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
  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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