Yogurt Greek Chicken:
- 4 chicken breasts
- 1/4 cup Greek yogurt, whole fat or non fat (sub | plain yogurt, whole fat, 2%, or non fat)
- 1/4 cup olive oil plus 1 Tablespoon for cooking
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Quinoa (sub | cauliflower rice, millet, farro, rice, couscous)
- 2 cups broth
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 cup quinoa
Vegetables
- 3 cups assorted vegetables, chopped (we use mushrooms, zucchini, bell pepper, and brussel sprouts)
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cucumber Yogurt Sauce (Tzatziki)
- 1 cup Greek yogurt (sub | plain yogurt)
- 1/2 cup cucumber, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon lemon juice
- 1/8 teaspoon sugar
- 1 Tablespoon fresh dill, chopped (sub | 1 teaspoon dried dill, 1 teaspoon dried oregano)