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

• ½ teaspoon ground black pepper
• 1 lemon, juiced
• ½ lemon, juiced
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 cups chicken broth
• ½ teaspoon dried dill weed
• ½ teaspoon granulated garlic
• 2 teaspoons dried oregano
• ¼ cup red wine vinegar
• ½ cup diced red onion
• 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
• 1 ¼ cups olive oil
• ¼ teaspoon granulated garlic
• 3 (5.3 ounce) containers Greek yogurt
• 3 small cucumbers, quartered and chopped
• 2 roasted red peppers, drained and sliced
• 1 ¼ cups Kalamata olives, sliced

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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 4

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 5

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 6

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

Step 7

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 8

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 9

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 10

Whisk dressing really well and spoon equally over bowls.