Good Lifestyle

Let's be real. Nobody wants to spend hours away from a hot stove during the summer months. But we always wantdelicious meal which are packed with nutrition and flavor. Enter this tzatziki chicken bowl. This simple dish takes little time to make and check all boxes when it comes to a tasty meal and nutrient.

The shiny star in this dish is marinated and cookedchicken thighs. The dark and white meat chicken contains a series of nutrients such as high quality protein, vitamin B12 and zinc.

Eating chicken also helps meet the daily recommendations ofcholine, a particularly important nutrient during pregnancy. You may be surprised to learn ninety percent of pregnant women will not respect the recommended choline consumption, a critical nutrient that plays a role in brain development in the fetus. In fact, 3.5 oz. Black and boneless black meat contains a quantity of choline of 74 milligrams of choline or about 16% of the needs of daily choline for pregnant women.

This recipe is the permission of Lauren Manaker MS, RDN, LD, CLEC, member of ourCouncil of medical experts. She is also the author of the cookbookThe first time of revenue recipes of mother's pregnancywhere this and 74 other recipes packed in nutrients are presented.

Made 4 servings

Ingredients

For chicken cooking

3 c. Extra virgin olive oil tea, separate
Red wine vinegar 1/2 c.
1/2 c. Dried Oregano Soup
1/4 c.
1 book boneless, skinless, chicken thighs, cut into 1 inch pieces
1 cup of peeled cucumber, seeded and grated
2 cups Cooked quinoa cooked
1 cup of cherry tomatoes, half
1 cup of green olives stitched
1/4 cup of finely sliced ​​red onion
1/4 cup crumbled feta cheese
Mint leaves, for filling

For the tzatziki

1/2 cup Greek yogurt of 2% milkfat
1 teaspoon of fresh lemon juice
1 tablespoon of ground fresh dill
1/4 c. Garlic powder tea

How to do it

1. In a large bowl, mix 2 teaspoons of olive oil, red wine vinegar, oregano and salt. Add chicken and stir up to combination. Cover and marinate for 10 minutes.
2. Define a cast iron stove over medium heat and add a teaspoon oil. Although the oil heats, put on the chicken on four skewers. Throw the marinade. Once the shimmering oil, cook the chicken skewers on the pan, turning from time to time until the meat is cooked about 15 minutes.
3. Make the Tzatziki, in a small bowl, mix the Greek yogurt, cucumber, lemon juice, dill and garlic powder.
4. Divide Quinoa, tomatoes and olives uniformly among the four bowls. Place a chicken skewer on each bowl. DOLLOP with the Tzatziki and Sprinkle of Feta. Garnish with fresh mint leaves, if you wish.

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