Spring Harvest Quinoa Bowl by Sandraseasycooking

Ingredients

• 200g (1 cup) dry quinoa
• 500g (1.1 lb) chicken breast, cubed
• 450g (16 oz) frozen fire-roasted mixed vegetables (bell peppers, zucchini, squash, onion, broccoli)
• 150g (1/2 cup) tzatziki
• 100g (1/2 cup) feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse quinoa under cold water, then combine with 2 cups of water in a pot; bring to a boil, cover, and simmer for 15 minutes until fluffy.
2. Season cubed chicken with salt, pepper, and dried oregano in a medium bowl.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear chicken for 6-8 minutes until golden and cooked through; remove from pan.
4. Add remaining oil to the same skillet and sauté the frozen fire-roasted vegetables for 5-7 minutes until heated through and slightly charred.
5. Whisk together the tzatziki and crumbled feta in a small bowl until combined.
6. Assemble bowls by layering cooked quinoa, seared chicken, and roasted vegetables, then top with a generous spoonful of the tzatziki-feta mixture.