High-Protein Chicken and Roasted Vegetable Bowl with Tzatziki

Name: High-Protein Chicken and Roasted Vegetable Bowl with Tzatziki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400g chicken breast fillets; 200g sweet potato; 200g broccoli florets; 150g bell peppers; 200g zucchini; 30ml olive oil; 2g sea salt; 1g black pepper; 2g garlic powder; 200g Greek yogurt; 1 cucumber; 2 cloves garlic, minced; 15ml lemon juice; 5g fresh dill; 150g quinoa

Tender seasoned chicken thighs served over warm roasted spring vegetables and fluffy barley, finished with a generous dollop of cooling Greek yogurt tzatziki.

35 min2 servingsEasy

You'll needOvenPan

Ingredients

400gchicken breast fillets
200gsweet potato
200gbroccoli florets
150gbell peppers
200gzucchini
30mlolive oil
2gsea salt
1gblack pepper
2ggarlic powder
200gGreek yogurt
1cucumber
2cloves garlic, minced
15mllemon juice
5gfresh dill
150gquinoa

How to make it

Step 1—

Cook quinoa according to package directions. Drain and set aside.

Step 2—

Cut sweet potato, bell peppers, and zucchini into bite-sized chunks. Toss vegetables with 20ml olive oil, salt, pepper, and garlic powder.

Step 3—

Spread vegetables on a baking sheet and roast at 200°C for 25 minutes.

Step 4—

Season chicken breasts with salt, pepper, and garlic powder. Heat remaining olive oil in a skillet over medium-high heat.

Step 5—

Cook chicken for 6-7 minutes per side until golden and cooked through. Rest for 3 minutes, then slice.

Step 6—

For tzatziki: grate cucumber and squeeze excess moisture. Mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, pepper, and fresh dill.

Step 7—

Assemble bowls with quinoa base, top with roasted vegetables, sliced chicken, and a dollop of tzatziki sauce.

Kitchen picks

Tools that make this recipe easier

Roasting Tin Set

Heavy duty roasting tins that go from oven to table. Essential for any roasted meal.

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