Ingredients:
– For the Spicy Chicken:
– 2 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cumin
– 1/2 tsp chili flakes (adjust to spice preference)
– Salt and pepper to taste
– 1 tbsp lemon juice
– For the Bowl:
– 1 cup cooked quinoa, couscous, or brown rice
– 1/2 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted and sliced
– Fresh parsley or cilantro for garnish
– For the Tzatziki Sauce:
– 1/2 cup Greek yogurt
– 1 tbsp lemon juice
– 1 tbsp olive oil
– 1 garlic clove, minced
– 1 tbsp fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
– In a small bowl, combine olive oil, smoked paprika, garlic powder, cumin, chili flakes, salt, pepper, and lemon juice.
– Coat the chicken breasts with the marinade and let them sit for at least 20 minutes to absorb the flavors.
2. Cook the Chicken:
– Heat a grill or skillet over medium-high heat.
– Cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165F (74C).
– Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
3. Prepare the Tzatziki Sauce:
– In a small bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, and salt and pepper.
– Stir until smooth and creamy.
4. Prepare the Bowl Ingredients:
– While the chicken is cooking, cook the quinoa, couscous, or rice according to package instructions.
– Dice the cucumber and slice the red onion. Set aside.
5. Assemble the Bowl:
– To serve, place a base of cooked quinoa, couscous, or rice in each bowl.
– Top with sliced spicy chicken, diced cucumber, red onion, and Kalamata olives.
– Drizzle generously with the creamy tzatziki sauce.
6. Serve:
– Garnish with fresh parsley or cilantro and serve immediately.