For the tomato cucumber salad:

  • ¼ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • ½ cup sliced cucumber
  • ½ cup sliced tomatoes
  • ¼ cup kalamata olives, chopped
  • ½ cup chickpeas

Other Bowl Ingredients:

  • 2 cups cooked quinoa
  • 1 cup feta cheese
  • 2 tablespoons Greek yogurt
  • 2 slices pita bread
  1. Whisk together Pompeian Organic Extra Virgin Olive Oil, Pompeian Organic Red Wine Vinegar, garlic powder, oregano, basil, dill and salt.
  2. Pour half over chicken and reserve the other half for the tomato salad.
  3. Let chicken marinade at least a few hours.
  4. Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
  5. Dump chicken onto prepared sheet and bake in preheated oven for 12-15 minutes, or until cooked through.
  6. Mix together red onion, red pepper, green pepper, cucumber, tomato, Kalamata olives and chickpeas and toss with reserved marinade.
  7. Assemble the bowls with a scoop of quinoa, a scoop of chicken, a scoop of salad, a sprinkle of feta, a dollop of Greek yogurt, and a side of pita.

Author: Show Me the Yummy

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