Fustini's Oils and Vinegars
Mediterranean Chicken Power Bowl

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Mediterranean Chicken Power Bowl

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Mediterranean Chicken Power Bowl


Submitted by Chef John Vander Jagt

Servings2 Gluten Free Nut Free

Ingredients

  • 2 boneless skinless chicken breasts (or 3-4 chicken thighs)
  • 2 tablespoons Fustini's Basil Crush olive oil
  • 1 tablespoon finely chopped dry or fresh oregano
  • 2 teaspoons finely chopped dry or fresh basil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 cups cooked quinoa
  • 1/2 cup crumbled feta cheese
Cucumber Dressing
  • 1 cup plain fat-free Greek yogurt
  • 1 cucumber, peeled and diced
  • 1/2-1 teaspoon salt or to taste
  • 1/4 teaspoon cracked black pepper or to taste juice of 1/2 lemon
  • 1/4 cup packed dry or fresh dill
  • 1 tablespoon finely chopped dry or fresh oregano 1/2 teaspoon garlic powder
  • 1/4 cup Fustini's Basil Crush olive oil
Cucumber Salad
  • 1 large cucumber, peeled and chopped 1/2 red onion, chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Fustini's Basil Crush olive oil
  • salt and pepper, to taste
Tomato Salad
Roasted Chickpeas

Directions

Step 1. 

To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of the chicken. Grill over medium heat for 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.   Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.


Step 2.  Cucumber Dressing

Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.


Step 3.  Cucumber & Tomato Salads

Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.


Step 4.  Roasted Chickpeas

Preheat the oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and Tuscan seasoning. Arrange in a single layer on a baking sheet and cook in a preheated oven for 15 minutes.




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