Greek Chicken Bowl

Greek Chicken Bowl

Greek Chicken Bowl

A wonderful summer salad for a main course. Simple to assemble and wonderfully tasty, it brings me back to the summer holidays on Greek islands.

Serves 4

Ingredients:

4 ounces feta cheese, drained

1/2 medium red onion, thinly sliced

Lemon juice (approximately 2 lemons)

1 clove garlic, minced

2 tsp oregano

1/2 tsp marjoram

1 1/2 tsp salt

1/4 tsp ground black pepper

4 boneless, skinless chicken thighs

1 1/4 cups quinoa, rinsed well

2 cups water

1/2 cucumber, sliced into 1/2-inch-thick rounds

1 cup cherry tomatoes, halved or quartered if large

1/2 cup olives

Method:

First cook the chicken.

Preheat the oven when required to 220°C / 200° Fan / 425°F / Gas Mark 7.

Arrange a rack in the middle of the oven and line a rimmed baking sheet with aluminium foil; set aside.

Place the onion and 1 tbsp. lemon juice in a small bowl and toss to combine; set aside.

Place the garlic, oregano, marjoram, pepper, 1 tsp of the salt, and 60 ml of lemon juice in a large bowl and stir to combine.

Add the chicken and toss to coat.

Place the chicken on the prepared baking sheet.

Roast until the chicken is cooked through which will take approximately 20 minutes.

Meanwhile, you can cook the quinoa as per the instructions on the packet.

Place the quinoa, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed. This will take around 15 minutes. Transfer the quinoa to a dish and let it cool completely.

To make the salads I serve them directly onto the plates.

To assemble, divide the quinoa between the plates. Add a chicken thigh, and then divide the red onion, cucumbers, tomatoes, and olives between the plates. Finally divide the feta between the plates and serve.

This dish can be served at room temperature or chilled.

Additional Notes:

Use items in the dish that you enjoy and make this salad your own. I love to serve this on a bed of lettuce leaves.

You can make this ahead. The quinoa can be cooked ahead and stored in the refrigerator once cool. Store the vegetables in an airtight container in the refrigerator.

Freezing Notes:

The chicken and quinoa can be made ahead and refrigerated in separate containers and stored for up to 5 days.

Equipment Used:

Knife

Chopping Board

Storage Containers

Baking Sheet

Saucepan

Serving Bowl.

Recipe credit: Emma Alexander-Cook IIN Health Coach.

Emma Alexander-Cook

My name's Emma. I've been living gluten-free for over 25 years, and I've been dairy-free for over five years.

Health and Auto-immune Diseases

I have auto-immune diseases and expected to be on medicine for the rest of my life, but I didn't want to live like that. My rheumatology Doctor was so supportive of the change I wanted to make, and with their help, I now manage my auto-immune diseases by being strict with my diet.

It can be quite frightening when you first find out you have to change the way you eat but for some of us' Food is our medicine.'

I have several websites, write blogs, and I'm currently in the process of writing a book.

I trained to be Holistic Health Coach, Meditation and Mindfulness Teacher and Certified Gluten Free Practitioner in order to heal myself, my family and others who find themselves on the same journey as myself.

Websites include:

www.emmaalexandercook.com

www.savemoneyfreezefood.com

www.livefreelovelife.com

www.cooksprojects.com

Photography

Our love for photography started on our travels. We wanted to capture images of the areas we travelled to both for our own records and for our family back at home. Some of these images were reproduced as watercolours. Our favourite images we display at home and friends often asked where we had purchased the pictures! Now you can purchase them online directly from us.

Coaching and Consultancy

Previously an IT Manager my skill set has come in very handy as I am both a Health Coach and also offer consultancy for small business starts up and fellow Health Coaches. This has included building websites and online profiles.

Our Family

Family is everything to me! We have a family of four boys where the age difference between the youngest and the eldest is 18 years. Two of our sons are also Gluten Free and Dairy Free. Emma is a Health Coach who specialises in helping individuals and families achieve their health and wellness goals. Ian runs his own business which began developing a Race Timer for diecast model cars.

http://www.glutenfreedairyfreefamily.com
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Tex-Mex Quinoa Salad