Greek Chicken Quinoa Bowl Recipes
GREEK CHICKEN QUINOA BOWL
A fresh twist on Mediterranean cuisine.
Provided by MommaBean3
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 6
Number Of Ingredients 23
Steps:
- 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 Facts : Calories 1000.5 calories, Carbohydrate 46 g, Cholesterol 120.9 mg, Fat 70.2 g, Fiber 6.4 g, Protein 47.3 g, SaturatedFat 14.9 g, Sodium 1436.4 mg, Sugar 6.9 g
INSTANT POT GREEK CHICKEN QUINOA BOWLS {MEAL PREP}
Steps:
- Mix all Tzatziki sauce ingredients together and place back in the fridge.
- Place quinoa and chicken broth in the pot of a pressure cooker. Place the chicken on top, sprinkle with Greek seasoning and salt & pepper. Close the pressure cooker, set knob to seal, cook on high pressure for 6 minutes with a quick release.
- Assemble the meals with equal portions of the quinoa and chicken and then add the remaining toppings. Add a couple spoonfuls of Tzatziki sauce to each and then serve or cover and save for later. (Can be eaten warm or cold. If planning to reheat, leave off the Tzatziki sauce and add after heating.)
Nutrition Facts : Calories 493 kcal, Carbohydrate 50 g, Protein 42 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 75 mg, Sodium 1755 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
GREEK QUINOA SALAD BOWL RECIPE
If you enjoy bright Mediterranean flavors, then you will love this Greek quinoa salad bowl recipe. Truly the best, this quinoa salad with feta is made with chickpeas and a medley of veggies for a wholesome protein-rich dish. Lemon vinaigrette completes the salad.
Provided by Rena
Categories Side Dish
Time 20m
Number Of Ingredients 16
Steps:
- Divide the quinoa, cherry tomatoes, cucumber, chickpeas, olive, and feta cheese evenly among 4 bowls.
- For the dressing: combine all ingredients in a small bowl and whisk until combined.
- Drizzle the dressing over the salad and serve.
Nutrition Facts : Calories 391 kcal, Carbohydrate 37 g, Protein 10 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 509 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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