh lemon juice.
Notes
Enjoy this dish immediately or put it into meal prep containers. These store well in an airtight container in the fridge for up to 3 to 4 days.
Serve with tzatziki sauce, a traditional Greek yogurt mixture that goes so well with this dish! This creamy tzatziki recipe is a must try!
See full blog post above for variations and substitutions.
