Greek Chicken Quinoa Bowl

Greek Chicken Quinoa Bowl

Recipe by MommaBean3 from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

6

6 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 1001
  • Carbohydrate: 46g
  • Fat: 70g
  • Fiber: 6g
  • Protein: 47g
  • Sugar: 7g

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