Greek-Style Chicken and Quinoa Bowl

Ingredients

• Chicken Marinade:
• 3 (5.3 ounce) containers Greek yogurt
• ½ lemon, juiced
• ½ teaspoon ground black pepper
• ½ teaspoon granulated garlic
• 2 pounds chicken breasts
• Quinoa:
• 1 cup quinoa
• 2 cloves garlic, minced
• Bowl:
• 3 small cucumbers, quartered and chopped
• 2 roasted red peppers, drained and sliced
• 1 pint grape tomatoes, halved
• 1 ¼ cups Kalamata olives, sliced
• ½ cup diced red onion
• Dressing:
• 1 ¼ cups olive oil
• ¼ cup red wine vinegar
• 1 (4 ounce) package crumbled feta cheese
• ½ teaspoon dried dill weed

Step 1

Blend the Greek yogurt with oregano, lemon juice, black pepper, and granulated garlic in a big bowl. Toss the chicken in the yogurt mixture until it’s fully coated, then cover and pop it in the fridge to marinate for about an hour and a half.

Step 2

While the chicken is soaking up those flavors, bring the chicken broth, quinoa, and garlic to a boil in a small pot. Once it’s boiling, turn the heat down low, cover, and let it simmer until the quinoa is nice and tender and the liquid has been absorbed—this usually takes around 20 minutes.

Step 3

Set your oven rack about six inches from the broiler and preheat it. Line a baking sheet with foil, then place the peppers cut side down on the sheet. Broil them until the skin is blackened and blistered, which should take about 5 to 8 minutes. Let them cool for a bit before slicing and tossing them into a bowl.

Step 4

Get your outdoor grill heated up to medium and lightly oil the grates. While you’re waiting, put the tomatoes, chickpeas, olives, and onion each into their own bowls so everything’s ready to go.

Step 5

In another bowl, whisk together olive oil, vinegar, crumbled feta, lemon juice, black pepper, oregano, dill, and granulated garlic. Make sure to mix it well so the feta breaks up and blends into a tasty dressing.

Step 6

Grill the chicken until it’s cooked through and no longer pink inside, about 8 to 12 minutes. If you have a meat thermometer, check that it reads 165°F (74°C) in the thickest part. Once done, let the chicken rest for about 10 minutes.

Step 7

Finally, assemble your bowls by starting with a base of quinoa. Arrange cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the edges, then add slices of the grilled chicken on top. Give the dressing one last good whisk and drizzle it evenly over each bowl before serving.