Mediterranean Powers Bowls
These vibrant Mediterranean Power Bowls are packed with bold flavors, nourishing ingredients, and just the right mix of textures to keep things interesting. Juicy marinated chicken, briny olives, crisp veggies, fresh herbs, tangy feta, sweet cherry tomatoes, leafy greens, and perfectly seasoned roasted chickpeas all come together in one delicious bowl. Whether you’re meal prepping for the week or serving dinner to guests, this one’s a guaranteed hit.
Servings: 4 bowls
Calories: 620kcal
Equipment
- Knife
- Cutting board
- Frying pan
- Bowl
Ingredients
Garlic Chicken
- 1 lb Chicken breast boneless, skinless
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice about ½ lemon juiced
- 1 tablespoon Minced garlic about 2 large cloves
- 1 teaspoon Sea salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- ½ teaspoon Marjoram
- ½ teaspoon Black pepper
Tzatziki sauce
Bowls
- 4 cups Spring mix or chopped romaine lettuce
- 2 cups Mediterranean Roasted Chickpeas hummus or uncooked canned chickpeas (drained and rinsed) can also be used
- 1 cup Tzatziki Sauce
- 1 cup Cherry tomatoes halved
- 1 Seedless cucumber diced
- 1 Yellow bell pepper diced
- 4 ounces Feta
- ½ Red onion thinly sliced (about ⅔ cup diced), or use pickled red onions
- ½ cup Greek olives
- ½ cup Fresh basil shredded
- Extra olive oil and red wine vinegar for serving optional
Instructions
Garlic Chicken
- Remove the chicken breast from the package and pat dry with paper towels. Place the chicken on a cutting board and slice it against the grain, and then cut it into 1-inch cubes.
- Mince the garlic and then combine all the ingredients for garlic chicken marinade in a gallon-sized Ziploc bag. Add diced chicken to the bag and seal. Shake until chicken is evenly covered and place in the refrigerator for 30-60 minutes (or up to overnight). While the chicken marinates, prepare the other ingredients.
- Once the chicken has marinated, heat a large frying pan over medium heat. Remove the chicken from the marinade and add it to the pan. Allow the chicken to cook on all sides until it is no longer pink in the middle and is lightly browned on the outside, about 8-10 minutes, turning with tongs as needed. Remove from the heat and set aside.
Bowls
- Prepare the Mediterranean Roasted Chickpeas (you'll want to double the recipe to yield at least ½ cup of chickpeas per bowl) and Tzatziki Sauce according to the recipes (both recipes are linked in recipe card).
- Prepare the produce. Peel and dice ½ of a red onion. Halve the cherry tomatoes. Dice 1 large cucumber (you can also add in the remaining cucumber from the tzatziki) and the bell pepper. Shred the basil.
- Fill the bowls first with greens, then add the veggies, olives, roasted chickpeas, crumbled feta, and cooked chicken. Top with tzatziki sauce. Serve with extra olive oil, red wine vinegar, salt and pepper if desired.
Nutrition
Serving: 1Bowl | Calories: 620kcal | Carbohydrates: 38g | Protein: 40g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1618mg | Potassium: 1061mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1377IU | Vitamin C: 82mg | Calcium: 318mg | Iron: 4mg
