Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki

I love visiting my daughter. She has become an excellent baker as well as a great cook. With 2 small kids, and one who has multiple food allergies, baking and daily meals are challenging. She has learned to work with elements that can go together one way for adults, but in a different way with the kids (especially the one with serious allergies). This recipe is one of my favs she served during our last visit.

The recipe, and the image above, is from a site called Mealime which I have shared about often in the past. While the ingredients were kept the same, my daughter served them all separately.  We constructed our own meal at the table.  Love tomatoes, you can add more. Don’t love them, you can add less. And she used store bought Tzatziki for ease (in the original recipe you make your own).

It was a delicious meal. My only suggestion is if you serve this deconstructed like she did, you might want to make extra of the key ingredients like chicken and quinoa as guests may not stick to the amounts suggested here. You could also portion out the quinoa and chicken on 4 plates and then let the guests add the additional toppings. And I did put the link to the original recipe under Mealime so you can check out how they served it, and make your own Tzatziki as well.

Enjoy!  

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Mediterranean Chicken Quinoa Bowl with Feta & Tzatziki
4 servings

Ingredients -

1 C                        Quinoa

2 C                        Water

1 lb                        Chicken breasts, boneless skinless
4 oz.                      Crumbled feta cheese
1                            English cucumber, diced
1 pint                     Grape tomatoes, cut in half 

1/2 C                     Kalamata olives, pitted
1/2                         Lemon, juiced
1 C                        Plain Greek yogurt

Black Pepper

Note: People serving themselves can affect portion size, so making extra can be a good idea. If you plate it, you are can control serving size.

Instructions -

In a small saucepan, combine quinoa and water; bring to a boil. Reduce heat to a simmer and cover: cook for 15 minutes. Once cooked, remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Add lemon juice and fluff. Cover and keep warm.

Place the chicken on a cutting board and holding a knife parallel to the board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper then rub with olive oil. Preheat a grill pan or skillet over medium heat. Place the chicken in the grill pan or skillet; cook until golden brown and cooked through, 3 to 4 minutes per side. Once done, transfer to a clean cutting board 

Place the chicken, quinoa, tomatoes, Kalamata olives, cucumber, feta, and Tzatziki in separate bowls and set on the table and let guests serve themselves. OR…..Divide the quinoa onto 4 plates. Top each with 1/4 of the chicken, then let guests add their own cucumber, tomato, olives, feta, and Tzatziki.