Name: Greek Chicken Power Bowl + Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: StarKist White Chicken, Premium, No Draining; Straus Family Creamery Organic Whole Plain Greek Yogurt; Luna Lemon Zest; Volcano Burst Lemon Juice; Litehouse Parsley, Freeze Dried; Spicely Organics Onion Powder, Organic; Garlic Gold Organic Garlic Gold Nuggets; Jacobs Farm Organic Oregano; Chiquilin Chiquilin Paprika Bittersweet; Spicely Organics Cumin, Ground, Organic; Maldon Salt; Jacobs Farm Organic Padron Pepper; Ancient Harvest Quinoa, with Sea Salt; Spinach; Pickling (Kirby) Cucumber; DiNapoli Crushed Tomatoes in Heavy Purée; Organic Lemon; Belfiore Cheese Crumbled Feta Cheese; La Tourangelle Extra Virgin Olive Oil Spray, Organic

Marinate the chicken in the yogurt, lemon juice, zest + spices for as long as possible, at least 30 minutes. I like to do this the morning of meal prep.

Cook your quinoa and let it cool down completely before adding it into the bowls later on. 
***I  like to add the juice of 1 lemon in mine once it's cooled down

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Preheat the oven to 400°
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Lay your chicken on a baking tray and roast in the oven for 20 minutes or until the chicken reaches a temperature of 165°.

While the chicken is cooking, chop your veggies and start assembling your bowls with:

- 1/2 cup quinoa

- 1/2 cup spinach

- 1/2 cup cucumbers

- 1/2 cup tomatoes

- 1-2 lemon slices

- 4oz of chicken

- 1/2 tbsp of olive oil to drizzle on at the end

Store these in the refrigerator for up to 5 days!

Greek Chicken Power Bowl + Quinoa

Serves 2

15 mins prep

20 mins cook

0 mins total

What you need

For the Bowls:

How to make

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