1. Recipes

How to Make Greek Chicken Quinoa Bowl - A Step-by-Step Guide

Greek cuisine is known for its vibrant flavors and fresh ingredients, and this Greek Chicken Quinoa Bowl is the perfect example of that. Packed with protein, healthy grains, and a medley of Mediterranean flavors, this dish is not only delicious but also incredibly nutritious.

Quinoa is a staple in Greek cuisine, and for good reason. This superfood is packed with protein, fiber, and essential nutrients, making it the perfect base for our Greek Chicken Quinoa Bowl. Combined with tender, ...

Read more Snack recipes

Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr 40 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 6
  • Yield: 6 bowls

  • 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.

    • Nutrition

    1001 cal.

    • Total Fat: 70g
    • Saturated Fat: 15g
    • Cholesterol: 121mg
    • Sodium: 1436mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 47g
    • Vitamin C: 32mg
    • Calcium: 194mg
    • Iron: 5mg
    • Potassium: 808mg

    Categories

    Greek recipes
    Chicken recipes
    Quinoa recipes
    Bowl recipes