Greek chicken & chickpea bowls
507cal, 47p, 38c, 15f (per meal)
3/4 cup (128g)
1 cup cherry tomatoes (149g)
1 lbs (448g)
1 1/2 cup (420g)
6 tbsp (90mL)
2 tsp, leaves (2g)
1/2 tbsp (5g)
1 1/2 tsp (3g)
2 tbsp (30mL)
2 tbsp (30mL)
1 tsp (1g)
1 1/2 cup(s) (356mL)
1/2 cucumber (8-1/4") (151g)
1 can(s) (448g)
1/2 medium (2-1/2" dia) (55g)
1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Cook the quinoa with the water according to the package instructions. Fluff with a fork and set aside.
3
In a small bowl, combine the Greek yogurt, garlic powder, oregano, smoked paprika, half of the lemon juice, and a pinch of salt and pepper. Mix to combine. Transfer about one-third of the yogurt sauce to a large mixing bowl and set the remaining sauce aside for serving later.
4
Add the diced chicken breast and chickpeas to the large mixing bowl and toss with the yogurt sauce until evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for about 14 minutes, tossing once halfway through, until the chicken is fully cooked. (Optional: Broil for 2 minutes longer, until lightly charred.)
5
Meanwhile, prepare the quinoa salad by mixing the cooked quinoa, tomatoes, cucumber, red onion, dill, remaining lemon juice, olive oil, red wine vinegar, and a pinch of salt and pepper.
6
Plate the quinoa salad and top with the chicken and chickpeas. Drizzle with the reserved yogurt sauce and serve.