Savory Greek Chicken Quinoa Bowl: A Delicious Twist to your Lunch Routine

Ingredients

• Marinade for the Chicken:
• 3 containers of Greek yogurt (5.3 ounces each)
• 1 tablespoon of dried oregano
• Juice of half a lemon
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of granulated garlic
• 2 pounds of chicken breasts
• Quinoa:
• 2 cups of chicken broth
• 1 cup of quinoa
• 2 cloves of minced garlic
• Bowl Ingredients:
• 3 small cucumbers, quartered and chopped
• 2 roasted red peppers, sliced after draining
• Grape tomatoes, halved from a pint
• Sliced Kalamata olives (1 1/4 cups)
• Chickpeas, drained and rinsed from a 15-ounce can
• 1/2 cup of diced red onion
• Dressing for the Bowl:
• 1 1/4 cups of olive oil
• 1/4 cup of red wine vinegar
• Crumbled feta cheese from a 4-ounce package
• Juice of 1 lemon
• 1 teaspoon of ground black pepper
• 2 teaspoons of dried oregano
• 1/2 teaspoon of dried dill weed
• 1/4 teaspoon of granulated garlic

Step 1

In a spacious bowl, mix together Greek yogurt, fragrant oregano, zesty lemon juice, bold black pepper, and flavorful granulated garlic. Add the chicken and ensure it is evenly coated with the yogurt concoction. Cover the bowl and let it sit in the fridge to marinate for about 1 1/2 hours.

Step 2

In a small saucepan, combine chicken broth, quinoa, and garlic. Bring the mixture to a gentle boil, then cover and lower the heat to a simmer. Let it cook until the quinoa is tender and has absorbed the liquid, approximately 20 minutes.

Step 3

Adjust the oven rack to about 6 inches from the broiler, then preheat the broiler. Line a baking sheet with aluminum foil and place the peppers cut side down on it. Broil until the pepper skins blacken and blister, which should take around 5 to 8 minutes. Allow the peppers to cool before slicing and transferring them to a bowl.

Step 4

Separately, place the tomatoes, chickpeas, olives, and onion in their own bowls. Preheat an outdoor grill over medium heat and lightly oil the grate.

Step 5

In a mixing bowl, combine olive oil, vinegar, crumbled feta cheese, lemon juice, peppery black pepper, fragrant oregano, fresh dill, and granulated garlic. Whisk the dressing thoroughly, ensuring the feta cheese breaks down nicely.

Step 6

Grill the chicken until it is no longer pink in the center and the juices run clear, typically 8 to 12 minutes. A meat thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C). Once cooked, let the chicken rest for about 10 minutes.

Step 7

To assemble the bowls, start by spooning a layer of quinoa into the bottom. Arrange cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the edges of the bowl. Add the grilled chicken on top.

Step 8

Give the dressing another good whisk and drizzle it evenly over each bowl before serving.