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High-Protein Mediterranean Chicken Bowls

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A celebration of vibrant Mediterranean flavors, packed with protein and fresh vegetables, this dish captures the essence of wholesome living.

Ingredients

Scale
  • 2 large chicken breasts (about 1 pound total)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • 1/4 cup tzatziki sauce (optional, for serving)

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, dried oregano, garlic powder, paprika, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  2. Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
  3. Grill the chicken: Preheat grill or skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes per side, until it reaches an internal temperature of 165°F (75°C). Let rest before slicing.
  4. Combine the vegetables: In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Drizzle with lemon juice and toss gently.
  5. Assemble the bowls: Start with quinoa as the base, top with sliced chicken, add the vegetable mixture, and sprinkle with crumbled feta. Add tzatziki if desired and serve immediately.

Notes

For extra flavor, consider marinating the chicken overnight. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/high-protein-mediterranean-chicken-bowls-recipe/

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