Greek-Style Chicken and Chickpea Bowls

4 servings

prepPreheat oven to 425°F / 220°C
prepSet aside large sheet pan
1 cup / 185 g tricolor or white quinoa	Cook quinoa, 15 min		Divide & top with yogurt sauce, garnish
2 cups / 480 ml salted water
2 cups / 480 ml low-fat or whole milk Greek yogurt	Make yogurt sauce
2 teaspoons olive oil
juice of 1 lemon
2 teaspoons dried oregano
1½ teaspoons garlic powder
1½ teaspoons smoked paprika
kosher salt
ground black pepper
1 pound / 455 g boneless, skinless chicken breast, diced into 1-inch pieces	Coat chicken & chickpeas	Roast 425°F / 220°C, 14 min; broil 2 min
15 oz / 425 g can chickpeas, drained and rinsed
1 pint / 300 g cherry tomatoes, halved	Assemble quinoa salad
1 English cucumber, diced
1 small red onion, thinly sliced
2 tablespoons finely chopped fresh dill, plus additional for topping
juice of 1 lemon
2 tablespoons / 30 ml olive oil
2 tablespoons / 30 ml red wine vinegar
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper

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