Pepperoncini Chicken Bowls


  • 1/3 cup pepperoncini rings, chopped fine
  • 1/2 juice of lemon
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • pinch dried oregano
  • 7 tbsp. olive oil
  • 1 lb chicken breast, boneless and skinless
  • 2 heaping tbsp Greek yogurt
  • 2 cups quinoa, cooked (or other whole grain of your choice)

Toppings of your choice (my suggestions below!)

  • cucumber slices
  • olives
  • feta cheese
  • hummus
  • roasted red peppers (homemade or jarred)
  • avocado


  1. Whisk (or pulse in food processor) chopped pepperoncini rings, lemon juice, and herbs. Season with salt and pepper to taste. Drizzle olive oil into mixture while whisking (or pulsing) ingredients until well incorporated. 
  2. Measure out 1/4 cup of dressing and set aside in refrigerator. Take remaining dressing and marinate chicken in either a ziplock bag or baking dish. Marinate chicken for at least 1 hour or up to overnight in the fridge.  
  3. Brush grill or pan with with olive oil or cooking spray. Preheat grill or pan over medium high heat. Grill marinated chicken for about 5-6 min on each side until cooked through. Remove chicken from grill and allow to rest for 10 minutes. Slice the chicken against the grain. 
  4. Take 1/4 cup of reserved dressing that was set aside in refrigerator and whisk in Greek yogurt.
  5. Arrange a bowl with grains on bottom, grilled chicken, toppings of your choice, and and drizzle of Greek yogurt dressing. Serve and enjoy!