Name: Mediterranean Chicken Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 1 lemon (zested and juiced); 3 cloves garlic (minced); 2 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup dry quinoa; 2 cups low-sodium chicken broth; 1 large English cucumber (diced); 1 pint cherry tomatoes (halved); 1/3 cup Kalamata olives (pitted and sliced); 1/2 small red onion (thinly sliced); 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley (chopped)

Mediterranean Chicken Power Bowls

FruityRadish7674

These Mediterranean Chicken Power Bowls deliver a vibrant, satisfying, and muscle-building dinner that’s as beautiful as it is delicious. Juicy, herby chicken is paired with fluffy quinoa for complete protein, while crisp veggies, briny olives, and creamy feta add Mediterranean flair and irresistible texture contrast. The marinade infuses the chicken with citrus and herbaceous notes, and using chicken broth to simmer the quinoa layers in extra savoriness. This bowl is fresh, filling, and designed to help you power through your fitness goals—perfect for California’s late summer evenings. Easy prep and bold flavors make this a dinner you’ll crave again and again.

Ingredients

Instructions

In a large bowl, whisk together 1 tbsp olive oil, lemon zest and juice, garlic, oregano, smoked paprika, salt, and pepper. Add chicken breasts, toss to coat, and marinate for at least 10 minutes (while you prep other ingredients).
Rinse quinoa under cold water. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
While quinoa cooks, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken breasts and cook 5-6 minutes per side, or until golden and cooked through (internal temp 165°F). Rest 3 minutes, then slice thinly.
In a bowl, toss diced cucumber, cherry tomatoes, olives, and red onion.
To assemble, divide quinoa among 4 bowls. Top each with sliced chicken, veggie mixture, feta cheese, and chopped parsley. Serve with extra lemon wedges if desired.