For the marinade:
- 1/2 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 3/4 cup olive oil
- Salt and pepper, to taste
For the bowls:
- 1 lb chicken breast
- 1 cup Cooked quinoa, orzo, rice or couscous
- 1/4 cup sliced cucumbers
- 1/4 cup grape tomatoes, cut in half
- 1/4 cup roasted broccoli
- 1/4 cup roasted bell peppers
- 2 tbl feta
- 1/4 cup roasted chickpeas
- Fresh mint
For the yogurt sauce:
1 cup yogurt
3 cloves garlic, pressed through garlic press
2 tbl olive oil
2 tbl lemon juice
2 tbl feta
1 tbl chopped parsley
Add ingredients for the marinade to a blender and blend to combine.
Use half the marinade to marinate chicken for one hour, up to overnight. Reserve the rest for a dressing for the bowl.
Preheat grill. Over medium heat, grill chicken until internal temperature reaches 165. Remove from grill and let rest while the salad is assembled.
Cook quinoa, rice or couscous as instructed on packaging.
To make yogurt sauce, combine all ingredients in a bowl and whisk to combine.
Assemble bowls starting with cooked quinoa, couscous or rice, top with chicken, veggies, chickpeas and herbs as desired.
Top with garlic yogurt sauce and garnish with fresh herbs and additional feta.
Keywords: greek; chicken; bowls