CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Greek Chicken Bowls With Lemon & Dill Yoghurt Sauce

1

  • Overview
  • Ingredients
    14 items
  • Directions

Fresh, vibrant, and full of flavor!
These Greek Chicken Bowls with Lemon Dill Yogurt Sauce are quick, healthy, and perfect for summer. Great for meal prep, a grab-and-go lunch, or even a mid-week or lazy Friday night meal.
Serves 4

4          chicken fillets

30 ml   lemon juice

15 ml   olive oil

1          garlic clove/crushed

SALAD

1          cucumber, diced

200 g   cherry tomatoes, halved anXd seasoned

½         red onion, thinly sliced

125 ml Kalamata olives, pitted

150 g   feta, crumbled/cubed

HERBED QUINOA

250 ml quinoa

15 ml   chopped dill

30 ml   chopped Italian parsley

1          lemon, juiced and zested

15 ml   olive oil

YOGHURT SAUCE

1          lemon, juiced

200 ml Greek yoghurt

30 ml   olive oil

            Salt, pepper, 5 ml dried oregano

            Lemon zest of 1 lemon

15 ml   Chopped dill

1          garlic clove, crushed

 

  • Marinate the chicken in the 30 ml lemon juice, 15 ml lemon juice and the crushed garlic for a few hours or at least 30 minutes
  • Cook the quinoa until done, cool a little then add the rest of the ingredients. Mix well together.
  • Make the yogurt sauce by combining all the ingredients. Taste to adjust the seasoning
  • Cook the marinated chicken (drained) on a griddle pan and season.
  • Combine the salad ingredients in a bowl.
  • TO ASSEMBLE THE BOWLS: Divide the quinoa, chicken, vegetables and feta among four bowls. Drizzle with the yogurt sauce just before serving to keep everything fresh and crisp. Add more herbs (optional)