Greek Goddess Chicken & Quinoa Bowls
with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad
This Greek-inspired bowl stars roasted chickpeas and onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and briny feta cheese over nutty, nutritious quinoa (a seed-like grain that cooks up fluffy, savory, and satisfying). Adding a final flourish are smoky harissa-infused hummus and herbaceous chopped dill, completing this un-bowl-ievably flavorful meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
1 tablespoon
Harissa Powder
1 unit
Mini Cucumber
¼ ounce
Dill
½ cup
Feta Cheese
(Contains Milk)
1 unit
Red Onion
½ cup
Quinoa
4 ounce
Grape Tomatoes
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
½ cup
Hummus
(Contains Sesame)
10 ounce
Chicken Cutlets
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.
• Toss sliced onion and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
Pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until browned and cooked through, 5-6 minutes per side; or cook salmon until skin is crisp, 5-6 minutes, then flip and cook until cooked through, 2-3 minutes more. Transfer to a cutting board to rest.
• Meanwhile, in a small pot, bring stock concentrate, 1 cup water (2 cups for 4 servings), and ½ tsp harissa powder (1 tsp for 4 servings) to a boil; add quinoa, cover, then reduce heat to low (you’ll use more harissa powder later). Cook until quinoa is tender and water has absorbed, 15-20 minutes. Keep covered off heat until ready to serve.
• While quinoa cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomatoes, half the minced dill, half the Greek vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining onion. Season with salt and pepper.
• Drain any excess water from quinoa; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.
• Using the back of a spoon, spread hummus on one side of each serving bowl. Divide quinoa between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.
Slice chicken crosswise. Serve chicken or salmon atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
