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Greek Chicken Power Bowls with Quinoa Recipe

Greek Chicken Power Bowls with Quinoa Recipe
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★★★★★

5 from 27 reviews

Greek Chicken Power Bowls with Quinoa are a nutritious and balanced meal combining lean grilled chicken, protein-packed quinoa, and fresh Mediterranean vegetables. Enhanced with tangy tzatziki sauce and feta cheese, this dish is inspired by the Mediterranean diet and perfect for meal prepping, offering a flavorful bowl that supports muscle repair, sustained energy, and overall well-being.

Ingredients

Scale

Chicken Marinade

  • 1 lb boneless, skinless chicken breast, sliced
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Quinoa

  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium chicken broth

Vegetables and Toppings

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup crumbled feta cheese
  • 1 cup tzatziki sauce (store-bought or homemade)
  • Fresh parsley for garnish (optional)

Instructions

  1. Marinate Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the sliced chicken breast, ensuring all pieces are coated with the marinade. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor.
  2. Cook Quinoa: Rinse quinoa thoroughly under cold water to remove its natural bitterness. In a medium pot, bring 2 cups of water or low-sodium chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
  3. Cook Chicken: Heat a skillet over medium heat. Add the marinated chicken slices and cook for 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on both sides.
  4. Assemble Bowls: Divide the cooked quinoa evenly into bowls. Top each bowl with the cooked chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
  5. Add Tzatziki and Garnish: Drizzle tzatziki sauce generously over each assembled bowl. Garnish with fresh parsley, if desired, and serve immediately for optimal freshness.

Notes

  • For extra flavor, marinate the chicken overnight.
  • Use low-sodium chicken broth for a richer quinoa taste with less salt.
  • Make your own tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill.
  • To make this recipe vegetarian, substitute chicken with grilled halloumi or tofu.
  • Store leftovers in airtight containers for up to 3 days; add tzatziki fresh before serving.
  • This recipe is gluten-free and can be adapted for keto or paleo diets by adjusting ingredients.

Nutrition

Keywords: Greek chicken bowl, quinoa bowl, Mediterranean diet, healthy chicken recipe, meal prep bowl, high protein bowl, tzatziki sauce

Find it online: https://lucabites.com/greek-chicken-power-bowls-with-quinoa-recipe/