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GREEK CHICKEN BOWLS WITH THRIVE MARKET

Hi friends and happy Friday! If you are following me on Instagram, you may have seen a sponsored post I did for Thrive Market’s new meat and seafood line.  I was super excited to hear about this when they reached out to me because I knew season (vacation season) was right around the corner and I absolutely hate going to the grocery store with 300 other people, not to mention, everything runs out of stock.  I was also happy because let’s face it the less time you spend in the grocery store, the more time you have with your family or scrolling through Pinterest if you’d rather.  

thrive market meats

package from thrive market

When the package arrived, it was insulated with ice packs keeping the meat cool.  Speaking of the meat, Thrive Market’s meats are ethically sourced and sustainably raised which is what I prefer when selecting meats.  They also offer tons of other stuff to stock your pantry, if you’d like to check all of that out here. Now on to the best part!

yummy greek bowls

This time of year in Florida heats up pretty quickly so I find myself craving things that are filling but a little on the lighter side.  Today I’m sharing with you my Greek Chicken Bowls that I cooked up with the meat that Thrive Market sent me.  It’s a super quick and easy meal to throw together for dinner and the leftovers are perfect to take to work for lunch!  Check out the recipe below!

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GREEK CHICKEN BOWLS

Ingredients

  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 TBSP TAZIKI SAUCE
  • 1/4 CUP DICED CUCUMBER
  • 1/4 CUP GRAPE OR CHERRY TOMATOES HALVED
  • 1/4 CUP CHOPPED RED ONION
  • 1/4 CUP CRUMBLED FETA
  • 1/4 CUP KALAMATA OLIVES (PITTED)
  • 1 CUP QUINOA
  • 2 CHOPPED BAKED CHICKEN BREASTS
  • 2 TBSP GARLIC HUMMUS
  • SALT + PEPPER

Instructions

  1. SET OVEN TO BAKE AT 350 DEGREES.  ON A SHEET PAN COVERED WITH ALUMINUM FOIL ADD CHICKEN BREATS AND DRIZZLE WITH OLIVE OIL. ADD SALT AND PEPPER TO YOUR LIKING.  BAKE FOR 30-35 MINUTES OR UNTIL CHICKEN IS GOLDEN AND COOKED THROUGH THEN SET ASIDE TO COOL. 



  2. WHILE CHICKEN IS BAKING COOK QUINOA ACCORDING TO PACKAGE AND BEGIN PREPARING VEGETABLES THEN CUT UP THE CHICKEN INTO SQUARE CHUNKS. 
  3. ADD QUINOA TO BOWLS AND DIVIDE THE VEGGIES TO EACH BOWL. CONTINUE TO DRESS EACH BOWL WITH HUMMUS, TAZIKI, AND FETA. ADD EXTRA SALT AND PEPPER TO TASTE.

Recipe Notes

THIS RECIPE SERVES TWO, BUT YOU CAN EASILY CHANGE THAT BY DOUBLING IT!

I hope ya’ll enjoy this fine weekend!  Got anything good planned?  I’d love to hear if you’ve made this dish and the turnout!  Feel free to tell me all about it in the comments below!

Cheers-  Ashley Nicole

 

 

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