Make-Ahead Greek Chicken Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Make-Ahead Greek Chicken Power Bowl

YOUR SOLIN GENERATED RECIPE

Make-Ahead Greek Chicken Power Bowl

Enjoy a vibrant Greek-inspired power bowl that features tender grilled chicken, a refreshing mix of crisp cucumber, juicy tomato, and nutrient-packed spinach, all tossed with fluffy quinoa and crowned with creamy feta and briny kalamata olives. This bowl is designed to be prepped ahead and is perfect for any meal of the day.

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NUTRITION

452kcal
Protein
43.9g
Fat
18.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Cooked Quinoa (~92g)

1 oz Feta Cheese (~28g)

2 cups Spinach (~60g)

1 medium Cucumber (~101g)

1 medium Tomato (~108g)

1 tsp Olive Oil (~5g)

1 serving Kalamata Olives (~15g)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon if desired. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the quinoa according to package instructions if not already cooked. Once cooked, let it cool.

  • 4

    Chop the cucumber and tomato into bite-sized pieces and roughly chop the spinach if desired.

  • 5

    In a large bowl, combine the cooled quinoa, chopped cucumber, tomato, spinach, feta cheese, and kalamata olives.

  • 6

    Slice the grilled chicken into strips and add on top of the bowl.

  • 7

    Drizzle with olive oil and lightly toss the bowl to combine all the ingredients.

  • 8

    Pack into meal prep containers if making ahead or serve immediately.

Make-Ahead Greek Chicken Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Make-Ahead Greek Chicken Power Bowl

YOUR SOLIN GENERATED RECIPE

Make-Ahead Greek Chicken Power Bowl

Enjoy a vibrant Greek-inspired power bowl that features tender grilled chicken, a refreshing mix of crisp cucumber, juicy tomato, and nutrient-packed spinach, all tossed with fluffy quinoa and crowned with creamy feta and briny kalamata olives. This bowl is designed to be prepped ahead and is perfect for any meal of the day.

NUTRITION

452kcal
Protein
43.9g
Fat
18.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Cooked Quinoa (~92g)

1 oz Feta Cheese (~28g)

2 cups Spinach (~60g)

1 medium Cucumber (~101g)

1 medium Tomato (~108g)

1 tsp Olive Oil (~5g)

1 serving Kalamata Olives (~15g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon if desired. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the quinoa according to package instructions if not already cooked. Once cooked, let it cool.

  • 4

    Chop the cucumber and tomato into bite-sized pieces and roughly chop the spinach if desired.

  • 5

    In a large bowl, combine the cooled quinoa, chopped cucumber, tomato, spinach, feta cheese, and kalamata olives.

  • 6

    Slice the grilled chicken into strips and add on top of the bowl.

  • 7

    Drizzle with olive oil and lightly toss the bowl to combine all the ingredients.

  • 8

    Pack into meal prep containers if making ahead or serve immediately.