Weeknight Greek Bowls

Written By Elevated.

It’s a Monday night and you had an out-of-town wedding over the weekend, which means travel snacks and lots of eating out. So you want to start the week off right with a healthy, nutritious meal but without too much effort. Cue the perfect weeknight Greek bowl.

 
 


Ingredients: (Feeds 4-5)

  • 1 head butter lettuce

  • 1 cup red quinoa

  • 1/2 red onion

  • 8-10 Persian cucumbers, sliced

  • 1 can kalamata olives

  • 2 cans of chickpeas, roasted

  • 4 carrots, roasted

  • 1 Tbsp Athenos Traditional Crumbled Feta per bowl

  • 1 Tbsp Falafel King Greek Yogurt Tzatziki Cucumber Sauce per bowl

  • 3-4 chicken breasts

Directions:

Preheat oven to 425 degrees F. While the oven is preheating, start chopping your vegetables. Peel your carrots and chop them into bite-size pieces. Rinse your chickpeas, then combine with carrots and lightly toss in olive oil and the seasoning of your choice (we used salt + pepper + garlic). Spread this mixture out on a baking sheet and pop into the oven for 15 minutes. After 15 minutes, stir and put back in for another 10-15 minutes.

Meanwhile, cook your quinoa. Two cups of water for every 1 cup of quinoa, put on the stove, bring to a boil, then reduce to a simmer for 15 minutes or until done. Elevated tip: For additional flavor in your quinoa, feel free to add a teaspoon of chicken bouillon base.

Cook your chicken. We grilled it since it’s the summer season, but feel free to bake it, cook it in a pan, or however you prefer to cook chicken.

While everything is cooking, rinse your other veggies and chop into bite-size pieces.

When chickpeas, chicken and quinoa are done, assemble the bowl with your vegetables, toppings, and proteins. Enjoy!

Elevated.
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