Greek Chicken Power Bowl
Gluten-freeLunchDinnerDinnerLunchChicken & PoultryLow-sodiumHigh ProteinSugar ConsciousSteamersSheet PanOne DishMicrowaveBetter Than Takeout
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or low-sodium broth
- 1 lb (450 g) boneless, skinless chicken breast filets
- 2 tbsp Lemon Dilly Dip Mix
- 1⁄2 lemon
- 1 yellow bell pepper
- 1⁄2 English cucumber
- 1 pint cherry tomatoes
- 1⁄3 cup prepared Greek Dressing, or your choice prepared dressing
- 2 tbsp Greek Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1⁄4 cup crumbled feta cheese
Preparation
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Stir together quinoa, water, and broth mix in Multipurpose Steamer. Cover; microwave on high, 12 min.
- Meanwhile, place chicken and dip mix in a bowl. Squeeze juice from lemon. Stir to mix.
- Spread chicken out on lined pan. Roast until chicken is cooked through, about 15 min. Let cool slightly, then slice.
- Meanwhile, slice pepper, cucumber, and cherry tomatoes.
- Once cooked, divide quinoa between four bowls. Arrange chicken, pepper, cucumber, and tomatoes in bowls. Drizzle dressing on top; top with feta and additional toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 440, Fat 17 g (Saturated 3.5 g, 0 0 g), Cholesterol 90 mg, Sodium 280 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 6 g), Protein 35 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.