Ingredients:

  • 1 lb chicken breast or ground turkey
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked quinoa or brown rice
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 1 cup plain Greek yogurt
  • 1/4 cup grated cucumber, squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Combine the meat, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Note: This allows the salt to penetrate the meat. Let it sit for at least 10 minutes.
  2. Heat a skillet over medium high heat. Add the meat in a single layer and cook without stirring for 3-4 minutes until a mahogany colored crust forms.
  3. Flip the meat and cook until the internal temperature reaches 165°F (74°C) and the edges are crisp. Note: Use a meat thermometer to avoid rubbery chicken.
  4. Grate the cucumber for the sauce, then wrap it in a paper towel and squeeze hard over the sink.
  5. Whisk together the Greek yogurt, squeezed cucumber, lemon juice, garlic, and dill until the mixture is velvety.
  6. Chop the tomatoes, cucumbers, and onions into bite-sized pieces.
  7. Fluff the cooked quinoa or rice with a fork to break up any clumps.
  8. Divide the cooked grains and romaine lettuce evenly between four bowls.
  9. Top the bowls with the seasoned protein, chopped vegetables, olives, and feta cheese.
  10. Drizzle the homemade tzatziki over the top.