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Grilled Chicken Protein Power Bowl

A nutrient-dense power bowl featuring grilled chicken, quinoa, chickpeas, and fresh vegetables drizzled with a zesty lemon-herb dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz chicken breast, thinly sliced
  • 1 cup cooked quinoa
  • 1/2 cup canned chickpeas, drained
  • 1 cup fresh baby spinach
  • 1/4 cup cucumber, diced
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • to taste salt and black pepper

Equipment

  • Heavy-bottomed skillet
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Pat the chicken breast dry with a paper towel.
  2. Whisk 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl to create the marinade.
  3. Toss the sliced chicken in the marinade until evenly coated.
  4. Heat a heavy-bottomed skillet over medium-high heat.
  5. Cook chicken for 3-4 minutes per side until golden-brown and cooked through.
  6. Remove chicken from heat and let it rest for 3 minutes.
  7. Fluff the cooked quinoa with a fork.
  8. Arrange baby spinach in a bowl and layer with quinoa, grilled chicken, chickpeas, cucumber, and tomatoes.
  9. Drizzle with the remaining olive oil and serve.

Notes

Store in an airtight container for up to 3 days. Keep the dressing separate until serving. Not suitable for freezing.