High Fructose Corn Syrup Free Chicken Souvlaki Bowl with Turmeric Quinoa
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the quinoa
- 1 ½ cups quinoa, rinsed
- 3 cups low-sodium chicken broth
- ½ tsp ground turmeric
- ¼ tsp salt
For the bowls
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ¼ red onion, thinly sliced
For the lemon-herb drizzle
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- ¼ tsp salt
For serving
- ¼ cup fresh mint leaves, torn (optional)
Instructions
- 1
In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, oregano, cumin, turmeric, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, combine the rinsed quinoa, chicken broth, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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