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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.