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A vibrant Mediterranean power bowl with grilled chicken, quinoa, chickpeas, and fresh vegetables drizzled with tahini dressing.
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High Protein Mediterranean Power Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 2 boneless skinless chicken breasts (approx. 6 oz each)
  • 1 cup cooked white quinoa
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons Kalamata olives, sliced
  • 2 tablespoons feta cheese, crumbled
  • 2 tablespoons tahin i
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  • Season the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
  • Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  • In a small bowl, whisk together the tahini, lemon juice, and 1-2 tablespoons of warm water until a smooth, pourable consistency is achieved.
  • Divide the cooked quinoa into two serving bowls as a base.
  • Arrange the sliced chicken, chickpeas, cucumbers, tomatoes, red onions, and olives on top of the quinoa in sections.
  • Garnish with crumbled feta cheese and drizzle the lemon-tahini dressing over the bowls immediately before serving.