This Greek Chicken & Quinoa Pasta Salad with Citrus-Mint Tzatziki is a light yet satisfying dish that brings together grilled lemon-herb chicken, high-protein quinoa pasta, and roasted eggplant for a Mediterranean-inspired meal. The creamy citrus-mint tzatziki sauce adds a refreshing, tangy finish, making this salad perfect for a healthy lunch or dinner! 🍋🌿✨
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Greek Chicken & Quinoa Pasta Salad with Citrus-Mint Tzatziki 🍋🌿✨
Ingredients:
• For the Lemon-Herb Grilled Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Salad:
• 2 cups quinoa pasta (or your favorite high-protein pasta)
• 1 medium eggplant, cubed
• 1 tbsp olive oil
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced (optional)
• Fresh parsley or dill, for garnish
• For the Citrus-Mint Tzatziki Sauce:
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
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Instructions:
1. Marinate the Chicken:
• In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
• Coat the chicken breasts with the marinade and let it rest for at least 15 minutes (or up to 1 hour for deeper flavor).
2. Grill the Chicken:
• Preheat a grill pan or outdoor grill over medium-high heat.
• Grill the marinated chicken for 6-7 minutes per side, or until cooked through and juices run clear (internal temperature should reach 165°F or 75°C). Let the chicken rest for a few minutes before slicing it into strips.
3. Roast the Eggplant:
• Preheat the oven to 400°F (200°C).
• Toss the cubed eggplant with olive oil, salt, and pepper, then spread in a single layer on a baking sheet.
• Roast for 20-25 minutes, stirring halfway, until golden and tender.
4. Cook the Quinoa Pasta:
• Bring a pot of salted water to a boil. Cook the quinoa pasta according to package instructions (typically 7-9 minutes). Drain and set aside.
5. Make the Citrus-Mint Tzatziki Sauce:
• In a small bowl, combine Greek yogurt, fresh mint, lemon juice, lemon zest, minced garlic, and olive oil. Stir until smooth.
• Season with salt and pepper to taste.
6. Assemble the Salad:
• In a large bowl, combine the cooked quinoa pasta, roasted eggplant, crumbled feta, Kalamata olives (if using), and grilled chicken strips.
• Drizzle the citrus-mint tzatziki sauce over the top and toss everything together until evenly coated.
7. Serve:
• Garnish with fresh parsley or dill and serve immediately, or refrigerate for a chilled meal.
Servings: 4
Calories: Approx. 400-500 per serving (depending on portion sizes and toppings)
This Greek Chicken & Quinoa Pasta Salad with Citrus-Mint Tzatziki is a delightful combination of fresh, tangy, and creamy flavors, with the added benefit of high-protein quinoa pasta. It’s perfect for a healthy, filling meal that’s easy to prepare and packed with Mediterranean flair! 🍋🌿✨
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