Greek Chicken Bowl

Ingredients

• 4 skinless, boneless chicken breasts
• 2 green bell peppers, sliced
• 1/2 red onion, sliced
• 1/3 cup white wine
• 1 cup tri-color quinoa
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 1 tsp lemon-pepper seasoning
• Salt, to taste
• Pepper, to taste
• Tzatziki sauce
• 15oz can of garbanzo beans
• 1 cucumber, cut into 1/4 pieces
• 1 cup grape tomatoes, halved
• Extra virgin olive oil, to taste
• Rice vinegar, to taste
• 1/4 cup crumbled feta cheese
• 4 cloves garlic, minced
• 1 lemon, juice

Instructions

1. Place chicken breasts in a large Ziploc bag and marinate with 1/2 cup extra virgin olive oil, juice of 1/2 lemon, salt, pepper, oregano and basil for about two hours.
2. Add cup of quinoa and 2 cups water to a rice cooker. Set to cook.
3. In a large saute pan, heat olive oil at medium heat. Add garlic and saute for one minute.
4. Add peppers and red onion, salt, pepper, oregano and basil. Saute for about three-four minutes, add wine and cover. Turn heat down to medium-low.
5. Combine garbanzo beans, tomatoes, cucumber, feta, extra virgin olive oil and vinegar in a bowl. Sprinkle with salt and pepper to taste. Set aside in the refrigerator.
6. While quinoa, peppers and onion are cooking, heat your grill to about 400 degrees.
7. Grill chicken for about nine-ten minutes on each side.
8. Remove the cover off of the peppers and onion. When they have a bit of char and are soft to poke with a fork, remove from heat.
9. Assemble bowls with quinoa, cucumber-tomato-chickpea salad, peppers and onion, chicken, and top with tzatziki sauce. Sprinkle with fresh dill to garnish.