Ingredients: 

For the Chicken:

For the Tomato Cucumber Salad:

  • 1/4 cup diced red onion
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced tomatoes 
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup chickpeas
Preparation: 
  1. Whisk together Pompeian Organic Extra Virgin Olive Oil and salt. Pour half over chicken and reserve the other half for the tomato salad. 
  2. Let chicken marinate at least a few hours. Pre-heat oven to 425ºF and line a baking sheet with a silicone mat. 
  3. Dump chicken onto prepared sheet and bake in preheated oven for 12-15 minutes, or until cooked through. 
  4. Mix together red onion with the chickpeas and toss with the reserved marinade.
  5. Assemble the bowls with quinoa, a scoop of chicken, a scoop of salad, sprinkle of feta, dollop of Greek yogurt and a side of pita.

Author: Show Me The Yummy

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