Greek Chicken Bowls With Chickpeas, Kale and Feta Sauce


Serves 4

Bring home a taste of the Mediterranean with this vegetable-heavy grain bowl.


  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ¾ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 2 teaspoons olive oil, divided

  • 2 boneless skinless Smart Chicken breasts

  • 2 cups cooked quinoa

  • 1 cup baby kale, cleaned and chopped

  • ¾ cup chopped fresh flat-leaf parsley, divided

  • 1 cup grape tomatoes, halved

  • 1 cup thinly sliced cucumber

  • ½ cup canned chickpeas, rinsed and drained

  • 12 Kalamata olives, thinly sliced

  • Feta Cheese Sauce (recipe follows)


Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Season chicken on all sides with the spice mixture to coat heavily. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook until the thickest portion registers an internal temperature of 165°F on a digital thermometer. Let stand 5 minutes. Thinly slice chicken.

Combine quinoa and remaining teaspoon of oil in a medium bowl; toss to coat. Add kale and ½ cup parsley. Toss to combine.

To assemble bowls: Add ¾ cup of the quinoa mixture to each of 4 bowls. Divide the tomatoes, cucumbers, chickpeas, olives, and sliced chicken evenly among the bowls. Drizzle evenly with Feta Cheese Sauce (recipe follows). Top bowls with remaining parsley and serve.

Feta Cheese Sauce

Makes about ½ cup

  • 4 ounces crumbled feta cheese

  • 2½ tablespoons water

  • 1 tablespoon extra-virgin olive oil

  • Salt and pepper, to taste

Transfer feta to a food processor and pulse several times to break it into very small pieces. With the machine running, gradually pour in the water and oil and process for 30 seconds or until smooth. Season with salt and pepper to taste.