| Chicken Marinade 2 large chicken breasts 1/2 cup greek yogurt 2 tbsp oilve oil 2 tbsp oregano tsp each of salt & pepper 1-2 tsp red chili flakes zest and juice of one lemon | Tzatziki 1 large cucumber grated and water drained 1.5 cups greek yogurt 2 tbsp crushed garlic tsp each of salt & pepper zest and juice of one lemon large handful of fresh dill chopped | Lemon Vinaigrette 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1/2 each teaspoon salt & pepper 6 tablespoons extra virgin olive oil |
| Salad Bowls 2 cups cooked quinoa 4 chopped kale 2 cups green peas 1 cup chopped bell peppers 1 cup cherry tomatoes halved 1 cup chopped cucumber 1/2 cup red onion chopped 2 tbsp lemon vinaigrette 3 tbsp tatziki |
Directions:
Chicken
Combine the greek yogurt, oilve oil, oregano, salt & pepper, red chili flakes, lemon zest and juice and cover the chicken in the marinade and refrigerate 3-24 hrs.
Remove the chicken 30 mins prior to cooking and preheat oven or air fyrer to 400°. Once the chicken reaches room temperature bake for 30 mins or until chicken is fully cooked.
Let chicken cool then slice.
Quinoa
Place one cup of raw quinoa in a fine mesh strainer and rinse under cold water for two minutes. Drain thoroughly. (Rinsing removes the quinoa’s natural coating which can give it a bitter taste.)
Heat one teaspoon olive oil in a saucepan over medium heat. Add the quinoa a cook, stirring frequently until the quinoa begins to pop.
Add 2 cups of water, Bring to a boil, cover, and let simmer for 15-20 minutes or until the liquid is thoroughly absorbed.
Remove from the heat and fluff with a fork, and season as desired. (one raw cup of quinoa will yield 3 cup cooked, only two or needed for this recipe but the spare will keep up to a week in the fridge.
Tzatziki
Grate the cumber place sprinkle with salt and place in a strainer over a bowl for 15-30 mins to allow water to drain out. Place the cucumber in a tea towel and sqeeze out all remaining water.
Combine the cucumber, yogurt, garlic, lemon zest & juice and dill. Refriderate until needed.
Lemon Vinaigrette
combine the lemon juice, Dijon mustard, salt & pepper & olive oil in a small jar and shake until combined
Salad Bowls
Combine the quinoa, chopped vegetables and dressing in a large bowl and mix well. Divide between 6 containers and top with sliced chicken. Serve with a few tbsps of tzatziki.
Salads and tatziki will last up to 5 days in thre fridge – serve with lemon wedges to freshen
Good Food & Good Times 