This Chicken Souvlaki Power Bowl is a bit of a throwback for me - I developed and photographed the recipe a year or two ago, during our extended obsession with Power Bowls!
In this one, I used my chicken souvalaki as a base and an inspiration. The flavourful chicken is accompanied by all of the traditional Greek flavours that belong in such a bowl - olives, feta, red onions, and more - on a flavourful and fun textured base of quinoa.
It's a little bit of work - and you have to plan ahead to marinate the chicken - but it still comes together surprisingly quickly, and is definitely worth the effort.
Note: If you'd like to grill this, it also works well. Just cut the chunks a bit bigger. Thread the marinated chicken onto skewers, and grill until done!
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Chicken Souvlaki Power Bowl
Ingredients
Chicken:
- 2 large chicken breasts
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves peeled and pressed
- 1 Tbsp dried oregano
- ½ tsp salt
Dressing
- 1/4 cup Red wine vinegar
- 1/4 cup Olive oil
- 1 tsp lemon zest
- 2 cloves Garlic
- 2 tsp dried oregano
- Salt & Pepper to taste
For serving:
- 2 cups chicken broth*
- 1 cup uncooked quinoa
- 1 Tbsp olive oil
- ½ an English cucumber sliced
- Feta cheese crumbled
- Sliced kalamata olives
- Fresh dill weed chopped
- Red onion sliced
Instructions
Chicken:
- Slice chicken into whatever form you prefer - strips, small cubes, etc - and place into a bowl or plastic baggie for marinating.
- Whisk together olive oil, lemon juice and zest, garlic, oregano, and salt. Pour over cut up chicken, stir well to coat. Cover and chill for at least 2 hours.
Dressing:
- Whisk together all dressing ingredients until well combined and emulsified
To Assemble:
- 20 minutes before you want to serve it, cook the quinoa in the chicken broth: Bring broth to a boil in a small pot. Add quinoa, stir well. Cook over medium heat until all of the broth is absorbed.
- When the quinoa is almost ready, use a slotted spoon to strain chicken out of the marinade, transfer to a nonstick frying pan along with olive oil. Cook until browned.
- Divide quinoa among bowls. Top with chicken, cucumber slices, feta cheese, olives, sliced onion, and dill. Drizzle with dressing, serve immediately
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