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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare pickles, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Remove from heat; let stand 20 minutes at room temperature. Drain. | 2. To prepare sauce, combine yogurt, tahini, juice, and 2 tablespoons water in a small bowl, stirring well with a whisk. Refrigerate until ready to use. | 3. To prepare bowls, combine quinoa and 1 teaspoon oil in a medium bowl; toss to coat. Add kale and 1/2 cup parsley. Toss to combine. | 4. Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with spice mixture; gently pat onto chicken (chicken will be heavily coated). Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook 2 minutes or until done. Let stand 5 minutes. Thinly slice chicken. | 5. Preheat broiler to high. | 6. Arrange pita triangles in a single layer on a baking sheet; coat pita evenly with cooking spray. Broil 1 to 2 minutes on each side or until crisp. | 7. Place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup tomatoes, 1/4 cup cucumber, 2 tablespoons chickpeas, one-fourth of olives, one-fourth of cheese, one-fourth of pickled onion, and one-fourth of sliced chicken. Drizzle evenly with yogurt mixture. Top evenly with pita wedges. Sprinkle bowls evenly with remaining 1/4 cup parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
greek yogurt	1/2	cup		-	-	-	-
tahini	1 1/2	1/2		2052.0	94.28399999999999	64.116	172.8
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	2	tablespoons		0.0	0.0	0.0	0.0
quinoa	2	cups	cooked	-	-	-	-
olive oil	2	teaspoons	divided	79.56	0.0	0.0	9.0
kale	1	cup	chopped	7.84	1.4	0.6848	0.1488
flat leaf parsley	3/4	cup	chopped divided	-	-	-	-
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
oregano	3/4	teaspoon	dried	1.9875	0.5169	0.0675	0.0321
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken breast	2	boneless	skinless boneless	-	-	-	-
wheat pita bread	0.5		cut separated	-	-	-	-
cooking spray				-	-	-	-
grape tomato	1	cup		-	-	-	-
english cucumber	1	cup	sliced	-	-	-	-
chick pea	1/2	cup	canned rinsed drained	-	-	-	-
kalamata olive	12		sliced	-	-	-	-
feta cheese	1 1/2	1/2	crumbled	594.0	9.2025	31.9725	47.88

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.