Greek Chicken Quinoa Bowls

These Greek Chicken Quinoa Bowls are a quick and healthy meal to prepare for the family.  This dinner has it all - whole grains, vegetables, lean protein and a light yogurt sauce.

Greek Chicken Quinoa Bowls

Ingredients
For the Quinoa:
  1. 1 cup uncooked quinoa
  2. 1 1/2 cups water
  3. Dash of salt

For the Salad:
  1. 4 small cucumbers, diced (about 2 cups)
  2. 4 small tomatoes, diced
  3. 1/3 cup diced red onion
  4. Juice of 1/2 lemon (about 2 tablespoons)
  5. 1 tablespoon olive oil
  6. 1 teaspoon dried oregano leaves
  7. 1 tablespoon chopped fresh parsley
  8. Salt to taste

For the Garlic-Yogurt Sauce:
  1. 1 cup Yoplait® Greek 100 plain yogurt
  2. 1 clove garlic, finely chopped
  3. Juice and grated peel of 1/2 lemon
  4. 1 tablespoon chopped fresh parsley
  5. Salt to taste

For the Chicken:
  1. 2 boneless skinless chicken breasts 1/2 teaspoon salt
  2. 1/2 teaspoon dried oregano leaves
  3. 1/4 teaspoon paprika
  4. 1/2 teaspoon garlic powder
  5. 1/4 teaspoon ground black pepper
  6. 1 tablespoon olive oil

For the Topping:
  1. 1/4 cup chèvre (goat) cheese or feta cheese
Method

  • Rinse quinoa well in mesh strainer; add to 1-quart saucepan with water and a dash of salt. Heat to boiling; reduce heat to simmer. Cover; cook about 20 minutes or until all of the water is absorbed. Remove from heat; let stand about 5 minutes before fluffing with fork.
  • In large bowl, toss Salad ingredients.
  • In small bowl, mix Garlic-Yogurt Sauce ingredients.