Greek-Inspired Quinoa Bowl with Chicken

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Step 1

Start by mixing Greek yogurt with oregano, lemon juice, black pepper, and a little granulated garlic in a big bowl. Toss the chicken in this mixture, making sure it's well coated, then cover and pop it in the fridge to marinate for about an hour and a half.

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Step 2

While the chicken marinates, cook the quinoa. Bring chicken broth, quinoa, and some garlic to a boil in a small pot, then reduce the heat to low, cover, and let it simmer until the quinoa is tender and the liquid is gone—this should take around 20 minutes.

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Step 3

Next, set your oven rack about six inches from the broiler and preheat it. Line a baking sheet with foil, place the peppers cut-side down on it, and broil until their skins are blackened and blistered, which usually takes 5 to 8 minutes. Let them cool a bit before slicing and tossing them into a bowl.

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Step 4

Get your outdoor grill ready for medium heat and lightly oil the grate. While it heats up, whisk together olive oil, vinegar, crumbled feta, lemon juice, black pepper, oregano, dill, and more granulated garlic to make a tangy dressing—make sure to break up the feta so it blends in nicely.

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Step 5

Grill the chicken until it’s cooked through and no longer pink inside—this should take about 8 to 12 minutes. Use a meat thermometer if you have one; it should read 165°F (74°C). Once done, let the chicken rest for about 10 minutes before slicing.

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Step 6

To build the bowls, start with a base of quinoa. Arrange cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the edges, then top with the sliced chicken. Give your dressing a good whisk one last time and drizzle it generously over each bowl before serving.