Sunny & Spiced Chicken Quinoa Bowls
with Tomato Salad, Feta, Scallions & Greek Yogurt Sauce
- Milk
- Eggs
Power yoga, power nap, power stance: all pretty important. But there’s only one we’d choose to power up with at the end of the day, and that’s this layered, textured, flavorful bowl. In it you’ll find tender Turkish-spiced chicken over light and fluffy garlic-scallion quinoa, tossed with a tomato-cucumber salad topped with feta, more scallions, and a drizzle of creamy Greek yogurt sauce. Power(bowl) to the people!
Ingredients
½ cup
Quinoa
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 unit
Tomato
1 clove
Garlic
10 ounce
Chicken Cutlets
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic, scallion whites, and 1 tsp Turkish Spice Blend (2 tsp for 4 servings); cook until fragrant, 30 seconds. (You’ll use the rest of the Turkish Spice Blend later.) • Stir in 1 cup water (2 cups for 4), stock concentrates, and a big pinch of salt; bring to a boil. Add quinoa and stir to combine. Return to a boil, then reduce heat to medium low. Cover pot and simmer until quinoa is tender and water has absorbed, 16-18 minutes.
• While quinoa cooks, trim and quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Dice tomato into ½-inch pieces. • In a small bowl, combine cucumber, tomato, half the scallion greens, and half the vinaigrette (you’ll use the rest later). Season with salt and pepper.
• In a second small bowl, combine yogurt, remaining vinaigrette, and ¼ tsp sugar (½ tsp for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt, pepper, and remaining Turkish Spice Blend. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium and cover; cook 5-7 minutes on second side.
• Fluff quinoa with a fork; stir in half the salad. Season with salt and pepper to taste. • Slice chicken crosswise. • Divide quinoa mixture between bowls; top with chicken and remaining salad. Sprinkle feta over bowls and drizzle with yogurt sauce. Garnish with remaining scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Turkish-spiced chicken and creamy yogurt sauce were crowd-pleasers, with many loving the bold, layered flavors. Some found the overall dish too salty or too spicy; using less spice in the quinoa and tasting as you go helps dial it in.
- Ease of prep: The recipe is straightforward and quick for most, though a few noted the chicken needed longer to cook than stated.
- Suggestions: Several customers found the quinoa took significantly longer to cook than the instructions indicated — keep an eye on it and cook until the water is fully absorbed and the grains have expanded. If the quinoa feels too heavy, consider serving it alongside the chicken and salad rather than mixing everything together.
- Leftovers: One customer noted the dish kept well and tasted even better the next day as a cold salad or lunch bowl.
- Quinoa: A number of customers had trouble getting the quinoa to turn out fluffy — some found it mushy, others watery; reduce water slightly and extend cook time if needed. Those who prefer a different grain found couscous or rice worked well as a swap.
Reviews from our home cooks
It was hard to make it look like the picture, and the spice was a little strong. But that spice did make the flavor of the quinoa very good. Feta cheese on top balanced everything well. Perhaps I should use less spice sometimes. Also, I did not realize right away that it was for a bowl. (Recap: Now that I've done a few recipes, I realize that it is necessary to be very careful about amounts of spice and lemon juice.)
Great flavors, I think this will be a hall of fame! Love Greek inspired dishes. So easy to make also!
Shared with a friend who had not tried quinoa. She like it and we both agreed this dish was tasty and a new twist (for us) on chicken without being too out there.
This is my all time favorite !! Soo delicious and easy to make
The flavors were good. Except mixing the yogurt with the dressing. The mixture caused the yogurt to congeal, turning it into an unappetizing texture.
Different flavor pallette allowing us to try something new. First time making quinoa.
Good bowl. Filling enough but could have used more flavor.
The flavor was there but even though we followed the directions to a tee the quinoa never got fluffy and tasted more like grainy sludge. We love quinoa and know what it should taste like and this was not it. Left us both feeling still a little hungry afterwards.
The quinoa was pretty lackluster but everything else was tasty as hell. I ended just omitting the quinoa for my leftovers and did a protein bowl.
Flavors were good, but quinoa didn't cook properly. Cooked for ten minutes more than called for, and it was still watery.
