Grilled Chicken Mediterranean Power Bowl (Lean High-Protein Recipe)

Lean protein and bright flavors in one balanced Mediterranean bowl — this grilled chicken Mediterranean power bowl stacks juicy oregano-rubbed chicken over cooled quinoa with cherry tomatoes, cucumber, kalamata olives and feta. It’s light, filling and ready in under half an hour.

It’s one of the 20 recipes inside our Weight Loss Cookbook, and we’re sharing it in full so you can taste the standard before you buy the book. At 445 kcal and 42g of protein per serving, it’s proof that eating for weight loss never has to feel like a compromise.

Why this recipe works

Grilling on a hot pan gives the chicken a savory char while keeping it lean, and pulling it at 74°C then resting three minutes locks in the juices before you slice against the grain. Building the bowl over cooled quinoa keeps everything crisp and fresh, so the olive oil and lemon dressing lifts the whole plate without weighing it down.

Ingredients

Chicken

• 2 chicken breasts (150g each), trimmed
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1 tsp olive oil for grilling

Bowl & dressing

• 100g cooked quinoa, cooled
• 150g cherry tomatoes, halved
• 1 cucumber, diced
• 40g kalamata olives
• 30g crumbled feta
• 2 tsp olive oil + 1 tbsp lemon juice

Optional garnish

• Fresh chopped parsley and lemon wedge

Serves 2 · Prep 15 min · Cook 12 min · 445 kcal per serving

Instructions

1. Season chicken. Pat chicken breasts dry and rub with oregano, garlic powder, a pinch of salt, and 1 tsp olive oil until evenly coated on both sides.
2. Grill to perfection. Heat grill pan over medium-high. Cook chicken 5–6 minutes per side until internal temp reaches 74°C. Rest 3 minutes, then slice against the grain.
3. Build the base. Divide cooled quinoa between two wide bowls. Arrange cherry tomatoes, diced cucumber, olives, and feta in colorful sections on top.
4. Dress and serve. Whisk olive oil, lemon juice, and salt. Lay sliced chicken over bowls, drizzle dressing evenly, and finish with parsley and a lemon wedge.

Nutrition tip

Cook quinoa in low-sodium broth for deeper flavor without extra calories. Chill leftovers for a grab-and-go lunch that holds up beautifully for 2 days.

Get the full Weight Loss Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of lean, satisfying meals built the same way — clear ingredients, honest numbers, no deprivation. Grab the full Weight Loss Cookbook below.