Greek Goddess Chicken & Quinoa Bowls

🥘 Ingredients

• black pepper
  1 tsp
• chicken cutlets
  8 oz
• chickpeas
  1 can
• cooking oil
  2 tbsp
• dill
  2 tbsp
• feta cheese
  1 oz
• grape tomatoes
  1 c
• greek vinaigrette
  2 tbsp
• harissa powder
  1 tsp
• hummus
  2 tbsp
• mini cucumber
  1 medium
• quinoa
  1 c
• red onion
  1 medium
• salt
  2 tsp
• veggie stock concentrate
  1 tbsp
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• small bowl

1. 

   1

   Preheat oven to 425°F with rack in top position. Wash and dry all produce. Peel, quarter, and very thinly slice ¾ of the red onion (reserve the rest for later). Drain, rinse, and thoroughly dry chickpeas with paper towels.

   red onion: 1 medium, chickpeas: 1 can
2. 

   2

   Toss sliced onion and chickpeas on a baking sheet with 2 tbsp cooking oil , 1 tsp harissa powder , and a pinch of salt . Roast on the top rack until onion is softened and chickpeas are lightly browned, ⏱️ 20 minutes .

   cooking oil: 2 tbsp, harissa powder: 1 tsp, salt: 1 tsp
3. 

   3

   In a small pot , bring veggie stock concentrate , water , and ½ tsp remaining harissa powder to a boil. Add quinoa , cover, and reduce heat to low. Cook until quinoa is tender and liquid is absorbed, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   veggie stock concentrate: 1 tbsp, water: 1 c, quinoa: 1 c
4. 

   4

   Trim, halve lengthwise, and slice mini cucumber crosswise into ¼-inch half-moons. Halve grape tomatoes . Very thinly slice remaining onion. Pick and mince dill . In a medium bowl , toss cucumber, tomatoes, half the dill, half the greek vinaigrette , half the feta cheese , and remaining onion. Season with salt and black pepper .

   mini cucumber: 1 medium, grape tomatoes: 1 c, dill: 2 tbsp, greek vinaigrette: 2 tbsp, feta cheese: 1 oz, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Drain any excess water from quinoa and fluff with a fork. Stir in remaining vinaigrette to taste, then season with salt and pepper. In a small bowl , place hummus and stir in a pinch of remaining harissa powder. Adjust spiciness to preference.

   hummus: 2 tbsp
6. 

   6

   Spread hummus on one side of each serving bowl. Divide quinoa between bowls. Arrange roasted onion and chickpeas alongside the cucumber feta salad. Top with remaining feta, chicken cutlets , and remaining dill if desired, then serve.

   chicken cutlets: 8 oz