Greek CHicken Power Bowl
Loaded with protein, this Greek Chicken Power bowl is perfect for Meal Prep! This one is so easy to make and just taste so refreshing, the flavors come together so good!
Creator: Leslie Stokes
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
Ingredients:
Just a few simple ingredients here, but this chicken marinade is so good! I know it’s a little different, but just trust me on this one!
- chicken breast- cut in half down the middle to make into two thinner breast. this helps it cook faster and not dry out, plus it’s great for portion control.
- plain greek yogurt
- lemon juice
- lemon zest
- paprika
- cumin
- oregano
- garlic
- onion powder
- parsley
- salt
- pepper
- spinach
- cucumbers
- tomatoes
- red onion
- lemon wedges
The Prep:
- Marinate the chicken in the yogurt, lemon juice, zest + spices for as long as possible, at least 30 minutes. I like to do this the morning of meal prep.
Cook your quinoa and let it cool down completely before adding it into the bowls later on.
***I like to add the juice of 1 lemon in mine once it’s cooled down
- Preheat the oven to 400°
- Lay your chicken on a baking tray and roast in the oven for 20 minutes or until the chicken reaches a temperature of 165°.
While the chicken is cooking, chop your veggies and start assembling your bowls with:
– 1/2 cup quinoa
– 1/2 cup spinach
– 1/2 cup cucumbers
– 1/2 cup tomatoes
– 1-2 lemon slices
– 4oz of chicken
– 1/2 tbsp of olive oil to drizzle on at the end
- Store these in the refrigerator for up to 5 days!
I don’t know what it is about the greek yogurt that makes this chicken come out so juicy, but it does! You can cook it in the oven or on the grill, totally up to you. I just go with the oven for meal prep because it’s easy!
Tips for this meal prep
I paired this prep with the Sweet Potato + Soyrizo Waffles
You can prepare both of these meals in about an hour give or take if you can work efficiently! Here’s how i did it-
- first thing first- get the chicken marinating and let that sit while you preheat the oven and make the waffle mixture.
- When you have made the waffle mixture, pop the chicken in the oven and set the timer for 20 minutes.
- Start your first waffle and put on some quinoa to cook while you chop the veggies for the power bowl and make the sriracha maple syrup.
- Check the chicken at 20 minutes and pull that out when it reaches a temperature of 165.
- Start assembling your quinoa bowls first with the quinoa on the bottom, let that cool down before you add in the veggies.
- Chop the chicken while the qunioa is cooling down and then finish assembling the power bowls.
- Once the waffles are cooled down assemble each container with spinach on the bottom and add in the waffles.
- throw the lids on and start cleaning up!
That’s it!
I hope you enjoy this one! Let me know if you have any Questions!
Greek Chicken Power Bowl + Quinoa
Ingredients
- 2 chicken breast cut in half, through the middle to make 4 thinner breast
- 3/4 cup plain greek yogurt
- 1 tsp lemon zest
- ¼ cup lemon juice
- ½ tsp dried parsley
- ¼ tsp onion powder
- 1 tbsp minced garlic
- ½ tsp oregano
- ½ tsp paprika
- ¼ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
For the Bowls:
- 2 cups cooked quinoa (1 cup uncooked)
- 2 cups spinach
- 2 cups chopped cucumbers
- 2 cups chopped tomatoes
- 2 lemon sliced
- 1 cup feta cheese
- 2 tbsp olive oil
Let's Make It
- Marinate the chicken in the yogurt, lemon juice, zest + spices for as long as possible, at least 30 minutes. I like to do this the morning of meal prep.
- Cook your quinoa and let it cool down completely before adding it into the bowls later on. ***I like to add the juice of 1 lemon in mine once it's cooled down
- Preheat the oven to 400°
- Lay your chicken on a baking tray and roast in the oven for 20 minutes or until the chicken reaches a temperature of 165°.
- While the chicken is cooking, chop your veggies and start assembling your bowls with:- 1/2 cup quinoa- 1/2 cup spinach- 1/2 cup cucumbers- 1/2 cup tomatoes- 1-2 lemon slices- 4oz of chicken- 1/2 tbsp of olive oil to drizzle on at the end
- Store these in the refrigerator for up to 5 days!
Nutrition Facts
