Greek Chicken Power Bowls

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Occasion: Mediterranean Diet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Print

Ingredients

Quinoa:

  • 2 cups quinoa cooked
  • 1/2 cup feta cheese crumbled

Dressing:

  • 1 cup yogurt Greek; plain, fat-free
  • 1 cucumber peeled and diced
  • 1/2 tsp salt or more to taste
  • 1/4 tsp pepper cracked black; or more to taste
  • lemon juice juice of 1/2 lemon
  • 1/4 cup fresh dill packed
  • 1 tbsp oregano fresh; finely chopped
  • 1/2 tsp garlic powder

Chicken:

  • 2 chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 tbsp oregano fresh; finely chopped
  • 2 tsp basil finely chopped fresh
  • 1 tsp garlic powder
  • salt and pepper to taste

Cucumber Salad:

  • 1 large cucumber peeled and chopped
  • 1/2 tsp garlic powder
  • 2 tsp lemon juice fresh
  • 2 tsp olive oil
  • salt and pepper to taste

Tomato Salad:

  • 1 cup tomatoes cherry or grape; halved
  • basil chopped fresh
  • salt and pepper to taste

Chickpeas:

  • 2 15 oz cans chickpeas drained, rinsed, and set aside
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp Italian seasoning dried

Instructions

  1. Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.
  2. Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
  3. To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.
  4. Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.
  5. Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.