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Your Life Your Health: Greek Chicken Quinoa Bowl with Intermountain Healthcare

By Aley Davis | Posted - Oct 25th, 2018 @ 12:20pm



Yield: 4 Servings

Ingredients:

  • 2 cups Cucumber, Peeled, Chopped
  • 2 cups Fresh Tomato, Diced
  • ½ cup Red Onion, Diced
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Olive Oil
  • 1 tsp. Ground Oregano
  • 1 tbsp. Fresh Parsley, Chopped
  • 1 pinch Kosher Salt
  • 1 cup Plain Low-Fat Yogurt
  • 1 tsp. Garlic, Chopped
  • 1 tbsp. Lemon Juice
  • 1 tsp. Lemon Zest
  • 1 tbsp. Fresh Parsley, Chopped
  • 1 pinch Kosher Salt
  • 2 each 4oz Fresh Chicken Breast
  • ½ tsp. Ground Oregano
  • ¼ tsp. Paprika
  • ½ tsp. Granulated Garlic
  • ¼ tsp. Black Pepper
  • 4 cups Quinoa, Cooked (per package instructions)
  • ¼ cup Crumbled Feta Cheese
Preparations:

  • In a large bowl; toss the cucumber, tomato, red onion, lemon juice, olive oil, oregano, parsley and salt to make the salad.
  • In a small bowl, mix the yogurt, garlic, lemon juice, zest, parsley, and salt
  • Season the chicken with the dried spices; brown in a pan sprayed with non-stick pan coating over medium heat, finish cooking in the oven heated to 320°F on a pan until an internal temperature of 165°F is reached, cool.
  • Cut cooled chicken in half lengthwise to make thin slices.
Plate Assembly:

Divided equally per serving, assemble bowls with 1 cup of quinoa, top with half of a sliced chicken breast, 1 cups salad, and top with 1 tbsp. yogurt sauce.

Garnish with 1 tbsp. feta cheese.

420 Calories/ 300 mg Sodium/ 26% Cal/Fat

Aley Davis

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