Greek Chicken Power Bowl

20 min

4 servings

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water or low-sodium broth
  • 1 lb (450 g) boneless, skinless chicken breast filets
  • 2 tbsp Lemon Dilly Dip Mix
  • 1⁄2 lemon
  • 1 yellow bell pepper
  • 1⁄2 English cucumber
  • 1 pint cherry tomatoes
  • 1⁄3 cup prepared Greek Dressing, or your choice prepared dressing
  • 2 tbsp Greek Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup red wine vinegar
  • 1⁄4 cup crumbled feta cheese

Preparation

  1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
  2. Stir together quinoa, water, and broth mix in Multipurpose Steamer. Cover; microwave on high, 12 min.
  3. Meanwhile, place chicken and dip mix in a bowl. Squeeze juice from lemon. Stir to mix.
  4. Spread chicken out on lined pan. Roast until chicken is cooked through, about 15 min. Let cool slightly, then slice.
  5. Meanwhile, slice pepper, cucumber, and cherry tomatoes.
  6. Once cooked, divide quinoa between four bowls. Arrange chicken, pepper, cucumber, and tomatoes in bowls. Drizzle dressing on top; top with feta and additional toppings, if desired.

Nutritional Information

Per serving: Calories 440, Fat 17 g (Saturated 3.5 g, 0 0 g), Cholesterol 90 mg, Sodium 280 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 6 g), Protein 35 g.

Perfectly Balance Your Plate

This is a perfectly balanced plate.