A Bright & Easy Mediterranean-Inspired Power Bowl
Ingredients
Serves 2–3
For the Chicken:
- 1 lb boneless, skinless chicken breast, sliced thin
- 2 tbsp olive oil
- Juice + zest of 1 lemon
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper, to taste
For the Bowl:
- 1 cup cooked quinoa (white, red, or tricolor)
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- Optional: tahini or hummus drizzle
Directions
1. Marinate the Chicken
In a bowl or bag, mix olive oil, lemon juice + zest, garlic, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 20 minutes (or up to a few hours for deeper flavor).
2. Grill or Sear
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 4–5 minutes per side, or until golden and fully cooked. Let it rest for 5 minutes, then slice.
3. Build Your Bowl
In serving bowls, layer the quinoa, tomatoes, cucumber, and red onion. Top with the sliced chicken.
4. Finish & Serve
Sprinkle with fresh parsley or dill and, if desired, drizzle with tahini or a scoop of creamy hummus for an extra Mediterranean touch.
