Greek Power Bowl
Seasoned chicken served over quinoa with cucumber, tomato, olives, and a bright lemon-herb dressing. A nutritious, restaurant-quality bowl ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 breasts (about 8 oz total) boneless, skinless chicken breasts
- ¾ cup quinoa
- 1 medium cucumber
- 1 cup cherry tomatoes
- ⅓ cup pitted Kalamata olives
- 1 large lemon
- 1.5 teaspoon fresh oregano or dried oregano
- 3 tablespoon olive oil
Instructions
- 1
Place each chicken breast on a cutting board and pat dry with paper towels so it cooks evenly.
- 2
Sprinkle both sides of each chicken breast with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon oregano.
- 3
Place the cucumber on a cutting board, stand it upright, and slice crosswise into 1/4-inch thick round coins from one end to the other.
- 4
Cut the cherry tomatoes in half by placing each one stem-side down and slicing straight down through the center.
- 5
Zest the lemon using a microplane or fine grater, catching the yellow zest in a small bowl, then cut the lemon in half and juice both halves into the same bowl.
- 6
Pour 1.5 tablespoons of olive oil into a large skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides when you tilt the pan.
- 7
Place the two seasoned chicken breasts in the hot oil and let them sit without moving for 6 minutes until the bottom turns golden brown.
- 8
Flip the chicken using tongs and cook the other side for 5 more minutes until the thickest part reaches 165°F when checked with a meat thermometer.
- 9
Transfer the cooked chicken to a clean cutting board and let it rest for 3 minutes, then slice each breast crosswise against the grain into 1/4-inch-thick strips.
- 10
Pour 1.5 cups water into a medium pot and bring it to a boil over high heat, about 3 minutes.
- 11
Stir the 0.75 cup quinoa into the boiling water, then reduce the heat to medium-low and cover with a lid.
- 12
Simmer the covered quinoa for 12 minutes until all the water is absorbed and the quinoa looks fluffy with tiny spiral tails visible.
- 13
Whisk the lemon zest and juice with the remaining 1.5 tablespoons olive oil and a pinch of salt until combined.
- 14
Divide the cooked quinoa evenly between two bowls, creating a flat bed in the center of each.
- 15
Arrange the cucumber slices, tomato halves, and Kalamata olives around the quinoa in three piles, leaving space in the center.
- 16
Place the sliced chicken on top of the quinoa in the center of each bowl.
- 17
Drizzle the lemon-olive oil dressing evenly over both bowls and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- microplane or fine grater
- small bowl
- large skillet (10–12 inch)
- tongs
- meat thermometer
- medium pot with lid
- wooden spoon
- whisk
- two bowls
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