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Greek Bowls with Chicken and Spicy Roasted Red Pepper Feta Sauce

Filling quinoa bowls loaded with flavorful veggies, hearty chicken, and a spicy roasted red pepper feta sauce that is oh-so-good! The components may yield more than four servings depending on how much of each ingredient you prefer to use in each bowl you assemble.

Servings 4 servings
Author A Cookable Feast


Red Pepper Feta Sauce:

  • 2 red bell peppers
  • 1 8-ounce block (1 cup) feta cheese
  • 1/2 cup Greek yogurt
  • 1 tsp. lemon juice
  • 1/2 + 1/4 tsp. red pepper flakes
  • 1/2 tsp. raw minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried oregano

Bowl Components:

  • 4 beets
  • 1 1/2 cups quinoa
  • 3 cups water or stock
  • 2 cups cooked pulled chicken
  • 2 cups cooked chickpeas
  • 2 tightly-packed cups fresh spinach
  • 2 cups peeled and chopped cucumber (I chopped mine into wedges, then cut those wedges into quarters.)
  • 1/2 cup banana-pepper rings
  • 1/2 cup diced red onion


  1. Preheat oven to 400 degrees.
  2. Cut stems off of bell peppers, remove seed core, and slice lengthwise into quarters. Place cut-side-down in an oven-safe baking dish and let roast until soft and skin starts to get blistery and slightly charred, about 35-45 minutes.
  3. Cut tops off of beets and wrap individually in tin foil. Add to an oven-safe baking dish and roast in oven until soft when pierced with a fork, about 50-60 minutes. Let cool and then remove skins; you should be able to rub them off easily with your hands. Chop per your preference and set aside.
  4. Rinse the quinoa in a fine-mesh strainer. Add with the water or stock to a medium-sized pot. Bring to a boil, then cover and reduce the heat to medium-low and let simmer for 15 minutes, or until all of the water has been absorbed. Remove from heat and set aside.
  5. Add all sauce ingredients to a food processor or blender and process until smooth, pausing to scrape the sides of the mixing container as needed.
  6. Now it's time for the fun part: assembling the bowls! Line the bottom of each individual serving bowl with a layer of quinoa, then add your desired amounts of beets, chicken, chickpeas, spinach, cucumber, banana-pepper rings, and red onion. Top with generous dollops of red pepper feta sauce. And you're done! You have a spicy, flavorful, filling Greek-inspired quinoa bowl to enjoy.