Ingredients

The following ingredients have 4 Servings
  • 1-1/2 lbs boneless skinless chicken breasts (cut into 1 1/4-inch cubes)
  • 1/3 cup olive oil (divided (plus more for grill))
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • 2 Tablespoons red wine vinegar
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
  • 1/2 teaspoon fresh dill (or 1/4 teaspoon dried)
  • 1/2 teaspoon ground coriander
  • salt and black pepper (to taste)
  • 2 cups Hodgson Mill Quinoa Brown Rice (cooked)
  • 3 large sweet bell peppers (I used red, orange and green diced into large chunks)
  • 3 medium zucchini (sliced into 1/4" rounds)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup jarred artichoke hearts (Quartered)
  • 1/3 cup assorted greek olives
  • 1/3 cup feta cheese (crumbled (optional - leave out for dairy free option))
  • 1 cup non-fat plain Greek yogurt
  • 1/2 English cucumber with peel (grated)
  • 1 clove garlic (presssed)
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoons grated lemon zest
  • 2 Tablespoons chopped fresh dill
  • salt and pepper (to taste)
  • hummus
  • flatbread or pita bread
  • fresh basil, parsley, or dill
  • lemon wedges

Instruction

  • Whisk together marinade in a large bowl then add the cubed chicken and toss to coat.
  • Cover and refrigerate the chicken for 45 minutes to 2 hours.
  • Cook the quinoa according to package directions and as desired.
  • **Heat the grill to medium-high heat.
  • Thread the chicken onto metal or presoaked wooden skewers (about 30 minutes in water)
  • Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
  • While the chicken is grilling, toss the zucchini, bell peppers, tomatoes and artichoke hearts onto the grill and cook for about 3-4 minutes on each side, or until tender.
  • Fluff the quinoa brown rice and divide among bowls. Add grilled vegetables, olives, and chicken skewers.
  • Sprinkle with feta cheese and serve with extras as desired.
  • To make the Tzatziki sauce: combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.