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Greek Chicken Quinoa Bowls

  • Prep 30 min
  • Total 35 min
  • Servings 4
  • Pinterest
    599
  • Print
    1K
  • Save
    446
  • Facebook
    49
  • Email
    167

Packed with fresh Greek flavors, lean chicken and whole-grain quinoa, these nutritious bowls are a cinch to prep ahead of time. MORE + LESS -

Cindy Ensley
February 5, 2015

Ingredients

Quinoa

1
cup uncooked quinoa
1 1/2
cups water
Dash of salt

Salad

4
small cucumbers, diced (about 2 cups)
4
small tomatoes, diced
1/3
cup diced red onion
Juice of 1/2 lemon (about 2 tablespoons)
1
tablespoon olive oil
1
teaspoon dried oregano leaves
1
tablespoon chopped fresh parsley
Salt to taste

Garlic-Yogurt Sauce

1
cup Yoplait® Greek 100 plain yogurt
1
clove garlic, finely chopped
Juice and grated peel of 1/2 lemon
1
tablespoon chopped fresh parsley
Salt to taste

Chicken

2
boneless skinless chicken breasts
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon paprika
1/2
teaspoon garlic powder
1/4
teaspoon ground black pepper
1
tablespoon olive oil

Topping

1/4
cup chèvre (goat) cheese or feta cheese

Steps

Hide Images
  • 1
    Rinse quinoa well in mesh strainer; add to 1-quart saucepan with water and a dash of salt. Heat to boiling; reduce heat to simmer. Cover; cook about 20 minutes or until all of the water is absorbed. Remove from heat; let stand about 5 minutes before fluffing with fork.
  • 2
    In large bowl, toss Salad ingredients.
  • 3
    In small bowl, mix Garlic-Yogurt Sauce ingredients.
  • 4
    Heat 8-inch skillet over medium-high heat. Cut chicken breasts in half lengthwise to make thinner. Season breasts with salt and seasonings. Pour olive oil in skillet; add chicken. Cook about 5 minutes on each side or until chicken is golden and no longer pink in center. Remove from skillet to cutting board; let stand 5 minutes before slicing.
  • 5
    Assemble in 4 bowls with quinoa on bottom; top with chicken, salad and a dollop of the sauce. Top with cheese, and serve.

Expert Tips

You can make all of the components for this meal ahead of time, reheating both the quinoa and chicken in the microwave, and assembling the bowls when ready to serve.

You could make these into vegetarian bowls by subbing out the chicken with a can of drained and rinsed chickpeas or white beans dressed with a little lemon, olive oil, salt and pepper.

Nutrition Information

No nutrition information available for this recipe
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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