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–+ servings
Chicken on top of quinoa with vegetables

Pepperoncini Chicken Bowls

Melissa
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course dinner, lunch, meal prep
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup pepperoncini rings chopped fine
  • 1 oz lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 pinch dried oregano
  • 7 tbsp. olive oil
  • 1 lb chicken breast boneless and skinless
  • 2 tablespoon Greek yogurt heaping
  • 2 cups quinoa cooked (or other whole grain of your choice)
  • Toppings of choice such as cucumber slices, olives, feta or goat cheese, hummus, roasted peppers, and/or avocado

Instructions
 

  • 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. 
  • Measure out ¼ 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.  
  • 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. 
  • Take ¼ cup of reserved dressing that was set aside in refrigerator and whisk in Greek yogurt.
  • Arrange a bowl with grains on bottom, grilled chicken, toppings of your choice, and and drizzle of Greek yogurt dressing. Serve and enjoy!
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 482kcalCarbohydrates: 22gProtein: 29gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 73mgSodium: 144mgPotassium: 642mgFiber: 3gSugar: 2gVitamin A: 77IUVitamin C: 13mgCalcium: 41mgIron: 2mg
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