Greek Chicken Quinoa Bowl Recipes

CHICKEN QUINOA BOWL

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

Chicken Quinoa Bowl image

Steps:

Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
Meanwhile, preheat a grill for cooking at medium heat.
Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

Ingredients

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

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

Greek Chicken Quinoa Bowl image

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

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

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