GREEK BOWL RECIPES

Name: Greek Power Bowls
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 1 tbsp. extra-virgin olive oil; 2 boneless skinless chicken breasts; 1 tsp. oregano; kosher salt; Freshly ground black pepper; 2 c. cooked quinoa or brown rice; 1 c. halved cherry or grape tomatoes; 1/2 cucumber, chopped; 1 avocado, thinly sliced; 1/2 c. halved kalamata olives; 3/4 c. crumbled feta; Fresh dill, for garnish; 2 tbsp. red wine vinegar; Juice of 1/2 lemon; 1 tsp. dried oregano; kosher salt; Freshly ground black pepper; 1/4 c. extra-virgin olive oil

BEST GREEK POWER BOWLS RECIPE - HOW TO MAKE GREEK POWER BOWLS

Best Greek Power Bowls Recipe - How to Make Greek Power Bowls image

Check out this easy recipe for the best Greek power bowls from Delish.com!

Provided by DELISH.COM

Categories easy chicken dinner lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 18

Ingredients

1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 c. cooked quinoa or brown rice
1 c. halved cherry or grape tomatoes
1/2 cucumber, chopped
1 avocado, thinly sliced
1/2 c. halved kalamata olives
3/4 c. crumbled feta
Fresh dill, for garnish
2 tbsp. red wine vinegar
Juice of 1/2 lemon
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil

Steps:

In a large skillet over medium-high heat, heat oil. Add chicken and season with dried oregano, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest 5 minutes, then thinly slice. Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill. Make dressing: In a small bowl, combine red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper. Slowly add olive oil, whisking to combine. Drizzle with dressing and serve.

GREEK CHICKEN BOWL | RECIPES | WW USA

Greek Chicken Bowl | Recipes | WW USA image

Knock out more than your daily vegetable goals in this speedy meal for one. The finishing drizzle of yogurt-feta sauce perks up the greens, hummus, and chicken. Make cauliflower rice at home. In a food processor, pulse cauliflower florets into grains (or grate a head using a box grater). A head of cauliflower makes about 6 cups. Store uncooked cauliflower rice in a sealed container in the fridge for a few days; freeze for up to 3 months.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 servings

Number Of Ingredients 13

Ingredients

4 spray(s) Cooking spray
2 Tbsp Crumbled feta cheese
2 Tbsp Plain fat free Greek yogurt
1 tsp Lemon zest divided
0.375 tsp Black pepper divided
3 cup(s) Uncooked cauliflower rice
0.375 tsp Dried oregano
0.25 tsp Kosher salt
2 cup(s) Fresh baby spinach
3 oz Cooked skinless boneless chicken breast(s) shredded
0.5 cup(s) Fresh cherry tomato(es) halved
2 Tbsp Store-bought hummus
0.125 item(s) Lemon(s) 1 wedge

Steps:

In a small bowl, mash the cheese with a fork. Stir in the yogurt, ¼ tsp lemon zest, ? tsp pepper, and 2 tbsp water. Set aside.
Coat a medium nonstick skillet with cooking spray and heat over medium-high. Add the cauliflower rice, oregano, salt, and remaining ¼ tsp black pepper and cook until tender, 4 to 5 minutes. Add the spinach and cook, stirring frequently, until the spinach wilts, 1 to 2 minutes. Remove from heat and stir in the remaining ¾ tsp lemon zest.
Spoon the cauliflower rice mixture into a serving bowl. Top with the chicken, tomatoes, and hummus. Drizzle with the reserved feta sauce. Serve with the lemon wedge, if desired.
Serving size: 1 bowl

Nutrition Facts : Calories 343 kcal

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