Greek Chicken Bowls with Quinoa and Homemade Tzatziki

Marinating chicken for 30 minutes adds lemon juice, garlic, oregano, dill, and other seasonings. Chop the chicken into 1-inch pieces. Cook the chicken in a medium-high skillet. Let the cooked chicken sit for a few minutes before serving in bowls to prevent it from drying out, even when served cold with other toppings.

To enhance the flavor of quinoa, I toast uncooked quinoa in a saucepan for 2 to 3 minutes before adding water and cooking as directed on the package. I break up the quinoa with a fork before serving it from a bowl. Breaking up the quinoa makes it easier to serve from a bowl and gives it a nutty flavor with added lemon (extra step). Other types of quinoa, including white, red, and tri-color, can be prepared this way.

Full-fat Greek yogurt is used to thicken tzatziki sauce. I make the tzatziki sauce in a small bowl while the quinoa is cooking. I halve the cherry tomatoes and slice the red onion very thin. I store the sliced cucumber in the refrigerator until serving. I store the sauce and vegetables separately until serving.

On grill nights, grill chicken pieces on skewers to add flavor. Begin building your bowls by adding quinoa. Other ingredients, such as cucumber and tomato, red onion and olives, and feta cheese and dressing, can be added to the bowls after the chicken has rested. I like to eat this salad cold after preparing all the ingredients.