Greek Grilled Chicken Bowl

Notes Preheated combi oven set to convection, low fan, 350°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.

1	each	Cuisine Solutions Grilled Chicken Breast, thawed
8	oz.	Cuisine Solutions Quinoa Blend
1½	fl. oz.	Lemon-Oregano Vinaigrette
2	oz.	Roasted cherry tomatoes
1½	oz.	Cucumber, Euro, seeded, ½" dice
1	oz.	Feta cheese, crumbled
1	oz.	Kalamata olives
¼	cup	Dill-tzatziki
1	oz.	Grilled red onions
1	tsp.	Dill, fresh, rough chop
		Olive oil, as needed
		Water, as needed

Lightly oil a sizzle platter and place chicken on it. Place piles of roasted tomatoes and grilled red onions next to chicken on sizzle platter, and drizzle olive oil over everything. Place sizzle platter in oven for 7 minutes, roast until heated thoroughly.
Place sauté pan over medium heat, add 2 Tbsp. water and the quinoa. Heat thoroughly, stirring occasionally. When hot, stir in lemon-oregano vinaigrette. Remove from heat and spoon into center of service bowl.
Remove chicken and vegetables from oven. Slice chicken breast on bias 1/2". Transfer to bowl and shingle in a line following curve of bowl.
Plate as shown in photo (piles of each item over quinoa):
- Cucumber
- Feta
- Roasted cherry tomatoes
- Kalamata olives
- Grilled red onion
- Dill tzatziki
Garnish with dill and serve immediately.