Description
Fresh and satisfying high protein Mediterranean bowls loaded with juicy chicken, quinoa, chickpeas, crisp vegetables, and a creamy lemon yogurt sauce for a balanced, nourishing meal.
Ingredients
Scale
- 1 pound chicken breast, cooked and sliced
- 2 cups cooked quinoa
- 1.5 cups chickpeas, cooked and drained
- 1 large cucumber, chopped
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 0.75 cup Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Heat a skillet or grill pan over medium heat.
- Season the chicken breast with olive oil, salt, black pepper, and garlic powder.
- Cook the chicken for 5 to 6 minutes per side until fully cooked, then remove and slice.
- Divide the cooked quinoa evenly between serving bowls.
- Arrange sliced chicken, chickpeas, cucumber, cherry tomatoes, and olives over the quinoa.
- In a small bowl, mix Greek yogurt with lemon juice and a pinch of salt until smooth.
- Drizzle the yogurt sauce over each bowl.
- Serve immediately or refrigerate for later.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Add the yogurt sauce just before serving for best texture.
- Adjust lemon juice and salt to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling and Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 85 mg