Greek Goddess Chicken & Quinoa Bowls
with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad
- Milk
- Sesame
- Eggs
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.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Quinoa
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
1 unit
Chickpeas
8 tablespoon
Hummus
(Contains: Sesame)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
12 ounce
Chicken Cutlets
0.52 tablespoon
Harissa Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex, delicious flavors; some found it a bit bland and suggested adding lemon or tzatziki for brightness.
- Ease of prep: Quick and easy to make, though a few noted prep time was longer than indicated.
- Suggestions: Consider adding avocado, roasted cauliflower, or kalamata olives for extra flavor and texture 🍲.
- Portions: Generous and satisfying size; some wished for more hummus or a larger cucumber.
- Texture: Roast onions thinly for a crispy texture; a few found the chickpeas mushy.
- Pairings: Try serving with pita bread or falafel to make it feel more like a complete dinner.
Reviews from our home cooks
I don't feel like there was a 'stand out' kind of flavour in this dish. While the cucumber and tomato salad was lovely it didn't feel like it was part of the dish. And flavour or texture-wise I couldn't easily distinguish between the quinoa and the roasted vegetables. Maybe don't flavour the quinoa with the same spices as the veg? That way it's not competing with the veg and with a less flavourful quinoa as the backdrop to the roasted veg and cucumber & tomato salad, the veg and salad will feel more like they belong in the same dish.
Loved these. Quinoa had great flavor. The harissa and hummus were super good.
Loved this delicious. Also I loved that the quinoa had a good flavor not an easy task, I've tried.
This was AWESOME, especially with the quinoa, and we loved that it was on the healthy side - THANK YOU!!!
I just cooked the chickpeas and onions in a pan for quicker use/not turning oven on when it's hot. Delicious!
So much flavor! And we love the "onion two ways" and "chickpeas two ways". A true favorite.
Perfect for the spring/summer! It was so fresh. I wish the cucumber was larger and that there was more hummus
I recommend more thinly slicing the red onions that go into the oven - this makes them crisper and adds a nice texture to the dish.
This was so good! Perfect for lunch or a summer dinner. I do wish chicken or salmon would have been included.
My husband and I liked this a lot more than the kids. We used the extra harissa to season roasted cauliflower. I would highly recommend adding cauliflower to this recipe.
