Maria Estrada’s Creamy Greek Yogurt Protein Power Bowl

1. Preheat oven to 400 degrees for roasting vegetables.
2. Cut the 1/2 cup mixed raw vegetables into bite-sized pieces. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly caramelized.
3. While vegetables roast, season boneless, skinless chicken breast with salt and pepper. Grill the chicken until it is cooked through and reaches an internal temperature of 165 degrees. Once cooked, slice or shred the grilled chicken.
4. Cook 1/2 cup quinoa according to package directions.
5. In a separate bowl, prepare the Greek Tzatziki Sauce: Combine 1 cup Greek yogurt, 1-2 minced garlic cloves, 1/2 grated cucumber, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1 tablespoon fresh dill/parsley. Season with salt and pepper to taste. Mix well.
6. To assemble the bowl: Place the cooked quinoa in a bowl. Add the 1/2 cup roasted veggies and the grilled chicken.
7. Top the bowl with 1/2 cup of the prepared Greek Tzatziki Sauce.
8. Crumble or shred the 1/4 cup of Cotija cheese over the top.
9. Serve immediately and enjoy!

Notes/Additions
Recipe provided by Maria Estrada