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Mediterranean Chicken Quinoa Bowl

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
170 min
SERVINGS
6 servings
Dinner
Mediterranean Chicken Quinoa Bowl
Ingredients
  • 3 (5.3 ounce) containers Greek yogurt
  • 1 tablespoon dried oregano
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground black pepper
  • 1/2 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 1/4 cups Kalamata olives, sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 cup diced red onion
  • 1 1/4 cups olive oil
  • 1/4 cup red wine vinegar
  • 1 (4 ounce) package crumbled feta cheese
  • 1 lemon, juiced
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon granulated garlic
Instructions
1
Combine yogurt, dried oregano, lemon juice, black pepper, and minced garlic in a large bowl. Add chicken breast and coat with yogurt mixture. Cover and refrigerate; let marinate for 1 1/2 hours.
2
Combine chicken broth, quinoa, and minced 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.
3
Position the oven rack approximately 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Place peppers cut side down onto the prepared baking sheet.
4
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a short while before slicing and placing in a bowl.
5
Separate the ingredients into individual bowls. Preheat an outdoor grill for medium heat and lightly oil the grate.
6
Combine olive oil, vinegar, crumbled feta cheese, lemon juice, black pepper, dried oregano, dill, and minced garlic in a bowl. Whisk dressing thoroughly, ensuring the feta cheese is fully incorporated.
7
Grill chicken until it reaches an internal temperature of 165 degrees F (74 degrees C) and the juices run clear, 8 to 12 minutes. Remove from heat and let rest for about 10 minutes.
8
Create six bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add grilled chicken.
9
Whisk dressing really well and spoon it equally over bowls.