It tastes like a potato, the green plantain! Any potato fan will want to make this dish because of the gooey, cheesy middle. With sour cream or ketchup, serve.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 bowls |
Ingredients
- 3 (5.3 ounce) containers Greek yogurt
- 1 tablespoon dried oregano
- ½ lemon, juiced
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic
- 2 pounds chicken breasts
- 2 cups chicken broth
- 1 cup quinoa
- 2 cloves garlic, minced
- 3 small cucumbers, quartered and chopped
- 2 roasted red peppers, drained and sliced
- 1 pint grape tomatoes, halved
- 1 ¼ cups Kalamata olives, sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ cup diced red onion
- 1 ¼ cups olive oil
- ¼ cup red wine vinegar
- 1 (4 ounce) package crumbled feta cheese
- 1 lemon, juiced
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- ½ teaspoon dried dill weed
- ¼ teaspoon granulated garlic
Instructions
- Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
- Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
- Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
- Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
- Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
- Whisk dressing really well and spoon equally over bowls.
- Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.
Nutrition Facts
| Calories | 1001 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 6 g |
| Protein | 47 g |
| Saturated Fat | 15 g |
| Sodium | 1436 mg |
| Sugars | 7 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
Good, delicious, fresh. I emulsified the dressing with my hand blender