GREEK CHICKEN QUINOA BOWL

Greek Chicken Quinoa Bowl image

A fresh twist on Mediterranean cuisine.

Provided by MommaBean3

Categories World Cuisine Recipes European Greek

Time 2h50m

Yield 6

Number Of Ingredients 23

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Ingredients

3 (5.3 ounce) containers Greek yogurt
1 tablespoon dried oregano
½ lemon, juiced
½ teaspoon ground black pepper
½ teaspoon granulated garlic
2 pounds chicken breasts
2 cups chicken broth
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 ¼ cups Kalamata olives, sliced
1 (15 ounce) can chickpeas, drained and rinsed
½ cup diced red onion
1 ¼ cups olive oil
¼ cup red wine vinegar
1 (4 ounce) package crumbled feta cheese
1 lemon, juiced
1 teaspoon ground black pepper
2 teaspoons dried oregano
½ teaspoon dried dill weed
¼ teaspoon granulated garlic

Steps:

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.
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.
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.
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.
Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
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.
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.
Whisk dressing really well and spoon equally over bowls.

Nutrition Facts : Calories 1000.5 calories, Carbohydrate 46 g, Cholesterol 120.9 mg, Fat 70.2 g, Fiber 6.4 g, Protein 47.3 g, SaturatedFat 14.9 g, Sodium 1436.4 mg, Sugar 6.9 g

Comment
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Jubair jr

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Meh.

Emmah Shone

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I'm not a fan of quinoa, but this dish was surprisingly good. The flavors were well-balanced and the chicken was cooked perfectly.

islamic video ameersultan asf (islamic video)

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This recipe was a bit too bland for my taste. I added some extra spices and it was much better.

Shawnika Nicholas

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The chicken was a bit dry, but the quinoa was delicious.

Francis Tawiah

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This dish is packed with flavor! The chicken is tender and juicy and the quinoa is fluffy and flavorful.

Laxman Kumar Raj

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I love the simplicity of this recipe. It's a great way to get a healthy meal on the table quickly.

Basit Rafiq

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This was my first time making a Greek chicken quinoa bowl and it turned out great! The instructions were easy to follow and the dish was delicious.

Umair 145

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I've made this recipe several times and it's always a crowd-pleaser. The combination of flavors is just perfect.

Chriss Musuuza

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This Greek chicken quinoa bowl was a hit with my family! The flavors were amazing and the chicken was cooked perfectly. I will definitely be making this again.

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