Greek Yogurt Chicken and Quinoa Bowl
A high-protein quinoa bowl topped with Greek yogurt marinated chicken, fresh vegetables, and a zesty yogurt dressing, perfect for a healthy and satisfying meal.
15 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
35g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 400 g plain Greek yogurt
- 200 g quinoa
- 150 g spinach
- 200 g cherry tomatoes
- 1 cucumber
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 clove garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Marinate chicken: In a bowl, combine 200g Greek yogurt, lemon juice, minced garlic, a pinch of salt, and black pepper. Add chicken and coat well. Let marinate for 15 minutes.
- 2
Rinse quinoa under cold water. Cook according to package instructions in a saucepan. Fluff with a fork and set aside.
- 3
Heat olive oil in a pan over medium heat. Add marinated chicken and cook for 6-7 minutes on each side until fully cooked. Remove from heat and let rest for 5 minutes before slicing.
- 4
Meanwhile, chop cucumber and halve cherry tomatoes. Set aside.
- 5
For the yogurt dressing, mix remaining Greek yogurt with a pinch of salt and pepper.
- 6
Assemble the bowls: Divide cooked quinoa, spinach, cherry tomatoes, and cucumber among 4 bowls. Top with sliced chicken and drizzle with yogurt dressing. Serve immediately.
Cook it this week.
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