Protein-Packed Greek Chicken Bowl

A wholesome and satisfying bowl featuring grilled chicken with a creamy Greek yogurt sauce, supported by quinoa and fresh vegetables.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper to taste, and then grill for 5-7 minutes on each side until fully cooked. Look for grill marks and ensure the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing thinly.
2. 2.
   While the chicken is cooking, in a small bowl, mix Greek yogurt with a pinch of salt and pepper. This will serve as a tangy, creamy base for the bowl.
3. 3.
   Cook the quinoa according to package instructions, ensuring it absorbs all the water and becomes fluffy. As it cooks, it should appear translucent and soft. Fluff it with a fork once it's done to prevent clumping.
4. 4.
   Dice the cucumber into small, evenly sized pieces. This adds a refreshing crunch and stays juicy in the bowl. If you prefer a stronger cucumber flavor, peel the skin off before dicing.
5. 5.
   In a serving bowl, layer the ingredients: start with a bed of cooked quinoa, add the sliced grilled chicken, top with a generous dollop of Greek yogurt, and scatter the diced cucumbers and crumbled feta on top. The dish should look vibrant, with a mix of white, green, and brown colors. Adjust the seasoning before serving if needed.