Description
These Mediterranean Power Bowls with chicken are loaded with protein, full of flavor, and easy to make in less than 30 minutes. You’re going to want to add these to your weekly meal plan!
Ingredients
Scale
For the Chicken
- 1 tablespoon extra virgin olive oil
- juice of 1/2 lemon (about 1 1/2 tablespoons)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- sea salt and pepper
- 1 (8 ounce) boneless, skinless chicken breast, cut into bite-sized pieces
For the Bowls
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1/2 cup diced cucumber
- 1/2 cup quartered cherry tomatoes
- 4 tablespoons hummus
- 2 tablespoons crumbled feta cheese
- lemon wedges, for serving
- extra virgin olive oil, for drizzling
Instructions
- In a medium bowl, stir together the olive oil, lemon juice, minced garlic, oregano, salt and pepper. Add the chicken pieces and stir until coated. Refrigerate for 10 minutes to marinate.
- Heat a large non-stick skillet over medium heat. Add the chicken and cook for 4-5 minutes, flipping halfway, until cooked through. Remove from heat.
- Assemble the bowls by dividing the cooked chicken, quinoa, spinach, cucumber, and tomatoes between two bowls. Top with hummus, crumbled feta, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve and enjoy!
Notes
You can cook the quinoa ahead of time or while you are making the chicken. For the most flavorful quinoa, cook according to package directions using chicken or vegetable broth.
Make it vegetarian. Use a can of chickpeas in place of the chicken. You can prepare them as directed for the chicken. For a vegan meal, make it vegetarian and leave out the feta.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 466
- Sugar: 3.2 g
- Sodium: 525.8 mg
- Fat: 23.5 g
- Saturated Fat: 4.6 g
- Carbohydrates: 30.9 g
- Fiber: 5 g
- Protein: 33.5 g
- Cholesterol: 91.1 mg