This is by no means authentic to something you would get in the Mediterranean. It is however my Americanized take on something that reminds me i am still very much not allowed to travel to Greece and eat their delicious food. The flavors of mint, dill and lemon together are so fresh and bright. To me this meal screams "get me to a beach with a crisp glass of wine stat." At least that's what i think of...to each their own!
For The Tzatziki:
8 oz greek yogurt
1 clove garlic, grated
2 tablespoons dill, chopped
2 tablespoons mint, chopped
1 tablespoon olive oil
Juice from 1/2 a lemon
1/2 english cucumber, unpeeled, grated
Salt and pepper to taste
For the Grain Bowl:
*This can serve 2-4 people depending on the amount of chicken breasts you choose to use.
Cooked quinoa (according to directions on package)
Assorted vegetables for roasting such as yellow squash, broccoli, brussel sprouts, red onions, etc.
Chicken Breast
Herbs de Provence
Oregano
Feta cheese
Arugula
Salt and pepper
Olive oil
Make the tzatziki: In a small bowl combine yogurt, grated garlic, dill, mint, olive oil, lemon juice, salt and pepper. Stir to combine. Grate cucumber using the large holes of a box grater. Place grated cucumber in a dish towel and squeeze out excess liquid. Add to bowl with yogurt mixture and stir to combine. Chill in the fridge until ready to use.
Make the vegetables and chicken: Preheat oven to 400 degrees. Cut all vegetables to roughly the same size so they roast evenly. Using a large rimmed sheet tray, arrange vegetables and chicken, being sure not to over crowd to avoid vegetables from steaming. Drizzle entirety of tray with olive oil. Sprinkle with herbs de provence, oregano, salt and pepper. Making sure to season both sides of the chicken as well.
Transfer sheet tray to oven and roast until chicken is cooked thru and vegetables have turned golden brown and tender.
Add cooked quinoa to a bowl. Top with roasted vegetables and chicken. Dollop with generous scoop of tzatziki, sprinkle with feta and additional dill and mint. Add a handful of arugula (optional) and serve with a lemon wedge.
Cooks Note: I specifically don't provide exact quantities for the grain bowl portion of this recipe since it is more of an idea for you to scale depending on how many people you are serving. This recipe can be completely customizable depending on what vegetables are available to you at your local store, just be sure they are all cut to a similar size so they roast at the same time. If the veggies are all irregular sizes you may have some undercooked and others overcooked. You can omit the chicken to make this vegetarian. Serve with any other grains such as rice or couscous.