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For a delicious Greek Chicken Power Bowl, you'll need these key items: - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup quinoa (uncooked) - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - Tzatziki sauce for drizzling (store-bought or homemade) These ingredients come together to create a colorful and tasty meal. The chicken brings protein, while the quinoa adds fiber and nutrients. The fresh veggies and feta cheese provide texture and flavor. To make your power bowl even better, consider these fun toppings: - Sliced avocado for creaminess - Toasted pine nuts for crunch - Extra lemon wedges for zest - Fresh dill or mint for an herb boost These options let you personalize your bowl. You can mix and match based on what you like best or what you have at home. Each serving of Greek Chicken Power Bowl is packed with nutrition. Here's a quick look: - Protein: Chicken and quinoa provide a strong protein base. - Fiber: Quinoa and veggies offer fiber for digestion. - Vitamins: Fresh veggies add vitamins A and C. - Healthy Fats: Olive oil and olives give healthy fats for heart health. - Calcium: Feta cheese supports bone health. This meal is not only tasty but also balanced and good for you. Enjoy creating your Greek Chicken Power Bowls using the Full Recipe! First, gather your ingredients for the marinade. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and salt and pepper to taste. This mix adds flavor to the chicken. Brush this mixture on both sides of the 2 chicken breasts. Let the chicken marinate for at least 20 minutes. If you have time, marinate it for up to 2 hours in the fridge. This helps the flavors soak in better. Next, rinse 1 cup of quinoa under cold water. This step removes any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil, then lower the heat. Cover the pan and let it simmer for about 15 minutes. Once the liquid is absorbed, fluff the quinoa with a fork. Set it aside for later. Now, preheat your grill or grill pan over medium heat. Place the marinated chicken breasts on the grill. Cook them for about 6 to 7 minutes on each side. Make sure the internal temperature reaches 165°F for safety. After grilling, let the chicken rest for a few minutes before slicing it. While the chicken cooks, chop your salad ingredients. In a large bowl, mix the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, halved Kalamata olives, and chopped parsley. Drizzle lemon juice over this mix and toss gently. To assemble the bowls, start with a generous scoop of quinoa as the base. Then, add the sliced grilled chicken on top. Next, pile on the fresh salad mixture. Finish by crumbling feta cheese over everything. For extra creaminess, drizzle tzatziki sauce over the top. Serve each bowl in colorful dishes to make it inviting. You can even add lemon wedges and extra parsley for a vibrant touch. Enjoy your Greek Chicken Power Bowls! For more details, check the Full Recipe. For the best flavor, always marinate your chicken. I use olive oil, oregano, and garlic powder. Mix these in a bowl. Brush this blend on both sides of the chicken. Let it sit for at least 20 minutes. If you have time, marinate for up to 2 hours. This gives the chicken a deeper flavor. Cooking quinoa is easy if you follow a few steps. First, rinse the quinoa under cold water. This removes any bitterness. Next, use vegetable broth instead of water for extra taste. Bring the broth to a boil, then add the rinsed quinoa. Lower the heat, cover, and simmer. In about 15 minutes, the quinoa will absorb all the broth. Fluff it with a fork, and it's ready to use. To make your Greek Chicken Power Bowls even better, add fresh herbs. Parsley works well and adds a pop of color. You can also squeeze lemon juice over the top. It brightens all the flavors. For a creamy finish, drizzle tzatziki sauce over everything. This adds a cool taste that pairs well with the warm chicken and quinoa. For a fun touch, serve in colorful bowls and add lemon wedges on the side. Check out the Full Recipe for all the tasty details! {{image_2}} You can easily swap out ingredients to fit your taste. If you want a different protein, try turkey or tofu. For a tangy twist, use feta cheese made from sheep’s milk. If you can't find quinoa, use rice or couscous instead. You can even add nuts like walnuts or almonds for crunch. These swaps keep your meal fun and fresh! To make this dish vegetarian, skip the chicken and use chickpeas or lentils. They add protein and fiber. For a vegan version, use plant-based feta and tzatziki made from cashews. You can also add extra veggies, like roasted carrots or sweet potatoes, for added flavor and nutrition. This way, everyone can enjoy a hearty power bowl! Quinoa is great, but other grains work well too. Brown rice or farro can give you a chewy texture. Barley adds a nice nuttiness. If you want something lighter, try cauliflower rice. It’s low in carbs and still filling. These alternatives let you change up the dish while keeping it healthy and tasty. Store any leftover Greek chicken power bowls in an airtight container. Make sure to let them cool to room temperature first. This helps keep the flavors fresh. You can store them in the fridge for up to three days. When you're ready to eat, reheat the chicken and quinoa in the microwave. Use a microwave-safe dish and cover it to keep moisture in. Heat in short bursts of one minute. Stir in between to ensure even heating. For best taste, add fresh veggies after reheating. If you want to keep the power bowls longer, freezing is a great option. Separate the chicken, quinoa, and salad ingredients. Freeze the chicken and quinoa in one container. Use another for the fresh veggies. They can last up to three months in the freezer. When you’re ready to enjoy, thaw in the fridge overnight before reheating. This way, your meal stays tasty and fresh! For the full recipe, check the section above. To cook quinoa, rinse it first. This step helps remove a bitter coating. Use one cup of quinoa and two cups of vegetable broth. Bring the broth to a boil. Then, lower the heat, cover, and simmer for about 15 minutes. When the liquid is gone, fluff it with a fork. This method makes fluffy and tasty quinoa. Yes, you can. Chicken is great, but try beef, shrimp, or tofu. Each option adds its unique taste. For beef, use flank steak; for shrimp, skewer them and grill. If you pick tofu, marinate it like chicken for extra flavor. Feel free to experiment with proteins you enjoy. You can add various healthy toppings. Consider avocado slices or steamed broccoli. They boost nutrition and flavor. You can also try chickpeas or roasted nuts for crunch. Fresh herbs like dill or mint add a nice pop. Mix and match to create your perfect bowl. To make tzatziki, start with one cup of Greek yogurt. Add one grated cucumber, drained well. Mix in minced garlic, lemon juice, and chopped dill. Season with salt and pepper to taste. This sauce is creamy and fresh. It pairs well with Greek Chicken Power Bowls. For the full recipe, check out the complete guide. Greek Chicken Power Bowls are tasty, healthy, and easy to make. You learned about key ingredients, steps, and tips to prepare these bowls. You can customize them to fit your tastes. Remember to store leftovers properly to enjoy them later. Don’t be afraid to try new toppings or grains. Enjoy making your bowls unique! With the right steps and tips, you can create meals that are both delicious and nourishing. Dive in and savor every bite.

Greek Chicken Power Bowls

Elevate your dinner game with these delicious Greek Chicken Power Bowls! Packed with marinated grilled chicken, fluffy quinoa, and a colorful mix of fresh veggies, this recipe is both nutritious and satisfying. Drizzle with homemade tzatziki for a creamy finish that ties it all together.
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa (uncooked)

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Tzatziki sauce for drizzling (store-bought or homemade)

Instructions
 

Marinate the Chicken: In a small bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Brush the mixture over both sides of the chicken breasts. Let the chicken marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and set aside.

      Grill the Chicken: Preheat a grill or grill pan over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side (or until fully cooked and the internal temperature reaches 165°F). Remove from heat and let rest before slicing.

        Prepare the Salad Ingredients: In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley. Drizzle with lemon juice and toss gently to combine.

          Assemble the Bowls: In serving bowls, place a generous scoop of quinoa as the base. Top with the sliced grilled chicken, the fresh salad mixture, and crumble feta cheese on top.

            Serve: Drizzle with tzatziki sauce over the top for added creaminess and flavor.

              - Prep Time: 20 mins | Total Time: 40 mins | Servings: 4

                - Presentation Tips: Serve each power bowl in colorful bowls, ensuring a vibrant display of the diced vegetables, quinoa, and chicken. You can garnish with lemon wedges and a sprinkle of extra parsley for an inviting look.