Dairy Farmers of Ontario brings us this refreshing and protein-packed Creamy Feta & Yogurt Chicken Bowl, a perfect balance of bright Mediterranean flavours and wholesome ingredients. Tender yogurt-marinated chicken pairs beautifully with a vibrant quinoa salad, all brought together by a tangy, herbed feta dressing. It’s a fresh, satisfying meal that’s as nourishing as it is delicious.
Creamy Feta & Yogurt Chicken Bowl
Serves 4
Ingredients:
For Marinade
- 2 chicken breasts (240 g)
- ½ cup (125 mL) Ontario non-fat Greek yogurt
- ¼ cup (60 mL) Ontario sour cream
- 1 lemon, juiced and zested
- 2 cloves (6 g) garlic, minced
- 1 tbsp (2 g) fresh thyme
- 1 tbsp (15 mL) honey
- 1 tsp (2 g) cumin
- 1 tsp (2 g) dried oregano
For Dressing
- ½ cup (125 mL) Ontario non-fat Greek yogurt
- ¼ cup (38 g) Ontario feta cheese, crumbled
- ¼ cup (2 g) fresh dill
- 1 ½ tbsp (22 mL) olive oil
- ½ tbsp (7 mL) Dijon mustard
- 1 clove (3 g) garlic, minced
- 2 tbsp (30 mL) lemon juice
- ¼ cup (60 mL) Ontario 2% milk
For Salad
- 3 cups (555 g) quinoa, cooked
- ½ cup (75 g) Ontario feta cheese, crumbled
- 1 cup (180 g) grape tomatoes, sliced in half
- 2 mini cucumbers (400 g), chopped
- ¼ cup (50 g) red onion, finely chopped
Directions:
- In a bowl, combine the marinade ingredients with the chicken breasts until coated. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat a grill or skillet over medium heat. Grill the chicken, flipping halfway through (approximately 6 minutes), until it reaches an internal temperature of 165°F. Remove from heat, let chicken cool. Discard any unused marinade.
- Slice chicken or cut into bite-sized cubes.
- In a blender, blend all the ingredients for the dressing until smooth and creamy.
- To serve, divide the salad and cooked chicken equally between 4 bowls and top with dressing.
