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Ingredients
  • subheading: Pickles:
  • ¼ cup water
  • ¼ cup cider vinegar
  • 2 teaspoons sugar
  • ½ cup very thinly sliced red onion
  • subheading: Sauce:
  • ½ cup 2% reduced-fat Greek yogurt
  • 1 ½ tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • subheading: Bowls:
  • 2 cups cooked quinoa
  • 2 teaspoons olive oil, divided
  • 1 cup baby kale, chopped
  • ¾ cup chopped fresh flat-leaf parsley, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 (4-ounce) skinless, boneless chicken breast cutlets
  • ½ (6-inch) whole-wheat pita, cut into 6 wedges, then separated
  • Cooking spray
  • 1 cup grape tomatoes, halved
  • 1 cup thinly sliced cucumber
  • ½ cup canned chickpeas, rinsed and drained
  • 12 kalamata olives, thinly sliced
  • 1.5 ounces feta cheese, crumbled
Steps
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