Meal prep these healthy Mediterranean Power Bowls for work lunch or family dinners!
Greek food is my favorite & I’m not exaggerating when I say I could eat it every day. Gyros, chicken souvlaki, spanakopita, warm pita bread, baklava… I could go on!
For my wallet’s sake, I prefer to cook it at home. Plus, I can control the ingredients so there are more veggies and nutritious goodies.
This recipe makes for an easy make-ahead lunch or crowd pleasing family dinner. Plus, it’s packed with fiber, protein, and flavor!
Vegetarians & Vegans: swap out the chicken for falafel or double up on the chickpeas.
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Mediterranean Power Bowls
Time: 1 hour, 15 minutes
1 pound chicken breast
2 tablespoon olive oil
1 tablespoon oregano
2-3 garlic cloves, minced
1 tsp salt
4 cup cauliflower rice
4 cups leafy greens of choice (I used a kale & spinach mix)
2 Roma tomatoes, diced
1 cucumber, diced
1/2 red onion, chopped
1/4 cup parsley, chopped
1 tablespoon red wine vinegar
1 tsp salt
1 can garbanzo beans, drained and rinsed
Feta cheese crumbles
- Marinate Greek chicken: cut chicken breast into one-inch cubes and combine in a plastic bag or sealed bowl for at least 1 hour before cooking. You can also do this the night before!
- When you’re ready to cook the chicken, heat a large skillet over medium-high heat. Pour marinade into skillet heat until chicken cooked through, about 8-12 minutes.
- Meanwhile, steam cauliflower rice and serve over fresh greens in serving bowl.
- In a separate bowl, combine & stir together tomato, cucumber, red onion, parsley, red wine vinegar, and salt. Spoon into your power bowl over rice and greens.
- Top your bowl with chicken and chickpeas.
- Sprinkle feta cheese & drizzle tzatziki over your bowl. Add fresh dill for an extra kick!
Enjoy with whole grain pita bread or Cedars Whole Grain Pita Chips.
- You can use farro or brown rice instead of cauliflower rice (or a combination of 2!)
- Falafel makes for a plant-based swap for the chicken
- Roasted chickpeas or hummus also work if you want different textures
- Pickled red onions are delicious with the dish!
- You can swap the tzatziki for the lemon tahini recipe from Megan’s Greek Barley Bowl
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Kait Richardson is a registered dietitian nutritionist in Orlando, FL. She is a partner at a private practice, Nutrition Awareness, where she helps frustrated yo-yo dieters reach their health goals using 1:1 nutrition coaching. She is the co-host of the Nutrition Awareness Podcast.