The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. Make a few extra batches of the rub and store it in an airtight container to use all summer long.
1/4 cup water
1/4 cup cider vinegar
2 teaspoons sugar
1/2 cup very thinly sliced red onion
1/2 cup 2% reduced-fat Greek yogurt
1 1/2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons water
2 cups cooked quinoa
2 teaspoons olive oil, divided
1 cup baby kale, chopped
3/4 cup chopped fresh flat-leaf parsley, divided
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (4-ounce) skinless, boneless chicken breast cutlets
1/2 (6-inch) whole-wheat pita, cut into 6 wedges, then separated
1 cup grape tomatoes, halved
1 cup thinly sliced cucumber
1/2 cup canned chickpeas, rinsed and drained
12 kalamata olives, thinly sliced
1.5 ounces feta cheese, crumbled
Est. added sugars 0g
How to Make It
To prepare pickles, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Remove from heat; let stand 20 minutes at room temperature. Drain.
To prepare sauce, combine yogurt, tahini, juice, and 2 tablespoons water in a small bowl, stirring well with a whisk. Refrigerate until ready to use.
To prepare bowls, combine quinoa and 1 teaspoon oil in a medium bowl; toss to coat. Add kale and 1/2 cup parsley. Toss to combine.
Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with spice mixture; gently pat onto chicken (chicken will be heavily coated). Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook 2 minutes or until done. Let stand 5 minutes. Thinly slice chicken.
Preheat broiler to high.
Arrange pita triangles in a single layer on a baking sheet; coat pita evenly with cooking spray. Broil 1 to 2 minutes on each side or until crisp.
Place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup tomatoes, 1/4 cup cucumber, 2 tablespoons chickpeas, one-fourth of olives, one-fourth of cheese, one-fourth of pickled onion, and one-fourth of sliced chicken. Drizzle evenly with yogurt mixture. Top evenly with pita wedges. Sprinkle bowls evenly with remaining 1/4 cup parsley.
Fairly quick and easy-made some changes to accommodate what I had available; used spinach instead of kale,farro instead of quinoa, and boneless thighs instead of breasts. Added some roasted garlic and a bit of dill to yogurt sauce and a splash of white balsamic vinegar to thin it rather than water. Did one and a half pita rounds which I baked with a bit of oil and mix of cumin and ras el hanout spice mix; we used the extra yogurt sauce to dip those in. Having the farro in the freezer made this a lot quicker for prep-mostly just slicing the onion, which was delicious. Sure I will make this again.
it's so exciting when something it's totally healthy tastes this delicious! I'm not a fan of olives so I skipped those. But the pickled red onions are amazing and the spice rub for the chicken is so tasty! I added a little bit of dill weed to the tzatziki sauce. I'd recommend that. Also, I found it easier to toast the pita chips in the oven at 375° rather than using the broiler. Thus is a fantastic recipe for meal prepping 5 lunches for the week or 5 dinners.
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