Quick and Healthy Greek Chicken Quinoa Bowls

June 9, 2015

Greek chicken quinoa bowls are quick and healthy meal to prepare for the family.  This dinner has it all - whole grains, vegetables, lean protein and a light yogurt sauce.  Your kids will be begging for this dish all summer long and you'll feel good knowing you are serving them something good and good for them.

Greek Chicken Quinoa Bowls
Courtesy of Betty Crocker


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

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

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

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

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


Step 1: 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.

Step 2: In large bowl, toss Salad ingredients.

Step 3: In small bowl, mix Garlic-Yogurt Sauce ingredients.

Step 4: Heat 8-inch skillet over medium-high heat. Cut chicken breasts in half lengthwise to make thinner. Season breasts with salt and seasonings. Pour olive oil in skillet; add chicken. Cook about 5 minutes on each side or until chicken is golden and no longer pink in center. Remove from skillet to cutting board; let stand 5 minutes before slicing.

Step 5: Assemble in 4 bowls with quinoa on bottom; top with chicken, salad and a dollop of the sauce. Top with cheese, and serve. breasts.

Editorial Disclosure: Foodista was not paid for this post.

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