Name: Greek Chicken Quinoa Bowl
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Greek yogurt - 3 (5.3 ounce) containers; Dried oregano - 1 tablespoon; Lemon, juiced - ½; Ground black pepper - ½ teaspoon; Granulated garlic - ½ teaspoon; Chicken breasts - 2 pounds; Chicken broth - 2 cups; Quinoa - 1 cup; Garlic, minced - 2 cloves; Cucumbers, quartered and chopped - 3 small; Roasted red peppers, drained and sliced - 2; Grape tomatoes, halved - 1 pint; Kalamata olives, sliced - 1 ¼ cups; Chickpeas, drained and rinsed - 1 (15 ounce) can; Diced red onion - ½ cup; Olive oil - 1 ¼ cups; Red wine vinegar - ¼ cup; Crumbled feta cheese - 1 (4 ounce) package; Lemon, juiced - 1; Ground black pepper - 1 teaspoon; Dried oregano - 2 teaspoons; Dried dill weed - ½ teaspoon; Granulated garlic - ¼ teaspoon

Ingredients for - Greek Chicken Quinoa Bowl

1. Greek yogurt 3 (5.3 ounce) containers

2. Dried oregano 1 tablespoon

3. Lemon, juiced ½

4. Ground black pepper ½ teaspoon

5. Granulated garlic ½ teaspoon

6. Chicken breasts 2 pounds

7. Chicken broth 2 cups

8. Quinoa 1 cup

9. Garlic, minced 2 cloves

10. Cucumbers, quartered and chopped 3 small

11. Roasted red peppers, drained and sliced 2

12. Grape tomatoes, halved 1 pint

13. Kalamata olives, sliced 1 ¼ cups

14. Chickpeas, drained and rinsed 1 (15 ounce) can

15. Diced red onion ½ cup

16. Olive oil 1 ¼ cups

17. Red wine vinegar ¼ cup

18. Crumbled feta cheese 1 (4 ounce) package

19. Lemon, juiced 1

20. Ground black pepper 1 teaspoon

21. Dried oregano 2 teaspoons

22. Dried dill weed ½ teaspoon

23. Granulated garlic ¼ teaspoon

How to cook deliciously - Greek Chicken Quinoa Bowl

1 . Stage

Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.

2 . Stage

Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.

3 . Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

4 . Stage

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.

5 . Stage

Place tomatoes, chickpeas, olives, and onion each into a separate bowl.

6 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

7 . Stage

Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.

8 . Stage

Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.

9 . Stage

Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.

10 . Stage

Whisk dressing really well and spoon equally over bowls.