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Quinoa Greek Power Bowl with Grilled Chicken, Olives & Feta
A Greek salad with staying power: fluffy quinoa and chickpeas under sliced grilled chicken, crisp cucumber, tomato, Kalamata olives and a scatter of feta, finished with peppery pea microgreens. A bright lemon-oregano vinaigrette pulls it together, and the mix of protein, fiber and olive oil keeps you full through a long afternoon.
Quinoa Greek Power Bowl with Grilled Chicken, Olives & Feta
Recipe Card
Quinoa Greek Power Bowl with Grilled Chicken, Olives & Feta
Method: Grilled·Cuisine: Mediterranean
Ingredients
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2 cups cooked quinoa (about 2/3 cup dry), cooled
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1 lb boneless skinless chicken breast
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1 tsp dried oregano, plus more for the dressing
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1 cup canned chickpeas, rinsed and drained
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4 cups romaine, chopped
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1 1/3 cups cherry tomatoes, halved
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2 cups cucumber, diced
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1/4 cup red onion, thinly sliced
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20 Kalamata olives, pitted and halved
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1/2 cup feta, crumbled (about 3 oz)
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1 cup pea microgreens, for topping
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For the dressing: 3 tbsp olive oil, juice of 1 lemon, 1 clove garlic minced, 1/2 tsp dried oregano, pinch of salt
Instructions
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1
Cook the quinoa in salted water until the grains turn translucent and the little tails uncurl, about 15 minutes, then drain and spread on a plate to cool so it stays fluffy rather than clumping.
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2
Season the chicken with salt, pepper and oregano and grill or pan-sear over medium-high, 5 to 6 minutes per side, until the thickest part reaches 165°F and the juices run clear. Rest 5 minutes, then slice.
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3
Whisk the dressing: olive oil, lemon juice, minced garlic, oregano and a pinch of salt, until it looks glossy and slightly thickened.
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4
Build each bowl with a base of romaine and cooled quinoa, then arrange chicken, chickpeas, cucumber, tomato, red onion and olives in sections.
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5
Crumble feta over the top, add a handful of pea microgreens, and spoon the dressing over just before eating. Taste and add lemon or salt as needed.
Meal Prep Tip
Store components separately for up to 4 days: dressing in a jar, quinoa and chicken in one container, cut vegetables in another. Keep the microgreens dry in a paper towel and add them, with the dressing, only at serving so nothing wilts.
Make It Yours
Dairy-free
Skip the feta and add 2 tablespoons of toasted pine nuts per bowl for richness. Costs about 4 g protein per serving, which a few extra chickpeas make back.
Vegetarian
Drop the chicken and double the chickpeas to 1/2 cup per bowl. You lose roughly 20 g protein, so add 2 tablespoons of hemp hearts to keep it near 25 g.
Lower-carb
Swap the quinoa for cauliflower rice. Drops about 18 g net carbs and 100 calories per serving; add an extra spoonful of olive oil so the bowl still satisfies.
Heartier
For bigger appetites or training days, add a second 3 oz portion of chicken and a quarter avocado. Adds about 26 g protein and 8 g of healthy fat.
Lower-sodium
Use rinsed chickpeas, halve the olives and skip the added salt in the dressing. Trims roughly 200 mg sodium per serving, and the lemon keeps it bright.
Nutrition
Per serving — estimate, whole bowl with dressing.
Calories
530
Net Carbs
29g
Total Carbs
38g
Fiber
9g
Protein
38g
Fat
25g
Saturated Fat
6g
Sodium
560mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
LunchHigh ProteinMeal-prepQuinoaGrilledMediterranean
Besides Sugar
Besides Sugar: Protein and Fiber Slow the Glucose Response
Sugar is only part of the picture. This bowl pairs about 38 grams of protein with 9 grams of fiber from quinoa, chickpeas and vegetables, and that combination slows how quickly the meal's carbs reach your bloodstream. The result is a gentler, steadier rise instead of a sharp spike, plus the kind of fullness that makes the afternoon cookie easier to pass up.
About Prediabetes Mastermind
Prediabetes Mastermind builds practical, science-backed tools for reversing and managing prediabetes — meal frameworks, recipes, and plans verified by a registered dietitian. We treat prediabetes as a condition worth taking seriously, and we focus on what you can do, not what to fear.
These recipes and their nutrition figures are pending review by our registered dietitian. Nutritional information is an estimate and not medical advice; consult your healthcare provider about your individual plan, especially if you take glucose-lowering medication.
