Photo: Jennifer Causey
Hands-on Time
35 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 bowl)

The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. Make a few extra batches of the rub and store it in an airtight container to use all summer long.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Preheat broiler to high.

Step 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.

Step 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.

Ratings & Reviews

Perfect weeknight meal

liafinney
May 11, 2016
Very good! Family really enjoyed. The only thing I did differently was I blanched the kale. 

Very tasty!

Ema
July 26, 2017
Fairly quick and easy-made some changes to accommodate what I had available; used spinach instead of kale,farro instead of quinoa, and boneless thighs instead of breasts. Added some roasted garlic and a bit of dill to yogurt sauce and a splash of white balsamic vinegar to thin it rather than water. Did one and a half pita rounds which I baked with a bit of oil and mix of cumin and ras el hanout spice mix; we used the extra yogurt sauce to dip those in. Having the farro in the freezer made this a lot quicker for prep-mostly just slicing the onion, which was delicious. Sure I will make this again.

Delicious

leail
April 15, 2016
This was a great and easy recipe to put together and was very good.  

Yummm

Lindsay
February 15, 2017
it's so exciting when something it's totally healthy tastes this delicious! I'm not a fan of olives so I skipped those. But the pickled red onions are amazing and the spice rub for the chicken is so tasty! I added a little bit of dill weed to the tzatziki sauce. I'd recommend that. Also, I found it easier to toast the pita chips in the oven at 375° rather than using the broiler. Thus is a fantastic recipe for meal prepping 5 lunches for the week or 5 dinners.