- In a gallon freezer bag, combine olive oil, 1 tablespoon Aged Balsamic Vinegar of Modena, 1 tablespoon Spinach & Herb Seasoning and Garlic Garlic Seasoning; add chicken. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Prepare quinoa according to package directions, adding 1 tablespoon Spinach & Herb Seasoning to pan. In small bowl, combine yogurt, milk, feta and remaining 1½ teaspoons Spinach & Herb Seasoning; salt and pepper as desired.
- Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Slice.
- Toss cooked quinoa with remaining 1 tablespoon Aged Balsamic Vinegar of Modena and divide among 6 large bowls. Top with chicken, tomatoes, cucumbers, onions and olives. Drizzle with feta sauce.
Makes 6 servings.
Make Ahead & Freeze: Prepare step 1. Prepare quinoa in step 2; cool and place in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Nutrition per Serving: Calories:
400 Total Fat:
16g Sat. Fat:
Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.