Description
These Greek Chicken Bowls offer a delicious, wholesome meal featuring tender shredded rotisserie chicken, a vibrant microwave quinoa blend, and crisp vegetables. Topped with crunchy seasoned chickpeas and pita chips, and drizzled with a creamy lemon tahini dressing, this dish is perfect for quick weeknight dinners or meal prepping for the week.
Ingredients
Lemon Tahini Dressing
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- 1/2 teaspoon kosher salt
- 3-5 Tablespoons ice water
Bowl Components
- Avocado oil spray or olive oil, to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 15-20 pita chips, lightly crushed (Simple Mills pita crackers recommended)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 (10 oz) packages microwave quinoa blend (Path of Life or Seeds of Change)
- 3 cups shredded rotisserie chicken (about 1 large rotisserie chicken)
- 1 English cucumber, cut into half-moons
- 1 pint cherry tomatoes, halved
- 1/2 cup pickled red onions
- 3/4 cup crumbled feta cheese
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
Instructions
- Sauté the Chickpeas and Pita Chips: Spray a large skillet with avocado oil spray or drizzle with olive oil and heat over medium. Add the drained chickpeas and cook for 5 minutes, stirring frequently to heat through. Then add the crushed pita chips, oregano, garlic powder, and kosher salt. Continue cooking for 5-8 minutes, stirring occasionally, until the chickpeas become crisp and the pita chips turn golden brown.
- Prepare the Lemon Tahini Dressing: In a bowl, whisk together the tahini, fresh lemon juice, extra virgin olive oil, honey, grated garlic clove, and kosher salt until smooth. While whisking constantly, slowly add 3 to 5 tablespoons of ice water until the dressing reaches a pourable consistency. Taste and adjust by adding more salt or lemon juice if needed.
- Cook the Quinoa: Microwave the two packages of quinoa blend according to the package instructions, ensuring it is heated through and fluffy.
- Assemble the Bowls: Divide the cooked quinoa evenly among four bowls or meal prep containers. Arrange the shredded rotisserie chicken, cucumber half-moons, halved cherry tomatoes, pickled red onions, and crumbled feta evenly on top of the quinoa in each bowl.
- Finish and Serve: Top each bowl with the fresh parsley, dill, and the warm crunchy chickpeas and pita chip mixture. Drizzle generously with the lemon tahini dressing. Serve immediately or store refrigerated for meal prep; add the dressing just before eating to ensure freshness.
Notes
- You can substitute pita chips with store-bought pita crackers or bake your own pita chips for crunch.
- For a vegetarian version, omit the rotisserie chicken and consider adding grilled tofu or extra chickpeas.
- Adjust the amount of garlic and lemon juice in the dressing to suit your taste preferences.
- This recipe is great for meal prepping; store components separately and combine before serving.
- Use fresh herbs for the best flavor impact.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
