About three months ago I made chicken kabab quinoa bowls for our weekly Bowl Night and it went over so well that I decided to do it all over again. The protein is the same, but I decided to change a few things up this time. Could I say one version is better than the other? Absolutely not. They were both delicious; but I like to give y’all options, so here ya go.
Start by chopping boneless skinless chicken breast (I used a little under 1.5 lb) into nugget sized pieces and marinate it with one carton of plain Greek yogurt and kabab seasoning. Bake at 375 for 20 minutes. They came out perfectly tender, fyi. While the chicken is in the oven, cook up some farro (I use the quick cooking kind so it’s done in under 15 minutes). While both the chicken and farro are going, make some whipped feta by placing feta, Greek yogurt, garlic (or garlic powder), dill, and a bit of olive oil in a food processor and purée into submission. No measurements, you’ll just need to add a little of this and a little of that until it’s the right texture. For the rest of the fixins I used asparagus (I cheated and used one of those steamfresh microwave bags and then chopped them up), hummus (I used Ithaca Hummus’ lemon beet flavor), chopped cornichons, and pita chips.
So now you’ve got two options when it comes to making a chicken kabab bowl. I don’t care which one you go with, but clearly I’m saying you need to be making yourself a chicken kabab bowl…has that been clear?