Spicy Greek Chicken Bowls (with quinoa & greens)
These spicy Greek chicken bowls despite what the name suggests, can absolutely be made mild and less spicy, if desired! They’re the perfect way to use up the rest of your summer cucumbers and tomatoes before the season ends. If you’re anything like me, you prefer not to cook in the kitchen every night. Each component of these bowls can easily be made in advance and will keep in the fridge for a few days, making meal prep a breeze! I hope you enjoy them as much as I did.
If you’re looking to increase the quality of the proteins you and your family consume and live in New England, New York, or New Jersey, I highly recommend checking out Walden Local Meat. All of their poultry is pasture raised, beef is grass-fed and finished, and all seafood is wild caught in the Northeast! They deliver shares right to your door. Use the link above for $25 off your box.
gluten free, soy free, nut free
Yield: 3-4 servings
Ingredients
· Chicken:
o 1 lb chicken breast
o Avocado oil spray
o Juice and zest from 1 small lemon
o ¾ tsp sea salt + cracked pepper
o 3 small cloves of garlic, chopped
o 1 tsp cumin
o ½ tsp ground turmeric
o ¾ tsp paprika
o Shake of red pepper flakes
· Cucumber salad:
o 1 medium cucumber, diced
o 1 cup of cherry tomatoes, chopped
o ¼ cup chopped red onion
o 2 T red wine vinegar
o 1 T dijon mustard
o 1 T olive oil
o Handful of fresh parsley/mint, chopped
o Sea salt and pepper to taste
o Optional: feta or goat cheese crumbles
· Spicy yogurt dressing:
o ½ cup plain Greek yogurt
o 1/3 of a small jalapeno
o 1 green onion
o Small clove garlic
o 1 T olive oil
o 1 T red wine vinegar
o Small handful of fresh parsley
o Half a lemon, skin cut off
o Sea salt and pepper to taste
· 1 cup of cooked quinoa
· Chopped lettuce, green leaf used in this recipe
Directions
1. Spray a medium size baking dish with avocado oil. Place chicken breasts into dish and spray chicken with avocado oil, then squeeze lemon juice onto chicken. In a small mixing bowl, mix all of the spices and garlic for the chicken. Using your hands or a spoon, add spices to chicken and rub into chicken. Let chicken marinade in the fridge for at least a few hours, or overnight
2. Preheat oven to 425 and roast chicken for 25-30 minutes, or until chicken reaches an internal temp of 165 F
3. While chicken is roasting, make the cucumber salad and yogurt dressing. In a medium size mixing bowl, whisk mustard, red wine vinegar, and Dijon mustard, olive oil. Salt and pepper. Mix in cucumber, tomato, red onion, fresh herbs, and feta/goat cheese if using. Set aside
4. Next make yogurt dressing. In a blender, blend all ingredients and season to taste with sea salt and pepper
5. When chicken is done, slice it into ½ inch strips and add to a bowl with a base of greens, followed by chicken, quinoa, cucumber salad, and toss with yogurt dressing
6. Enjoy!
