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Quinoa Bowl with Lemon Feta Yogurt Sauce Recipe

Quinoa Bowl with Lemon Feta Yogurt Sauce Recipe
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★★★★★

4.8 from 14 reviews

A vibrant and healthy Lemon Dijon Chicken Quinoa Bowl topped with fresh vegetables and a tangy Lemon Feta Yogurt Sauce. This protein-packed bowl combines juicy marinated chicken, fluffy quinoa, and a refreshing sauce perfect for a wholesome meal.

Ingredients

Scale

Lemon Dijon Chicken

  • 1 ½ lbs boneless, skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • Zest and juice of 1 large lemon
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium broth
  • ½ teaspoon salt

Lemon Feta Yogurt Sauce

  • 1 cup Greek yogurt
  • ½ cup crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 small garlic clove, grated
  • Salt and black pepper to taste

Toppings

  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • ½ cup shredded carrots
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, garlic, smoked paprika, salt, and black pepper. Add the cubed chicken and toss well to coat. Allow the chicken to marinate for 15–20 minutes to absorb the flavors.
  2. Cook the Quinoa: In a medium saucepan, bring water or low-sodium broth and salt to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set aside.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through to an internal temperature of 165°F (74°C).
  4. Prepare the Lemon Feta Yogurt Sauce: In a bowl, combine Greek yogurt, crumbled feta cheese, lemon juice, lemon zest, olive oil, grated garlic, salt, and black pepper. Mix until smooth and creamy.
  5. Assemble the Bowls: Start with a base of cooked quinoa. Top with the cooked chicken, halved cherry tomatoes, diced cucumber, and shredded carrots.
  6. Finish and Serve: Drizzle the lemon feta yogurt sauce generously over the assembled bowl. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Marinating the chicken longer, up to 1 hour, will enhance the flavor.
  • For a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Use low-fat Greek yogurt to reduce fat content if desired.
  • Quinoa can be cooked in vegetable broth for added flavor without extra salt.
  • Leftover chicken and quinoa can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Lemon Dijon Chicken, Quinoa Bowl, Greek Yogurt Sauce, Healthy Chicken Bowl, Mediterranean Bowl

Find it online: https://maicook.com/quinoa-bowl-with-lemon-feta-yogurt-sauce-recipe/