Restaurant-Style Quinoa Power Bowl with Chicken and Feta

Name: Restaurant-Style Quinoa Power Bowl with Chicken and Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek, American
Ingredients: 1 tsp Black Pepper; 2 cups Chicken Stock; 4 oz Crumbled Feta Cheese; 2 cups Diced Fully Cooked Chicken Breast; 14 oz Diced Tomatoes; 1 tsp Dried Oregano; 0.5 cup Half & Half; 1 whole Lemon; 3 tbsp Olive Oil; 1 tbsp Pesto; 1 cup Quinoa; 0.25 tsp Salt; 0.5 cup Shredded Carrots; 1.5 cups Water

Dinner 🍽️Lunch 🥪Salad 🥗 Greek 🇬🇷American High-Protein 💪Gluten-Free Kosher ✡️

Restaurant-Style Quinoa Power Bowl with Chicken and Feta combines fluffy lemon-kissed quinoa with juicy chicken, briny feta, and sweet tomatoes for a balanced bite in every spoonful. A swirl of pesto and half-and-half adds gentle creaminess, while oregano and black pepper round out the flavors. Perfect for a satisfying weekday lunch or a light, protein-packed dinner.

Prep15 mins
Cook35 mins
Serves4
DifficultyEasy

1

Make quinoa: In a large pot over high heat, combine chicken stock and quinoa and bring to a boil.
2

Reduce the heat to low and simmer, covered, until the quinoa is tender, about 15 minutes.
3

Remove from the heat and let stand, covered, for 5 minutes.
4

Make lemon dressing: In a small bowl, whisk together lemon zest, lemon juice, olive oil, pepper, and salt.
5

Make bowl: Stir the lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into the cooked quinoa.
6

Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
7

Spoon into individual bowls.