Greek Chicken Quinoa Bowl

For a fresh twist on Mediterranean cuisine, try this Greek chicken quinoa bowl, topped with Kalamata olives, roasted red pepper, cucumbers, and grape tomatoes.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 1001 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 teaspoons dried oregano
• 1 cup quinoa
• 1 pint grape tomatoes, halved
• 1 (4 ounce) package crumbled feta cheese
• 2 pounds chicken breasts
• 1 (15 ounce) can chickpeas, drained and rinsed
• 3 (5.3 ounce) containers Greek yogurt
• 3 small cucumbers, quartered and chopped
• 2 roasted red peppers, drained and sliced
• 0.5 teaspoon ground black pepper
• 0.25 cup red wine vinegar
• 0.5 lemon, juiced
• 0.5 teaspoon dried dill weed
• 0.5 cup diced red onion
• 0.5 teaspoon granulated garlic
• 0.25 teaspoon granulated garlic
• 1.25 cups Kalamata olives, sliced
• 1.25 cups olive oil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Whisk dressing really well and spoon equally over bowls.

Step 10

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.