Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken breasts | 1 1/2 lb |
| Quinoa | 1 cup |
| Canned chickpeas | 1 can |
| Cucumber | 1 |
| Cherry tomatoes | 1 pint |
| Red onion | 1 |
| Plain Greek yogurt | 1 cup |
| Lemon | 1 |
| Garlic | 2 cloves |
| Olive oil | 2 tbsp |
| Dried oregano | 1 tsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook 1 cup quinoa per its package (about 2 cups water, 15 minutes) and fluff.
- Meanwhile toss the chicken with 1 tbsp olive oil, the oregano, half the minced garlic, salt, and pepper. Sear in a hot skillet 5–6 minutes a side until 165°F, then rest and slice.
- Grate the cucumber, squeeze out the water, and stir it into the Greek yogurt with the rest of the garlic, a squeeze of lemon, and salt for a quick tzatziki.
- Halve the tomatoes, thinly slice the red onion, and rinse the chickpeas.
- Build bowls: quinoa, chicken, chickpeas, tomatoes, red onion, a spoon of the cucumber-yogurt, and a lemon wedge.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.