Ingredients
Method
- Marinate the Chicken: In a large bowl, whisk together 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, the juice and zest of 1 lemon, 1 teaspoon oregano, ½ teaspoon paprika, 1 teaspoon cumin, and 3 minced garlic cloves. Add 1.5 pounds boneless, skinless chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Cook the Quinoa: While the chicken marinates, rinse 1 cup dried quinoa under running water. In a saucepan, bring 1½ cups water or chicken broth, ¼ teaspoon salt (if using water), and 1 teaspoon olive oil to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 20-25 minutes or until most of the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. (Yields about 3 cups cooked quinoa.)
- Make the Pickled Onions: Thinly slice 1 red onion and place it in a jar or bowl. Pour in the juice of 3 limes and add salt to taste. Stir to combine and let sit at room temperature for at least 30 minutes. For deeper flavor, refrigerate for a few hours or overnight.
- Make the Tzatziki Sauce: In a small bowl, stir together 1 cup full-fat Greek yogurt, ½ cup finely diced English cucumber, a squeeze of lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, salt to taste, and a pinch of fresh or dried dill. Chill until ready to use.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Let rest for a few minutes before slicing or chopping.
- Assemble the Bowls: Divide the cooked quinoa between four bowls. Top each with sliced chicken, a spoonful of pickled onions, and a generous dollop of tzatziki sauce.
- Serve: Garnish with cherry tomatoes, extra lemon zest or fresh herbs if desired. Serve warm and enjoy!
Nutrition
Notes
How long do the components last in the fridge? The cooked chicken and tzatziki sauce will both last in the fridge for up to 4 days. The quinoa can be stored for up to 5 days, and the pickled onions can be stored for up to 1 week!