Greek Chicken Quinoa Recipe
While no Greek-style bowl is full without feta, why use crumbles when the salty cheese can be blended into a creamy sauce? The feta dressing is the star of this grain cup, and it's made with just three ingredients: feta, olive oil, and water. In a food processor, blitz until smooth.
The chicken, quinoa, vegetables, and sauce, for example, can all be cooked ahead of time during your meal prep session. While the chicken cooks in the oven and the grains boil on the stovetop, cut the vegetables and make the dressing.
Assemble the bowls and store them in lidded containers, keeping the dressing separate. Then, before leaving the house in the morning, pour it over your prepared bowl so that some of the ingredients absorb the feta's briny taste. Alternatively, bring the sauce with you and apply it right before you dig in.
COMPOSITION OF THE INGREDIENTS
To make the sauce, combine the following ingredients.
2 feta cheese ounces, drained a half-cup of water
1 tbsp extra-virgin extra-virgin olive oil
To make the bowls:
1/2 medium thinly sliced red onion (approximately 1/2 cup)
2 medium lemons, 1/4 cup plus 1 tablespoon lemon juice freshly squeezed
1 garlic clove, minced
2 teaspoons oregano (dried)
1/2 teaspoon marjoram (dried)
1 1/2 teaspoons kosher salt, divided into four quarter teaspoons
To make the bowls:
1/2 medium thinly sliced red onion (approximately 1/2 cup)
2 medium lemons, 1/4 cup plus 1 tablespoon freshly squeezed lemon juice, divided
1 garlic clove, minced
2 teaspoons oregano (dried)
1/2 teaspoon marjoram (dried)
1 1/2 teaspoons kosher salt split (1 1/2 teaspoons kosher salt)
1/4 teaspoon black pepper, freshly ground
4 skinless, boneless chicken thighs (approximately 1 1/2 pounds)
1 1/4 cup well-rinsed quinoa
2 c. liquid
2 Persian cucumbers or 1/2 English cucumber, thinly cut into 1/2-inch rounds
1 cup grape or cherry tomatoes (if big, halved or quartered)
1/2 cup pitted Kalamata olives
Techniques of Cooking
Crumble the feta in a food processor fitted with the blade attachment and pulse several times to break it up into very small pieces. Pour the water and oil in slowly while the pump is working and process for 30 seconds. Scrape down the sides of the bowl with a spatula when the processor comes to a halt. Return to the processor and process for another 30 seconds, or until smooth; set aside.
To make the bowls, follow these steps:
Preheat the oven to 425°F with a rack in the centre. Set aside an aluminum foil-lined rimmed baking sheet.
In a small mixing bowl, toss the onion with 1 tablespoon of the lemon juice; set aside.
In a big mixing bowl, add the garlic, oregano, marjoram, pepper, 1 teaspoon salt, and the remaining 1/4 cup lemon juice. Toss in the chicken and In a big mixing bowl, add the garlic, oregano, marjoram, pepper, 1 teaspoon salt, and the remaining 1/4 cup lemon juice. Toss in the chicken to coat it. Place the chicken on the baking sheet that has been prepared. Roast for 18 to 20 minutes, or until the chicken is cooked through and an instant-read thermometer reads 165°F. Cook the quinoa in the meantime.
Place the quinoa, water, and salt in a mixing bowl.
In a medium saucepan, bring the quinoa, water, and remaining 1/2 teaspoon salt to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Switch off the heat in the pan. Cover and set aside for 5 minutes to fluff the quinoa.
Divide the quinoa into four bowls to combine. A chicken thigh should be placed on top of each bowl. Between the cups, divide the red onion, cucumbers, tomatoes, and olives. Serve with the sauce drizzled on top.
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