The Ultimate Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
A vibrant Mediterranean bowl featuring lemon-oregano chicken, fluffy quinoa, and a creamy, dairy-free tzatziki made from soaked cashews.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 cup raw cashews, soaked 4+ hours
- 1 cup Greek cucumber, grated and squeezed
- 2 tbsp apple cider vinegar
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- Fresh dill, chopped
Instructions
- Marinate cubed chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Blend soaked cashews, water, lemon, and apple cider vinegar until smooth.
- Fold grated cucumber and fresh dill into the cashew cream to create tzatziki.
- Sear chicken in a hot skillet until browned and cooked through.
- Prepare quinoa and chop fresh vegetables.
- Assemble bowls with quinoa base, chicken, vegetables, and a generous dollop of tzatziki.