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Greek Chicken Quinoa Bowl
Greek Chicken Quinoa Bowl
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
170 minutes
Try a vibrant Greek chicken quinoa bowl packed with Kalamata olives, roasted red pepper, cucumbers, and grape tomatoes for a Mediterranean-inspired meal.
Ingredients:
  • 3 (5.3 ounce) containers Greek yogurt
  • 1 tablespoon dried oregano
  • 0.5 lemon, juiced
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon granulated garlic
  • 2 pounds chicken breasts
  • 1 cup quinoa
  • 2 cloves garlic, minced
  • 3 small cucumbers, quartered and chopped
  • 2 roasted red peppers, drained and sliced
  • 1 pint grape tomatoes, halved
  • 1.25 cups Kalamata olives, sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 0.5 cup diced red onion
  • 1.25 cups olive oil
  • 0.25 cup red wine vinegar
  • 1 (4 ounce) package crumbled feta cheese
  • 1 lemon, juiced
  • 2 teaspoons dried oregano
  • 0.5 teaspoon dried dill weed
  • 0.25 teaspoon granulated garlic
Instructions:
  • Combine Greek yogurt, fragrant oregano, zesty lemon juice, bold black pepper, and aromatic granulated garlic in a large bowl. Add chicken and ensure it is fully coated in the flavorful yogurt mixture. Cover and refrigerate for 1 1/2 hours to allow the marinade to work its magic.
  • In a small saucepan, bring together chicken broth, quinoa, and garlic. Once it boils, cover and simmer on low heat until the quinoa is tender and the liquid is absorbed, about 20 minutes.
  • Preheat the broiler with the oven rack positioned 6 inches below the heat source. Line a baking sheet with aluminum foil and arrange peppers cut side down on the sheet.
  • Broil the peppers until charred and blistered, about 5 to 8 minutes. Allow the peppers to cool slightly before slicing and transferring to a bowl.
  • Divide tomatoes, chickpeas, olives, and onion into individual bowls.
  • Prepare the grill by preheating it to medium heat and lightly oiling the grate.
  • In a bowl, whisk together olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic until the dressing is smooth and creamy, ensuring the feta cheese is well incorporated.
  • Grill chicken for 8 to 12 minutes until fully cooked and juices run clear. Use an instant-read thermometer to ensure it reaches at least 165°F (74°C). Let it rest for 10 minutes before serving.
  • Prepare 6 bowls by layering quinoa at the base. Surround the quinoa with cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions. Top with chicken.
  • Thoroughly mix dressing and drizzle evenly over bowls.

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