Greek Chicken Bowl with Tzatziki & Quinoa

• 400 gchicken breast, cut into strips
• Fine salt, to taste
• 1 tbspdried oregano
• 1 tspground cumin
• ½ tspsmoked paprika
• 2 tbspolive oil
• 30 mllemon juice
• 1garlic clove, minced
• ½cucumber, grated and squeezed dry
• 200 gGreek yoghurt
• 10 gmint leaves: 8 g finely chopped for tzatziki and 2 g torn to finish
• 180 gquinoa
• ½cucumber, sliced
• 12cherry tomatoes, halved
• 50 gpitted kalamata olives
• Finely grated lemon zest (2 g)
• ½lemon, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Rinse the quinoa under cold water until it runs clear; this washes off the bitter coating. Tip into a pan with 360 ml water and a generous pinch of salt, bring to the boil, then cover and simmer gently for 12–15 minutes until the grains are tender and the little tails have uncurled. Drain any excess water, fluff with a fork, and dress with 15 ml lemon juice and 1 tsp olive oil.
2. 2Toss the chicken strips with 1 tablespoon of the olive oil, the oregano, cumin, smoked paprika and lemon zest. Season generously with salt and pepper. The dry spices need oil and a few minutes to wake up. Leave to marinate while you make the tzatziki.
3. 3Wring the grated cucumber hard in a clean tea towel until barely a drop comes out; water in, watery tzatziki out. Stir the dry cucumber into the Greek yoghurt with the minced garlic, 8 g chopped mint, remaining 15 ml lemon juice and a good pinch of salt. Taste, adjust, taste again; it should be sharp, herby and properly seasoned, not bland.
4. 4Heat 1 tsp olive oil in a heavy frying pan over medium-high heat. Cook half the chicken in one layer for 3–4 minutes per side until browned and the thickest strip reaches 75°C for 30 seconds. Lift out and repeat with the remaining teaspoon of oil and chicken.
5. 5Divide the quinoa between two wide bowls. Arrange the charred chicken, sliced cucumber, halved cherry tomatoes and kalamata olives in distinct sections on top; bowls eat better when the components stay separate until the spoon goes in.
6. 6Spoon the tzatziki over each bowl and finish with the reserved 2 g torn mint. Add the optional lemon wedges if using.

Per serving

kcal

982

protein

86.6g

fibre

12.6g

carbs

77.6g

fat

36.1g