Recipe Overview

A balanced Mediterranean-inspired bowl featuring grilled chicken, fluffy quinoa, fresh veggies, and a zesty lemon-herb dressing. Ideal for athletes, office lunches, or anyone seeking a nutrient-dense meal to sustain energy and support muscle recovery.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cooking Difficulty: Easy
Servings: 2

Ingredients

Protein

• 2 boneless, skinless chicken breasts (or 1 cup chickpeas for vegan)
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste

Base

• 1 cup cooked quinoa (or cauliflower rice for low-carb)
• ½ lemon (zested)

Veggies & Toppings

• 1 cup baby spinach
• ½ cucumber (sliced)
• ¼ cup Kalamata olives (halved)
• ¼ cup cherry tomatoes (halved)
• 2 tbsp crumbled feta (optional, omit for dairy-free)

Lemon-Collagen Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 scoop unflavored collagen peptides (or 1 tbsp protein powder)
• 1 tbsp fresh dill (chopped)

Professional Chef-Level Instructions

Prep Work

1. Marinate Chicken: Rub chicken with olive oil, oregano, garlic powder, salt, and pepper. Let sit for 10 minutes.
2. Cook Quinoa: Rinse ½ cup quinoa. Cook in 1 cup water with lemon zest and a pinch of salt for 12–15 minutes. Fluff with a fork.

Cooking

1. Grill Chicken:
   • Heat a grill pan over medium-high. Grill chicken for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
   • Vegan Option: Toss chickpeas with olive oil and spices; roast at 400°F for 15 minutes.
2. Prep Veggies: Slice cucumber, halve tomatoes and olives, and wash spinach.
3. Make Dressing: Whisk olive oil, lemon juice, Dijon, collagen, and dill until smooth.

Assembly

1. Layer quinoa in bowls. Top with spinach, grilled chicken, cucumber, tomatoes, olives, and feta. Drizzle with collagen dressing.

Detailed Nutrition Facts (per serving)

Values include collagen; adjust for substitutions.

Variations & Substitutions

• Vegan: Swap chicken for roasted chickpeas + 1 tbsp nutritional yeast.
• Low-Carb: Use cauliflower rice + add ¼ avocado for healthy fats.
• Extra Fiber: Add ¼ cup roasted red peppers or artichoke hearts.
• Dairy-Free: Skip feta; use dairy-free cheese or 1 tbsp hemp seeds.

Pro Tips & Tricks

1. Meal Prep: Cook quinoa and grill chicken in batches for 3–4 days. Store dressing separately.
2. Juicy Chicken: Pound breasts to even thickness for uniform cooking.
3. Collagen Hack: Mix collagen into warm quinoa for better absorption.

How to Serve

• Hot: Serve immediately with warm quinoa and chicken.
• Cold: Chill ingredients for a refreshing salad-style bowl.
• Pairings: Pair with sparkling water + lemon or green tea for antioxidants.

How to Store

• Fridge: Store components in airtight containers for up to 4 days.
• Freezer: Freeze cooked chicken and quinoa (without veggies) for up to 2 months.

Similar Recipes

1. Greek Salmon & Farro Salad with Tzatziki Dressing
   High-protein salmon bowl with farro, cucumbers, and a yogurt-based dressing.
2. Vegan Buddha Bowl with Tahini-Miso Dressing
   Plant-powered bowl with roasted sweet potatoes, kale, and chickpeas.
3. Turkey & Avocado Wrap with Spinach Hummus
   Low-carb wrap with sliced turkey, avocado, and fiber-rich hummus.
4. Spicy Tuna Poke Bowl with Sesame Ginger Dressing
   Quick 15-minute poke bowl with sushi-grade tuna and cauliflower rice.