Mediterranean Power Bowl - Your Go-To Healthy Diet Food Plan Recipe

Ingredients

• 1 cup quinoa, uncooked
• 6 oz grilled chicken breast, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. 1

   Cook the quinoa base

   Rinse quinoa under cold water. In a medium saucepan, bring 2 cups water to boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

2. 2

   Prepare the protein

   Season chicken breast with salt, pepper, and half the oregano. Cook in a non-stick pan over medium heat for 6-7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then dice into bite-sized pieces.

3. 3

   Make the dressing

   Whisk together olive oil, lemon juice, minced garlic, remaining oregano, salt and pepper in a small bowl. Taste and adjust seasoning—you want it bright and zesty.

   

4. 4

   Assemble your bowls

   Divide cooked quinoa among 4 bowls. Top each with diced chicken, chickpeas, cucumber, tomatoes, red onion, and olives. Sprinkle feta cheese and fresh parsley over each bowl.

5. 5

   Finish and serve

   Drizzle each bowl with the lemon-herb dressing. Give everything a gentle toss right before eating so the flavors mix perfectly. Serve immediately or store components separately for meal prep.

Substitution Ideas

Storage Tips

Store components separately in the fridge for up to 4 days. Keep dressing in a separate container and add just before serving. The quinoa and chicken can be batch-cooked on Sunday for easy weekday assembly.