Chicken Souvlaki Quinoa – A delicious Mediterranean inspired chicken dish with mouth watering flavors. Served with grilled vegetables, quinoa and brown rice.
Yields 4 servings
Grilled Greek Chicken Quinoa Brown Rice Bowls - a Mediterranean inspired weeknight chicken dish full of bright flavors served with grilled vegetables, olives, feta on a bed of quinoa and brown rice.
Save RecipeIngredients
For the Chicken
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/4-inch cubes
1/3 cup olive oil divided, plus more for grill
1/2 cup fresh lemon juice (about 2 large lemons)
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
1/2 teaspoon fresh dill (or 1/4 teaspoon dried)
1/2 teaspoon ground coriander
salt and black pepper, to taste
For the bowls
2 cups cooked Hodgson Mill Quinoa Brown Rice
3 large sweet bell peppers (I used red, orange and green) diced into large chunks
3 medium zucchini, sliced into 1/4" rounds
1/2 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes
1/2 cup jarred Artichoke Hearts, Quartered
1/3 cup Assorted Greek Olives
1/3 cup feta cheese, crumbled (optional - leave out for dairy free option)
For the Tsatziki Sauce (optional - leave out for dairy free version)
1 cup non-fat plain Greek yogurt
1/2 English cucumber with peel, grated
1 clove garlic, presssed
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoons grated lemon zest
2 tablespoons chopped fresh dill
salt and pepper to taste
Tasty Extras
Tzatziki
Flatbread
Fresh basil, parsley and/or dill
Lemon wedges
Instructions
- Whisk together marinade in a large bowl then add the cubed chicken and toss to coat.
- Cover and refrigerate the chicken for 45 minutes to 2 hours.
- Cook the quinoa according to package directions and as desired.
- **Heat the grill to medium high heat.
- Thread the chicken onto metal or presoaked wooden skewers (about 30 minutes in water)
- Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
- While the chicken is grilling, toss the zucchini, bell peppers, tomatoes and artichoke hearts onto the grill and cook for about 3-4 minutes on each side, or until tender.
- Fluff the quinoa brown rice and divide among bowls. Add grilled vegetables, olives and chicken skewers.
- Sprinkle with feta cheese and serve with extras as desired.
- To make the Tzatziki sauce: combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.
Notes
**If you don't have a grill, you can also use a grill pan to cook everything on the stove.
Chicken marinade and tzatziki sauce adapted from Martha Stewart