Description
A vibrant and satisfying Greek-inspired power bowl featuring marinated grilled chicken, fresh veggies, quinoa or rice, and a creamy hummus dressing. Perfect for easy, healthy meal prep lunches.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 12 oz / 340 g)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup cooked quinoa or brown rice (185 g cooked)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved (optional)
- 1/2 cup crumbled feta cheese
- Fresh parsley or dill for garnish
- 1/2 cup store-bought or homemade hummus
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika or cumin (optional)
Instructions
- In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Toss chicken breasts in the marinade until fully coated. Let sit for at least 15 minutes or up to 2 hours in the fridge.
- While chicken marinates, rinse 1/2 cup quinoa under cold water. Cook quinoa with 1 cup water by bringing to a boil, then reducing heat to low, covering, and simmering for 15 minutes. Fluff with a fork and let cool slightly.
- Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (75°C) and outside is golden. Let rest for 5 minutes, then slice into strips or cubes.
- Chop cherry tomatoes, cucumber, red onion, and herbs. Prepare olives and feta if using.
- In a small bowl, stir lemon juice and smoked paprika (if using) into the hummus to create the dressing.
- Divide cooked quinoa or rice between four meal prep containers. Top each with sliced chicken, chopped veggies, olives, and feta. Add a generous spoonful of hummus dressing on the side or on top.
- Sprinkle fresh parsley or dill over each bowl. Seal containers and refrigerate for up to 4 days.
Notes
Let the chicken rest 5 minutes after cooking to keep it juicy. Marinate chicken for at least 15 minutes for best flavor. Prep veggies last to keep them crisp. Hummus dressing can be mixed with lemon juice and smoked paprika for extra flavor. For dairy-free, omit feta or use plant-based alternative. Can substitute quinoa with brown rice, couscous, or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl (1/4 of recip
- Calories: 420
- Fat: 15
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
Keywords: Greek chicken bowl, healthy meal prep, hummus, quinoa bowl, Mediterranean diet, easy lunch, chicken power bowl