Description
A vibrant and wholesome Greek Chicken Power Bowl packed with protein, fresh vegetables, and Mediterranean flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Juice of 1 lemon
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley
- Optional: 1/4 cup toasted pine nuts
- Optional: 1 avocado, sliced
- Homemade tzatziki sauce for drizzling
Instructions
- In a large bowl, mix olive oil, garlic, oregano, thyme, lemon juice, salt, and pepper.
- Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- While marinating, prepare the vegetables: dice the cucumber and red bell pepper, halve the cherry tomatoes, and slice the red onion.
- Heat a grill pan over medium heat. Grill chicken for 6–7 minutes per side or until fully cooked and browned. Let rest, then slice.
- In a bowl, layer cooked quinoa as the base. Arrange grilled chicken, vegetables, olives, and feta on top.
- Optional: Add parsley, pine nuts, avocado, and drizzle with tzatziki sauce.
Notes
Marinate chicken for full flavor and avoid overcooking by using a meat thermometer. Rinse quinoa before cooking for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: greek, chicken bowl, healthy, quinoa, mediterranean