Turkish Spiced Chicken Quinoa Bowls with Tomato Feta Salad

This vibrant bowl brings together tender, Turkish-spiced chicken, fluffy garlic-scallion quinoa and a refreshing tomato-cucumber salad topped with tangy feta cheese. A drizzle of creamy Greek yogurt sauce ties everything together for a satisfying, protein-rich meal.

Perfect for a quick weeknight dinner, this recipe is packed with flavor and texture. The warm spices complement the cool, crisp salad, while the quinoa provides a hearty base. It’s a balanced bowl that’s as delicious as it is nourishing.

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Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook quinoa according to package directions, using chicken stock concentrate in place of some water for extra flavor. Fluff with a fork and set aside.
2. While quinoa cooks, mince garlic and thinly slice scallions, keeping white and green parts separate. Dice tomato and mini cucumber into small pieces.
3. In a small bowl, whisk together Greek vinaigrette, yogurt and a pinch of salt and pepper to make the sauce. Set aside.
4. In another bowl, combine diced tomato, cucumber, half the scallion greens, feta cheese, olive oil, sugar and a pinch of salt and pepper. Toss gently to make the salad.
5. Pat chicken cutlets dry and season all over with Turkish spice blend, salt and pepper.
6. Heat cooking oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Let rest briefly, then slice.
7. Fluff quinoa again and stir in minced garlic and remaining scallion whites. Divide quinoa among bowls.
8. Top quinoa with sliced chicken, tomato-cucumber salad and a drizzle of the yogurt sauce. Garnish with remaining scallion greens. Serve warm.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with grilled shrimp, tofu or lamb. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Assemble just before serving to keep the salad crisp.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free. Ensure your spice blend and stock concentrate are certified gluten-free if needed.