Greek Goddess Chicken & Quinoa Bowls

🥘 Ingredients

• black pepper
• chicken cutlets
  24 oz
• chickpeas
  2 unit
• cooking oil
  1 tbsp
• dill
  ¼ oz
• feta cheese
  1 c
• grape tomatoes
  8 oz
• greek vinaigrette
  3 oz
• harissa powder
  1.04 tbsp
• hummus
  1 c
• mini cucumber
  2 unit
• quinoa
  1 c
• red onion
  2 unit
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small pot
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Peel, quarter, and thinly slice ¾ of the red onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas ; dry thoroughly with paper towels.

   red onion: 2 unit, chickpeas: 2 unit
2. 

   2

   Toss sliced onion and chickpeas on a baking sheet with a large drizzle of cooking oil , 1 tsp harissa powder (2 tsp for 4 servings), and salt . (For 4, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until onion is softened and chickpeas are lightly browned, ⏱️ 20 minutes . TIP: It’s natural for chickpeas to pop a bit while roasting. Pat chicken cutlets dry with paper towels; season with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add chicken (skin sides down). Cook chicken until browned and cooked through, ⏱️ 6 minutes per side. Transfer to a cutting board to rest.

   cooking oil: 1 tbsp, harissa powder: 1.04 tbsp, salt, chicken cutlets: 24 oz, salt, black pepper
3. 

   3

   Meanwhile, in a small pot , bring veggie stock concentrate , 1 cup water (2 cups for 4 servings), and ½ tsp harissa powder (1 tsp for 4 servings) to a boil; add quinoa , cover, then reduce heat to low (you’ll use more harissa powder later). Cook until quinoa is tender and water has absorbed, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   veggie stock concentrate: 2 unit, quinoa: 1 c
4. 

   4

   While quinoa cooks, trim and halve mini cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve grape tomatoes . Very thinly slice remaining onion. Pick and mince fronds from dill . In a medium bowl , toss together cucumber, tomatoes, half the minced dill, half the greek vinaigrette (you’ll use more in the next step), half the feta cheese (save the rest for serving), and remaining onion. Season with salt and black pepper .

   mini cucumber: 2 unit, grape tomatoes: 8 oz, dill: ¼ oz, greek vinaigrette: 3 oz, feta cheese: 1 c, salt, black pepper
5. 

   5

   Drain any excess water from quinoa; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and black pepper . Place hummus in a small bowl . Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.

   salt, black pepper, hummus: 1 c
6. 

   6

   Using the back of a spoon, spread hummus on one side of each serving bowl. Divide quinoa between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve. Slice chicken crosswise. Serve chicken atop bowls. Chicken is fully cooked when internal temperature reaches 165°.