• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

400 Cals 33.5 Protein 30 Carbs 16 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
MARINATE TIME:
1 hr
TOTAL TIME:
1 hr 25 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Mediterranean
Smoky yogurt-marinated grilled chicken served over quinoa and Mediterranean-inspired tomatoes, cucumbers, and olives with tzatziki and Feta.
INGREDIENTS
For the chicken:
1 pound boneless, skinless chicken thighs
1/4 cup 1% plain Greek yogurt
1 teaspoon olive oil
1/2 tablespoon red wine vinegar
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
3/4 teaspoon kosher salt, plus more for sprinkling
1/8 teaspoon red pepper flakes, optional
Freshly cracked black pepper
For the salad:
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly cracked black pepper
3 Persian cucumbers, thinly sliced
1 cup 145 g cherry tomatoes, halved
¼ red onion, thinly sliced
For the bowls:
2 cups cooked quinoa
1 cup Skinny Tzatziki, from my blog
1/4 cup authentic feta, the kind that comes in brine, crumbled
12 smashed castelvetrano olives
INSTRUCTIONS
To make the chicken:
Cut the chicken thighs into 1-inch (2.5-cm) pieces.
In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Preheat an outdoor grill or grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Sprinkle with salt and pepper.
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.
To make the salad:
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.
Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
To make the bowls:
Divide the quinoa among 4 bowls, 1/2 cup each.
Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.
Top with 1 chicken skewer and serve immediately.
NOTES
Adapted From What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.
Serving: 1bowl, Calories: 400kcal, Carbohydrates: 30g, Protein: 33.5g, Fat: 16g, Saturated Fat: 3.5g, Cholesterol: 113mg, Sodium: 719.5mg, Fiber: 3.5g, Sugar: 4gBlue Smart Points:9Green Smart Points:9Purple Smart Points:6Points +:10