monday {menu}

CHICKEN TZATZIKI BOWLS

{recipe from here}

INGREDIENTS:

For the chicken:

• 1 pound boneless, skinless chicken thighs
• 1/4 cup 1% plain Greek yogurt
• 1 teaspoon olive oil
• 1/2 tablespoon red wine vinegar
• 2 cloves garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon kosher salt, plus more for sprinkling
• 1/8 teaspoon red pepper flakes (optional)
• Freshly cracked black pepper

FOR THE SALAD:

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly cracked black pepper
• 3 Persian cucumbers, thinly sliced
• 1 cup (145 g) cherry tomatoes, halved
• ¼ red onion, thinly sliced

FOR THE BOWLS:

• 2 cups cooked quinoa
• 1 cup Skinny Tzatziki (from my blog)
• 1/4 cup authentic feta (the kind that comes in brine), crumbled
• 12 smashed castelvetrano olives

DIRECTIONS:

TO MAKE THE CHICKEN: 

1. Cut the chicken thighs into 1 inch (2.5-cm) pieces.
2. In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
3. Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
4. Preheat an outdoor grill or grill pan to medium-low heat.
5. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
6. Sprinkle with salt and pepper.
7. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

TO MAKE THE SALAD:

1. In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
2. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

TO MAKE THE BOWLS: 

1. Divide the quinoa among 4 bowls, 1/2 cup each.
2. Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
3. Top with 1 chicken skewer and serve immediately.