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- 2 boneless, skinless chicken breasts - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved These main parts make the base of your Greek chicken power bowls. The chicken gives protein and flavor. Quinoa adds a nice texture and is full of nutrients. Fresh veggies bring color and crunch. - 1 tablespoon extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 teaspoon red wine vinegar (optional) - 1/4 cup tzatziki sauce The olive oil and spices make the chicken tasty. Tzatziki sauce adds creaminess. The red wine vinegar is optional but can add a nice zing. - 1 cup crumbled feta cheese - 1/4 cup fresh parsley, finely chopped - Zest and juice of 1 lemon Garnishes finish the dish. Feta adds saltiness. Fresh parsley makes it bright and fresh. The lemon zest adds a pop of flavor that ties everything together. {{ingredient_image_2}} To start, I whisk together the marinade in a bowl. I use olive oil, dried oregano, garlic powder, salt, and black pepper. This mix gives the chicken a great flavor. Next, I add the chicken breasts to the bowl. I make sure to coat them well in the marinade. Cover the bowl and let it sit for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours in the fridge. I cook the quinoa next. I take a medium saucepan and combine the rinsed quinoa with vegetable broth. I place the pan over medium-high heat to bring it to a boil. Once boiling, I reduce the heat to low and cover it. I let it simmer for about 15 minutes until it’s tender. After that, I remove it from the heat and let it sit, covered, for another 5 minutes. Finally, I fluff the quinoa with a fork and set it aside. Next, I preheat the grill or a nonstick skillet over medium-high heat. I place the marinated chicken on the grill. I cook it for about 6 to 7 minutes on each side. I check the internal temperature; it should reach 165°F. Once cooked, I take the chicken off the grill and let it rest for 5 minutes before slicing it into thin strips. While the chicken rests, I prepare the salad. In a large mixing bowl, I add halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives. I sprinkle in chopped parsley as well. Then, I drizzle fresh lemon juice and red wine vinegar over the top. I gently toss everything together to mix the flavors. Now comes the fun part: assembling the bowls. I start with a generous scoop of quinoa at the bottom. Next, I layer the sliced grilled chicken on top. Then, I add a portion of the salad mixture. To finish, I sprinkle crumbled feta cheese over each bowl and drizzle tzatziki sauce for a refreshing touch. For the last touch, I add fresh lemon zest on top of each bowl. This gives it a burst of flavor. I serve them right away and enjoy the vibrant, tasty Greek chicken power bowls! - Best marination time: I recommend marinating the chicken for at least 30 minutes. This helps the flavors soak in well. For a deeper taste, let it sit for 2 hours in the fridge. - Flavor enhancement tips: Use fresh herbs if you can. Fresh oregano or thyme adds a bright touch. You can also add a splash of lemon juice for a zing. - Alternatives to grilling the chicken: If you don't have a grill, use a nonstick skillet. Sear the chicken on medium heat for a nice crust. Bake it in the oven at 375°F for 20 to 25 minutes if you prefer. - Ensuring perfect quinoa texture: Rinse the quinoa well before cooking. This removes bitterness. Once cooked, let it sit covered for 5 more minutes. Fluff it with a fork for light and fluffy grains. - Pairing ideas: Serve these bowls with crusty whole grain bread. A side of roasted veggies also works well. You can add a dollop of hummus for extra flavor. - Meal prep considerations: These bowls are great for meal prep. Store the quinoa, chicken, and salad in separate containers. This keeps everything fresh and tasty throughout the week. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator to enhance the flavors and tenderness. Rinse Quinoa Thoroughly: Always rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter. Rest the Chicken: Let the grilled chicken rest for about 5 minutes after cooking. This helps retain its juices, resulting in a more succulent bite. Customize Your Salad: Feel free to add other ingredients to the salad, such as bell peppers or avocado, to suit your taste and boost nutrition. {{image_4}} You can switch the chicken for other proteins. Try grilled shrimp or sliced beef. Both add great flavor and fit well. For a vegetarian option, use chickpeas or grilled tofu. These options keep the bowl filling and delicious. If you want a different base, try brown rice or farro instead of quinoa. Both give a hearty feel and taste great. You can also use seasonal vegetables. Swap in zucchini, bell peppers, or even roasted sweet potatoes when they are fresh. This makes your bowl vibrant and full of nutrients. To amp up the taste, add fresh herbs like basil or dill. These herbs brighten the dish and add new layers of flavor. You can also customize the dressing. Mix in a bit of honey or mustard for a sweet twist. A hint of spice, like red pepper flakes, can also kick it up a notch. To keep your Greek chicken power bowls fresh, store leftovers in airtight containers. This helps prevent any odors from mixing in your fridge. You can keep the bowls in the fridge for up to three days. After serving, let the bowls cool down before placing them in the fridge. This keeps the food safe and helps maintain texture. If you have extra tzatziki sauce, store it separately to avoid soggy ingredients. You can freeze Greek chicken power bowls for longer storage. First, let the bowls cool completely. Then, place them in freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. These bowls can be stored for up to three months in the freezer. For reheating, thaw the bowls overnight in the fridge. You can warm them in the microwave or an oven. If using a microwave, heat in short bursts, stirring in between to ensure even warming. Assembling bowls ahead of time makes meals quick and easy. Prepare the quinoa and chicken in advance. You can chop the veggies and store them separately to maintain freshness. Keep the dressing and tzatziki sauce aside until you’re ready to eat. This way, the flavors stay bright, and the texture remains crunchy. By prepping ahead, you save time and enjoy tasty meals all week. You should marinate the chicken for at least 30 minutes. For more flavor, it can sit for up to 2 hours. Marinating makes the chicken juicy and tasty. Yes, you can make this recipe gluten-free. Just use gluten-free quinoa. Check all your other ingredients to ensure they are gluten-free too. If you need a substitute for feta cheese, try goat cheese or a dairy-free option. Both options give you a similar creamy texture. You can also skip cheese for a lighter bowl. Store leftovers in airtight containers. Keep them in the fridge for up to three days. To reheat, warm in the microwave or on the stove. Yes, this recipe is great for meal prep. You can prepare bowls ahead of time. Just store the chicken, quinoa, and salad separately until you’re ready to eat. In this post, we explored a tasty power bowl recipe that highlights chicken, quinoa, and fresh veggies. You learned about the marination process, cooking techniques, and how to assemble your bowl. I shared tips for meal prep and storage, along with tasty variations to mix things up. To sum up, these nutritious bowls are versatile, easy to make, and delicious. You can adapt them to fit your taste. Enjoy your cooking and the vibrant flavors you create!

Greek Chicken Power Bowls

A nutritious and flavorful bowl featuring marinated grilled chicken, quinoa, fresh vegetables, and feta cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced into bite-sized pieces
  • 1 2 red onion, thinly sliced
  • 1 2 Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 1 4 fresh parsley, finely chopped
  • 1 piece zest and juice of 1 lemon
  • 1 teaspoon red wine vinegar (optional)
  • 1 4 tzatziki sauce

Instructions
 

  • In a medium mixing bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and freshly ground black pepper. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and let marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Place the saucepan over medium-high heat and bring to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and set aside.
  • Preheat a grill or a nonstick skillet over medium-high heat. Grill the marinated chicken for approximately 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing into thin strips.
  • In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, and chopped parsley. Drizzle the mixture with fresh lemon juice and red wine vinegar (if using). Gently toss the ingredients to combine.
  • To assemble each power bowl, start with a generous scoop of quinoa as the base. Add a layer of sliced grilled chicken on top, followed by a portion of the salad mixture. Sprinkle crumbled feta cheese over each bowl and finish with a drizzle of tzatziki sauce for a refreshing touch.
  • For an extra burst of flavor, garnish with fresh lemon zest. Serve immediately and enjoy your vibrant Greek chicken power bowls!

Notes

For extra flavor, let the chicken marinate longer.
Keyword chicken, healthy, Mediterranean, quinoa, salad