Step-by-step instructions
- Marinate the chicken: In a bowl, whisk together the honey, olive oil, lime juice and zest, garlic powder, smoked paprika, salt, and black pepper. Add the chicken and let it marinate for 10–15 minutes.
- Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for about 5–7 minutes on each side, or until golden and the internal temperature reaches 165°F / 74°C. Once cooked, let the chicken rest and then slice it.
- Cook the quinoa: While the chicken is cooking, add the rinsed quinoa, water (or chicken broth), and 1/2 teaspoon of salt to a pot. Bring it to a boil, cover, and let simmer for about 12–15 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and stir in crumbled feta.
- Prepare the tzatziki: In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, and a pinch of salt. Mix until smooth and chill if you prefer it cold.
- Assemble the stack: On a plate or using a ring mold, layer the quinoa base, top it with sliced honey lime chicken, and finish off with a generous dollop of tzatziki. Garnish with fresh herbs and extra lime zest if you like.
Best ways to enjoy it
Serving the Honey Lime Chicken & Feta Quinoa Stack can be as creative as you want! For a more elegant presentation, use a ring mold to layer the ingredients in a tall stack on the plate. Serve it alongside a light green salad or roasted vegetables for a complete meal. This dish is also fantastic tucked into a whole wheat wrap or served over a bed of fresh greens for a lighter lunch option.
Storage and reheating tips
If you find yourself with leftovers, you’re in luck! Store any extras in an airtight container in the refrigerator for up to three days. Reheat the chicken in the microwave or skillet, adding a splash of water to keep it moist. The quinoa and tzatziki can be eaten cold or warmed gently. If you want to save it for longer, the chicken and quinoa freeze well; just thaw and reheat thoroughly before serving.
Helpful cooking tips
- Marinating time: If you’re short on time, even a quick 10-minute marinate will add flavor. However, for maximum impact, consider marinating the chicken longer, even overnight.
- Cooking quinoa perfectly: Always rinse your quinoa to remove any bitterness. Using chicken broth instead of water adds an extra layer of flavor.
- Tzatziki variations: For a twist, add fresh mint or dill to the tzatziki for even more freshness!
Creative twists
Feel free to get adventurous! Try adding chopped sun-dried tomatoes or olives to the quinoa for a Mediterranean flair. Or swap the honey for maple syrup for a completely different flavor profile. This dish is adaptable, so don’t hesitate to experiment with different herbs and spices to suit your taste.
FAQs
What is the prep time?
The overall prep time is about 30–45 minutes, which includes marinating and cooking.
Can I substitute the chicken?
Absolutely! You can use tofu or chickpeas for a vegetarian option. Make sure to adjust cooking times accordingly.
How should I store leftovers?
Keep the chicken and quinoa in airtight containers in the fridge for up to three days. The tzatziki is best eaten fresh or stored separately to retain its flavor and texture.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Make a larger batch, and you’ll have healthy lunches ready for the week.
This Honey Lime Chicken & Feta Quinoa Stack with Tzatziki is more than just a meal; it’s an experience bursting with flavor in every bite! Dive in, enjoy, and don’t forget to share it with loved ones!
