Chicken Quinoa Bowl

Ingredients

• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra virgin olive oil (plus more for brushing baking dish)
• 2 tablespoons fresh lemon juice (from about 1 small lemon)
• 2 large cloves garlic (minced (recipe note #1))
• 1 tablespoon dried oregano
• 1/2 teaspoon fine sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• 2 pounds boneless skinless chicken breasts (of similar size)
• 1 1/2 cups dry quinoa (rinsed thoroughly and drained (recipe note #2))
• 3 cups cold water (ideally filtered)
• 1/4 teaspoon fine sea salt (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (from about 1 small lemon)
• 2 cups cherry tomatoes (halved)
• 2 medium cucumbers (diced (peeled if necessary))
• 1 cup pitted kalamata olives (halved)
• 2 ounces crumbled feta cheese (or more)
• 1 large avocado (thinly sliced)
• 2 ounces slivered almonds
• 1/2 teaspoon crushed red pepper (for garnish, optional)
• chopped fresh parsley (for garnish, optional)

Instructions

1. 1

   In a medium bowl, whisk yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt and pepper; taste for seasoning and add more salt and pepper as desired.

2. 2

   To marinate the chicken, scoop ½ cup of yogurt mixture into a medium bowl. Add chicken and stir to coat; cover and refrigerate for at least 30 minutes and up to 3 hours.

3. 3

   Cover and refrigerate remaining yogurt mixture.

4. 4

   --- Bake the Chicken ---

5. 5

   When you're ready to bake the chicken, preheat oven to 425˚F.

6. 6

   Brush a 9x13-inch baking dish with olive oil or coat with cooking spray.

7. 7

   Shake any excess marinade off of chicken and arrange in a single layer in prepared baking dish, leaving a little space between each one. Bake in preheated oven for 15 to 20 minutes, until the internal temperature reaches 155-160℉. Transfer chicken to cutting board and let rest 5 minutes (internal temperature should reach at least 165℉). Thinly slice chicken.

8. 8

   --- Cook the Quinoa (2 Options) ---

9. 9

   While the oven preheats and chicken bakes, cook the quinoa either in a rice cooker (my preferred method) or on the stovetop. (Quinoa can be cooked and cooled, then refrigerated for up to 5 days.)

10. 10

    Rice Cooker Instructions: Add quinoa, water and salt (optional) to a rice cooker and stir to combine. Cook on white rice setting (25 to 35 minutes, depending on brand). Once done, let stand 5 minutes, then fluff with fork and turn rice cooker off to allow quinoa to cool slightly.

11. 11

    Stovetop Instructions: In a saucepan, combine quinoa, water and salt (if using) and bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 5 minutes more. Fluff with fork and set aside to cool slightly.

12. 12

    --- Assemble the Bowls ---

13. 13

    Drizzle cooked quinoa with 3 tablespoons of olive oil and 2 tablespoons lemon juice. Season lightly with salt if desired and toss to coat.

14. 14

    Divide seasoned quinoa among 6 serving bowls. Top each bowl evenly with tomatoes, cucumbers, olives, feta, avocado, almonds and sliced chicken. Drizzle remaining yogurt mixture evenly over each bowl; garnish with crushed red pepper and parsley if desired and serve.