Greek Chicken & Quinoa Salad with Sweet Peppers & Goat Cheese
Great for Grilling

Greek Chicken & Quinoa Salad

with Sweet Peppers & Goat Cheese

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Our hearty quinoa and vegetable salad gets pops of vibrant flavor from briny olives and pickled peppers—all tied together with an aromatic garlic-oregano vinaigrette. It makes for the perfect bed for our simply seasoned chicken.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Greek Chicken & Quinoa Salad with Sweet Peppers & Goat Cheese
Title
time-saving
tips & techniques
Red Quinoa
Feta Cheese
How to Cook Your Grains "Pasta" Style
Apple Cider Vinegar
Oregano
How To: Peel Garlic
Garlic
Sweet Pepper
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa:
1 Cook the quinoa:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & make the vinaigrette:
2 Prepare the ingredients & make the vinaigrette:

While the quinoa cooks, wash and dry the fresh produce. Roughly chop the piquante peppers. If you received olives with pits, use the flat side of your knife to smash the olives, then remove and discard the pits. Roughly chop the olives. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). 

In a medium bowl, combine the oregano, vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir in 2 tablespoons of olive oil until thoroughly combined. 

STOVE: Peel and medium dice the onion. Cut off and discard the sweet pepper stems; remove and discard the cores, then medium dice.
GRILL: Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the sweet pepper stems; remove and discard the cores, keeping the peppers intact. 

 

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with foil to keep warm.

 

 


Cook the vegetables:
4 Cook the vegetables:

STOVE: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.  
GRILL: Place the onion rounds and cored sweet peppers in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the onion layers intact. Grill the onion 8 to 9 minutes per side, or until charred and tender. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until slightly softened. Transfer the vegetables to a cutting board and roughly chop. 

Finish & serve your dish:
5 Finish & serve your dish:

Slice the cooked chicken crosswise. To the pot of cooked quinoa, add the cooked vegetables, chopped piquante peppers and olives, and half the vinaigrette. Season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished quinoa topped with the sliced chicken, remaining vinaigrette, and cheese (crumbling before adding). Enjoy! 

Tips from Home Chefs

Get Plans

Greek Chicken & Quinoa Salad

Cook the quinoa:
1 Cook the quinoa:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & make the vinaigrette:

While the quinoa cooks, wash and dry the fresh produce. Roughly chop the piquante peppers. If you received olives with pits, use the flat side of your knife to smash the olives, then remove and discard the pits. Roughly chop the olives. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). 

In a medium bowl, combine the oregano, vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir in 2 tablespoons of olive oil until thoroughly combined. 

STOVE: Peel and medium dice the onion. Cut off and discard the sweet pepper stems; remove and discard the cores, then medium dice.
GRILL: Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the sweet pepper stems; remove and discard the cores, keeping the peppers intact. 

 

Prepare the ingredients & make the vinaigrette:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with foil to keep warm.

 

 


4 Cook the vegetables:

STOVE: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.  
GRILL: Place the onion rounds and cored sweet peppers in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the onion layers intact. Grill the onion 8 to 9 minutes per side, or until charred and tender. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until slightly softened. Transfer the vegetables to a cutting board and roughly chop. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Slice the cooked chicken crosswise. To the pot of cooked quinoa, add the cooked vegetables, chopped piquante peppers and olives, and half the vinaigrette. Season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished quinoa topped with the sliced chicken, remaining vinaigrette, and cheese (crumbling before adding). Enjoy! 

Browse Steps
1 of 5