Cookwith

Name: Mediterranean Grilled Chicken and Veggie Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 medium boneless, skinless chicken breasts (about 8 oz each); 2 tbsp extra-virgin olive oil, divided; 1 tbsp lemon juice; 2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp ground black pepper; 1/4 tsp salt; 1 small zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 cup cherry tomatoes, halved; 4 cups fresh baby spinach; 1/2 cup cooked quinoa; 1/4 cup crumbled feta cheese (optional); 2 tbsp fresh parsley, chopped; 1/4 cup plain Greek yogurt (for sauce); 1 tbsp finely chopped dill (for sauce); 1 tsp lemon zest (for sauce); 1 garlic clove, minced (for sauce)

Mediterranean Grilled Chicken and Veggie Power Bowls

SmoothSpatula7997

This Mediterranean Grilled Chicken and Veggie Power Bowl is a vibrant, protein-packed meal perfect for keeping blood sugar stable and taste buds satisfied. The combination of lean grilled chicken, fiber-rich veggies, and quinoa offers sustained energy, while the herby yogurt sauce brings a tangy, refreshing finish. Everything comes together quickly and delivers beautiful color and texture for a feel-good dinner that doesn’t sacrifice flavor. Ideal for a Californian summer night, it’s wholesome, filling, and full of Mediterranean sunshine.

Ingredients

Instructions

In a bowl, whisk 1 tablespoon olive oil, lemon juice, oregano, garlic powder, smoked paprika, black pepper, and salt. Add chicken breasts and marinate for at least 15 minutes (up to 2 hours).
Heat a grill pan or outdoor grill over medium-high. Brush zucchini and red bell pepper with 1/2 tablespoon olive oil. Grill veggies for 3-4 minutes per side until charred and tender. Grill chicken 5-6 minutes per side, until cooked through. Let rest 5 minutes, then slice thinly.
Toss spinach with remaining 1/2 tablespoon olive oil and a pinch of salt. Divide spinach, quinoa, grilled veggies, cherry tomatoes, and sliced chicken into 2 bowls.
In a small bowl, mix Greek yogurt, dill, lemon zest, and minced garlic to make a herby yogurt sauce.
Top bowls with feta (if using) and parsley. Drizzle with herby yogurt sauce. Serve immediately.