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Greek Chicken Quinoa Bowl

"A sparkling twist on Mediterranean cuisine."

Ingredients :

Chicken Marinade:
3 (5.Three ounce) containers Greek yogurt
1 tablespoon dried oregano
1/2 lemon, juiced
1/2 teaspoon ground black pepper
half of teaspoon granulated garlic
2 pounds hen breasts
Quinoa:
2 cups fowl broth
1 cup quinoa
2 cloves garlic, minced
Bowl:
3 small cucumbers, quartered and chopped
2 roasted crimson peppers, tired and sliced
1 pint grape tomatoes, halved
1 1/four cups Kalamata olives, sliced
1 (15 ounce) can chickpeas, drained and rinsed
half cup diced crimson onion
Dressing:
1 1/4 cups olive oil
1/4 cup purple wine vinegar
1 (4 ounce) bundle crumbled feta cheese
1 lemon, juiced
1 teaspoon ground black pepper
2 teaspoons dried oregano
half of teaspoon dried dill weed
1/4 teaspoon granulated garlic

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H50M

Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic collectively in a big bowl. Add hen and coat with yogurt mixture. Cover and refrigerate; allow marinate 1 half hours.
Combine hen broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce warmth to low. Simmer until quinoa is gentle and water is absorbed, about 20 mins.
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 reduce sides down onto the prepared baking sheet.
Cook below the preheated broiler till the skin of the peppers has blackened and blistered, five to eight minutes. Let peppers cool for a few minutes earlier than reducing and putting in a bowl.
Place tomatoes, chickpeas, olives, and onion each right into a separate bowl.
Preheat an outdoor grill for medium warmness 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 interrupt up feta cheese.
Grill chicken till not purple within the center and the juices run clear, 8 to twelve mins. An immediately-study thermometer inserted into the center have to read at least a hundred sixty five stages F (seventy four tiers C). Remove from heat and allow relaxation approximately 10 mins.
Assemble 6 bowls by means of spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and crimson onions across the perimeter of the bowl. Add fowl.
Whisk dressing truly nicely and spoon similarly over bowls.

Notes :

Nutrition data for this recipe includes the entire quantity of dressing ingredients. The actual amount of dressing fed on will vary.

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