Greek Chicken Quinoa Bowl Recipe

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
• 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
• 1.25 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
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 0.5 teaspoon dried dill weed
• 0.25 teaspoon granulated garlic

Instructions

1. In a large bowl, mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic. Add chicken and ensure it's fully coated with the yogurt mixture. Cover and refrigerate for a minimum of 1 1/2 hours to marinate.
2. In a small saucepan, combine chicken broth, quinoa, and garlic and bring to a rolling boil. Once boiling, cover the saucepan, reduce heat to low, and simmer for approximately 20 minutes, or until the quinoa is tender and all water is absorbed.
3. Position the oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with aluminum foil. Place the peppers with the cut sides down on the prepared baking sheet.
4. Broil under the preheated broiler for 5 to 8 minutes, or until the skin of the peppers is blackened and blistered. Allow the peppers to cool down for a few minutes before slicing and placing them into a bowl.
5. Place the tomatoes, chickpeas, olives, and red onion into separate bowls for easy assembly.
6. Preheat an outdoor grill to medium heat and lightly oil the grill grate to prevent sticking.
7. In a mixing bowl, combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic. Whisk the dressing together thoroughly, ensuring the feta cheese is broken up.
8. Grill the chicken for 8 to 12 minutes, or until it is no longer pink inside and the juices run clear. For accurate doneness, an instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Remove the chicken from the grill and let it rest for about 10 minutes.
9. To assemble the Greek chicken quinoa bowls, start by spooning quinoa into the bottom of each of the 6 bowls. Arrange cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of each bowl. Finally, add the grilled chicken.
10. Give the dressing a final whisk and spoon it equally over each of the assembled bowls. Serve immediately and enjoy!

Nutrition

• Calories: 1001 kcal
• Fat Content: 70 g
• Fiber Content: 6 g
• Sugar Content: 7 g
• Sodium Content: 1436 mg
• Protein Content: 47 g
• Cholesterol Content: 121 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g