Name: Mediterranean Chicken Power Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: – 2 cups (480 ml) cooked quinoa; – 1/2 cup (60 g) crumbled feta cheese, (I use reduced fat); – 1 cup (240 ml) plain fat free Greek yogurt; – 1 cucumber, peeled and diced; – 1/2-1 teaspoon (8 ml) salt, or to taste; – 1/4 teaspoon (1 ml) cracked black pepper, or to taste; – juice of 1/2 lemon; – 1/4 cup (15 g) packed fresh dill; – 1 tablespoon (15 ml) finely chopped fresh oregano; – 1/2 teaspoon (3 ml) garlic powder; – 2 boneless skinless chicken breasts; – 2 tablespoons (30 ml) olive oil; – 1 tablespoon (15 ml) finely chopped fresh oregano; – 2 teaspoons (10 ml) finely chopped fresh basil; – 1 teaspoon (5 ml) garlic powder; – salt and pepper to taste; – 1 large cucumber, peeled and chopped; – 1/2 red onion, chopped; – 1/2 teaspoon (3 ml) garlic powder; – 2 teaspoons (10 ml) fresh lemon juice; – 2 teaspoons (10 ml) olive oil; – salt and pepper to taste; – 1 cup (240 ml) cherry or grape tomatoes, halved; – chopped fresh basil; – salt and pepper to taste; – 2 15-ounce cans chickpeas, drained, rinsed, and set aside; – 1 tablespoon (15 ml) olive oil; – salt and pepper to taste; – 1 teaspoon (5 ml) dried Italian seasoning

Description

Discover the ultimate Mediterranean Chicken Power Bowl recipe packed with nutritious ingredients and vibrant flavors. Elevate your meal prep game today!

Ingredients

– 2 cups (480 ml) cooked quinoa
– 1/2 cup (60 g) crumbled feta cheese, (I use reduced fat)
– 1 cup (240 ml) plain fat free Greek yogurt
– 1 cucumber, peeled and diced
– 1/2-1 teaspoon (8 ml) salt, or to taste
– 1/4 teaspoon (1 ml) cracked black pepper, or to taste
– juice of 1/2 lemon
– 1/4 cup (15 g) packed fresh dill
– 1 tablespoon (15 ml) finely chopped fresh oregano
– 1/2 teaspoon (3 ml) garlic powder
– 2 boneless skinless chicken breasts
– 2 tablespoons (30 ml) olive oil
– 1 tablespoon (15 ml) finely chopped fresh oregano
– 2 teaspoons (10 ml) finely chopped fresh basil
– 1 teaspoon (5 ml) garlic powder
– salt and pepper to taste
– 1 large cucumber, peeled and chopped
– 1/2 red onion, chopped
– 1/2 teaspoon (3 ml) garlic powder
– 2 teaspoons (10 ml) fresh lemon juice
– 2 teaspoons (10 ml) olive oil
– salt and pepper to taste
– 1 cup (240 ml) cherry or grape tomatoes, halved
– chopped fresh basil
– salt and pepper to taste
– 2 15-ounce cans chickpeas, drained, rinsed, and set aside
– 1 tablespoon (15 ml) olive oil
– salt and pepper to taste
– 1 teaspoon (5 ml) dried Italian seasoning

Instructions

Preheat your oven to 400°F. Mix the chickpeas with olive oil, salt, pepper, and Italian seasoning, then spread them out on a baking sheet and bake for 15 minutes.
Create the dressing by blending all its ingredients in a food processor until smooth. For the best flavor, let it chill in the fridge for several hours, but it can also be used right away.
For the chicken, combine oil, oregano, basil, garlic powder, salt, and pepper, then coat the chicken with this mixture. Grill the chicken over medium heat for 5-8 minutes per side until fully cooked, then let it rest briefly before cutting into pieces.
Combine the cucumber salad ingredients in one bowl and the tomato salad ingredients in another bowl, mixing well.
To assemble the bowls, start with a base of quinoa, then layer with the chicken, cucumber salad, tomato salad, roasted chickpeas, and feta cheese. Finish by drizzling with the prepared dressing and serve right away.

Notes

Mix a spoonful of Greek yogurt into the cucumber salad for a creamier texture.
Marinate the chicken in a garlic powder, oregano, and basil mixture before grilling for enhanced flavor.
Top the bowls with fresh dill for an added burst of herb flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, Baking
Cuisine: Mediterranean

Nutrition

Calories: 400
Fat: 15g
Protein: 25g

Keywords: quinoa salad, feta chicken, cucumber tomato, roasted chickpeas, Greek dressing, Mediterranean bowl