Greek Yogurt Chicken Caesar Bowl

Greek yogurt chicken Caesar bowls combine seasoned chicken, quinoa, romaine, Parmesan, lemon, and garlic dressing for an easy 35-minute meal.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups romaine lettuce
• 0.5 cup plain greek yogurt
• 2 tablespoons parmesan cheese
• 1 medium lemon
• 1 clove garlic
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Rinse the quinoa under cold water. Combine it with 2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, then cover and simmer for 15 minutes, until the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. (about 20 min) — Boiling, then simmering
2. Season the chicken breasts with the remaining 1/2 teaspoon salt and the black pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F. (about 14 min) — Medium heat; 165°F internal temperature
3. Stir the Greek yogurt, Parmesan, juice from half the lemon, grated garlic, and 1 tablespoon water until smooth. Add more lemon juice to taste. (about 3 min)
4. Slice the cooked chicken. Divide the quinoa and romaine among four bowls, top with chicken, and drizzle with the yogurt dressing. (about 3 min)