Name: Greek Chicken Power Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked quinoa; ½ cup crumbled feta cheese (reduced fat); 1 cup plain fat-free Greek yogurt; 1 cucumber (peeled and diced); ½ to 1 teaspoon salt (or to taste); ¼ teaspoon cracked black pepper (or to taste); Juice of ½ lemon; ¼ cup packed fresh dill; 1 tablespoon finely chopped fresh oregano; ½ teaspoon garlic powder; 2 boneless skinless chicken breasts (or 3-4 chicken thighs); 2 tablespoons olive oil; 1 tablespoon finely chopped fresh oregano; 2 teaspoons finely chopped fresh basil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 large cucumber (peeled and chopped); ½ red onion (chopped); ½ teaspoon garlic powder; 2 teaspoons fresh lemon juice; 2 teaspoons olive oil; Salt and pepper to taste; 1 cup 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 olive oil; Salt and pepper to taste; 1 teaspoon dried Italian seasoning

Description

Quick and nutritious Greek Chicken Power Bowls filled with protein and vibrant flavors, perfect for busy weeknights.

Ingredients

Scale

2 cups cooked quinoa
½ cup crumbled feta cheese (reduced fat)
1 cup plain fat-free Greek yogurt
1 cucumber (peeled and diced)
½ to 1 teaspoon salt (or to taste)
¼ teaspoon cracked black pepper (or to taste)
Juice of ½ lemon
¼ cup packed fresh dill
1 tablespoon finely chopped fresh oregano
½ teaspoon garlic powder
2 boneless skinless chicken breasts (or 3–4 chicken thighs)
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh basil
1 teaspoon garlic powder
Salt and pepper to taste
1 large cucumber (peeled and chopped)
½ red onion (chopped)
½ teaspoon garlic powder
2 teaspoons fresh lemon juice
2 teaspoons olive oil
Salt and pepper to taste
1 cup 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 olive oil
Salt and pepper to taste
1 teaspoon dried Italian seasoning

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Instructions

Preheat oven to 400 degrees.
Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.
Prepare the dressing by combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.
Stir together all cucumber salad ingredients in a bowl. In a separate bowl, stir together tomato salad ingredients.
Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately!

Notes

For added crunch, toss in some toasted nuts or seeds. Let the chicken marinate to deepen the flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling and Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg