Chicken Quinoa Bowl Inspired by Greek Cuisine

Ingredients 0/23

Step 1

In a large bowl, mix together Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic. Add the chicken pieces and toss until they’re well coated. Cover the bowl and pop it in the fridge to marinate for about an hour and a half.

Step 2

While the chicken marinates, bring the chicken broth, quinoa, and garlic to a boil in a small saucepan. Once boiling, lower the heat, cover, and let it simmer gently until the quinoa is tender and the liquid is absorbed—this should take around 20 minutes.

Step 3

Set your oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with foil, place the peppers cut side down on it, and broil until the skin is nicely blackened and blistered, about 5 to 8 minutes. Let the peppers cool for a bit, then slice them and put them in a bowl.

Step 4

Get your grill heated to medium and lightly oil the grate. While the grill warms up, whisk together olive oil, vinegar, crumbled feta, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl—make sure to break up the feta so it mixes well.

Step 5

Grill the marinated chicken until it’s cooked through, about 8 to 12 minutes. You’ll know it’s done when the juices run clear and an instant-read thermometer hits 165°F. Take the chicken off the grill and let it rest for about 10 minutes.

Step 6

To assemble, start by spooning the quinoa into the bottom of each bowl. Arrange cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the edges. Slice the rested chicken and add it on top. Give the dressing a good whisk and drizzle it evenly over each bowl before serving.