Name: Greek Chicken Quinoa Salad Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek-inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 packet Italian dressing seasoning mix; 1 cup quinoa, uncooked; 2 cups water; 1/2 cup red onion, chopped; 1/4 cup banana peppers, sliced; 1/2 cup feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1/2 cup Kalamata olives, halved; salt, to taste; black pepper, to taste; 1 tsp dried oregano; 2 tbsp red wine vinegar; 1/4 cup olive oil

1

Preheat your oven to 400°F (200°C).

2

Place the boneless, skinless chicken thighs on a parchment-lined baking sheet and season generously with the Italian dressing seasoning packet.

3

Bake the chicken for 25 minutes.

4

Flip the chicken thighs and bake for an additional 10 minutes.

5

To finish, broil the chicken for a couple of minutes on each side until golden and cooked through.

6

While the chicken is cooking, rinse the quinoa thoroughly. Add the quinoa and water to a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed.

7

Once the chicken has cooled slightly, chop it into bite-sized pieces.

8

In a large bowl or individual meal prep containers, layer the cooked quinoa, chopped chicken, red onion, banana peppers, feta cheese, cherry tomatoes, cucumber, and Kalamata olives.

9

Season the salad with salt, pepper, and dried oregano. Drizzle with red wine vinegar and olive oil.

10

Mix everything together until well combined. Serve immediately or store in the refrigerator for meal prep.

Greek Chicken Quinoa Salad Bowl

Ingredients

15 Ingredients

Instructions

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