Greek Chicken Quinoa Bowls

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 4 Cucumbers, diced (about 2 cups, small
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1/2 Lemon (about 2 tablespoons, Juice of
  • 1 1/2 tsp Marjoram, dried leaves
  • 2 tbsp Parsley, fresh
  • 1 Peel of, Juice and grated
  • 1/3 cup Red onion
  • 4 Tomatoes, small

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Paprika
  • 1 Dash Salt
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Chevre

• Liquids

  • 1 1/2 cups Water

• Other

  • 1 cup Yoplait® greek 100 plain yogurt

Found on flavorite.net

Directions

• Rinse quinoa well in mesh strainer; add to 1-quart saucepan with water and a dash of salt. Heat to boiling; reduce heat to simmer. Cover; cook about 20 minutes or until all of the water is absorbed. Remove from heat; let stand about 5 minutes before fluffing with fork.
• In large bowl, toss Salad ingredients.
• In small bowl, mix Garlic-Yogurt Sauce ingredients.
• Heat 8-inch skillet over medium-high heat. Cut chicken breasts in half lengthwise to make thinner. Season breasts with salt and seasonings. Pour olive oil in skillet; add chicken. Cook about 5 minutes on each side or until chicken is golden and no longer pink in center. Remove from skillet to cutting board; let stand 5 minutes before slicing.
• Assemble in 4 bowls with quinoa on bottom; top with chicken, salad and a dollop of the sauce. Top with cheese, and serve. breasts.