Sunny & Spiced Chicken Quinoa Bowls
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Sunny & Spiced Chicken Quinoa Bowls

Sunny & Spiced Chicken Quinoa Bowls

with Tomato Salad, Feta, Scallions & Greek Yogurt Sauce

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 clove


2 unit


1 tablespoon

Turkish Spice Blend

2 unit

Chicken Stock Concentrate

½ cup


1 unit

Mini Cucumber

1 unit


1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

2 tablespoon


(Contains Milk)

10 ounce

Chicken Cutlets

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories660 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber5 g
Protein44 g
Cholesterol135 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Paper Towel
Large Pan



• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Cook Quinoa

• 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.

Make Salad

• 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.

Mix Yogurt Sauce

• 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.

Cook Chicken

• 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.

Finish & Serve

• 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°.