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Nutrition Facts

Instructions

• STEP 1

  In a small saucepan, combine quinoa and water; bring to a boil.

  • 1 cup quinoa
  • 16 fl oz (2 cups) water

• STEP 2

  While the water comes to a boil, wash and dry the fresh produce.

  • 1 pint grape tomatoes
  • 1 English cucumber
  • 1 lemon
  • 1 small bunch Italian (flat-leaf) parsley

• STEP 3

  Juice the lemon into a small bowl; pour ½ of the juice into the quinoa (save the rest for the tzatziki sauce).

• STEP 4

  Once the quinoa is boiling, reduce the 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.

• STEP 5

  Halve the tomatoes and transfer to a large bowl.

• STEP 6

  Small dice a ⅓ of the cucumber and add to the remaining lemon juice; halve the other ⅔ of the cucumber lengthwise, then thinly slice crosswise on an angle. Add to the tomatoes.

• STEP 7

  Shave the parsley leaves off the stems; discard the stems and roughly chops the leaves. Add to the tomatoes and cucumber.

• STEP 8

  Peel and mince the garlic; add to the bowl with the lemon juice and cucumber.

  • 2 cloves garlic

• STEP 9

  Preheat a grill pan or skillet over medium heat.

• STEP 10

  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.

  • 1 lb chicken breasts, boneless skinless
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp extra virgin olive oil

• STEP 11

  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.

• STEP 12

  Add yogurt, salt, and pepper to the bowl with the lemon juice, cucumber, and garlic; mix together and set aside.

  • 1 cup plain Greek yogurt
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 13

  Measure out the olives and add to the vegetables.

  • ½ cup Kalamata olives, pitted

• STEP 14

  Measure out the feta and add to the bowl.

  • 1 (4 oz) pkg crumbled feta cheese

• STEP 15

  Uncover the quinoa and fluff with a fork; add to the bowl.

• STEP 16

  Cut the chicken crosswise into bite-sized strips and add to the bowl. Toss the ingredients until well combined.

• STEP 17

  To serve, place the quinoa mixture into a bowl and spoon the tzatziki sauce over top. Enjoy!