Grilled Greek Chicken Souvlaki Quinoa Brown Rice Bowls

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Artichoke hearts, jarred
  • 1 Basil, fresh
  • 3 Bell peppers, large sweet
  • 1/2 cup Cherry tomatoes
  • 1/2 tsp Coriander, ground
  • 6 1/2 tsp Dill, Fresh
  • 1/2 English cucumber with peel
  • 3 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 Lemon, wedges
  • 1 tsp Oregano, fresh
  • 1/2 cup Sun dried tomatoes
  • 1/2 tsp Thyme, fresh
  • 3 Zucchini, medium

• Condiments

  • 1/3 cup Greek olives, Assorted
  • 1 Hummus
  • 5/8 cup Lemon juice, fresh

• Pasta & Grains

  • 2 cups Hodgson mill quinoa brown rice, cooked

• Baking & Spices

  • 1 Salt and black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 Flatbread

• Dairy

  • 1/3 cup Feta cheese
  • 1 cup Greek yogurt, non-fat plain

• Other

  • Tasty Extras
  • Tzatziki

Found on lifemadesweeter.com

Description

Ingredients

• For the Chicken
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/4-inch cubes
• 1/3 cup olive oil divided, plus more for grill
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
• 1/2 teaspoon fresh dill (or 1/4 teaspoon dried)
• 1/2 teaspoon ground coriander
• salt and black pepper, to taste
• For the bowls
• 2 cups cooked
• 3 large sweet bell peppers (I used red, orange and green) diced into large chunks
• 3 medium zucchini, sliced into 1/4 rounds
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes
• 1/2 cup jarred Artichoke Hearts, Quartered
• 1/3 cup Assorted Greek Olives
• 1/3 cup feta cheese, crumbled (optional - leave out for dairy free option)
• For the Tsatziki Sauce (optional - leave out for dairy free version)
• 1 cup non-fat plain Greek yogurt
• 1/2 English cucumber with peel, grated
• 1 clove garlic, presssed
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoons grated lemon zest
• 2 tablespoons chopped fresh dill
• salt and pepper to taste
• Tasty Extras
• Tzatziki
• Flatbread
• Fresh basil, parsley and/or dill
• Lemon wedges

Directions

• Whisk together marinade in a large bowl then add the cubed chicken and toss to coat.
• Cover and refrigerate the chicken for 45 minutes to 2 hours.
• Cook the quinoa according to package directions and as desired.
• **Heat the grill to medium high heat.
• Thread the chicken onto metal or presoaked wooden skewers (about 30 minutes in water)
• Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
• While the chicken is grilling, toss the zucchini, bell peppers, tomatoes and artichoke hearts onto the grill and cook for about 3-4 minutes on each side, or until tender.
• Fluff the quinoa brown rice and divide among bowls. Add grilled vegetables, olives and chicken skewers.
• Sprinkle with feta cheese and serve with extras as desired.
• To make the Tzatziki sauce: combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.