Take your packed lunch up a notch by making these Grilled Greek Chicken Power Bowls that are full of Mediterranean-style flavor and topped off with homemade Tzatziki dressing. And a Hamilton Beach Indoor Searing Grill GIVEAWAY!
What a whirlwind of a weekend you guys. And I am saying that in the best way possible.
Thursday I finished my last day of student teaching, Friday I became a teacher, and Sunday I ran my fifth half marathon.
What a whirlwind!
Every moment of the last few days has really been filled with happiness. Though there were parts of me that were a bit sad to be saying goodbye to student teaching, I really am excited to move onto new adventures. My students were amazing on the last day and I was given a homemade breakfast by my first hour, cards and notes of appreciation throughout the day, and a taco lunch with the staff members I became close to over the year. The day was kind of a blur, but when I got home and actually read through some of the cards and notes I had been given, I was reassured that this is the profession I was meant to go into.
Yesterday was my first day in a loooong time with nothing to do. I was supposed to start long-term subbing, but the teacher I am subbing for has not yet had her baby, so I am just waiting on the text saying it is time for me to start — not quite sure when that will be yet, but I have to say, I was a bit relieved to find out that I would not have to start teaching at a new school just yet. I really needed yesterday off to get my life back organized. The last few weeks of student teaching were filled with presentations, interviews, papers, and projects, so I really have not yet had time to just stop and relax.
It has been a bit weird having no papers to grade, no lesson plans to write, or papers to work on, but it kind of feels good right now. After being non-stop since last August, it does really feel good just being able to take some time for myself.
Although I can really only relax for so long, then I just want to get to work on something. Maybe it’s the 4 years of college or having a blog on the side, but I am always reminded of something to be working on… like these Grilled Greek Chicken Power Bowls!
I made these power bowls last week and took them for lunch all last week and loved every bite of them. They are PACKED with flavor from vegetables and spices and the grilled Greek chicken fills you up with just the right amount of protein. I love a lunch that fills me up, without weighing me down (nothing sucks more than feeling like I overate at lunch and having to teach right after… ugh!). This is just the lunch that will leave you feeling satisfied and ready to take on the afternoon.
Although this would also make a good dinner too!!
These Grilled Greek Chicken Power Bowls are:
- Packed with Mediterranean flavor
- Easy to make
- Gluten free
- Meal prep friendly
- Perfect to take on the go!
I LOVED using my new Indoor Searing Grill from Hamilton Beach to make this recipe. I loved how easy it was to use and the Greek chicken came out like it was fresh from the grill outside.
Some of the awesome features:
- Take the guesswork out of grilling using the high searing temperature and an adjustable temperature control
- A light will even indicate when your grill reaches the desired temperature (no guessing if it is ready or not!)
- This compact indoor grill can be used regardless of weather and is easy to clean with removable hood and drip tray, both dishwasher safe
Keep reading on below so you can see how you can win one for yourself!
- For the barley:
- 1 cup Barley
- 3 cups Water
- For the marinated chicken:
- 1 lb Boneless, Skinless Chicken Breasts
- ¼ cup Extra Virgin Olive Oil
- ⅛ cup Lemon Juice
- ½ tsp Greek Seasoning
- ½ tsp Oregano
- Black Pepper, to taste
- For the Tzatziki:
- 2 cups Plain Greek Yogurt
- ½ cup Cucumber, skin peeled off and grated, water rung out
- 1 Clove Garlic, crushed
- ½ tbsp Extra Virgin Olive Oil
- ½ tbsp Lemon Juice
- 1 tsp Sea Salt
- Power Bowl Toppings:
- 2 cups Kale, massaged and washed
- ½ cup Cooked Beets, diced
- ¼ cup Pitted Kalamata Olives
- 2 Cherry Tomatoes
- ½ Red Onion, diced
- ½ Cucumber, sliced
- In a small bowl, whisk together EVOO, Lemon Juice, Greek Seasoning, Oregano, and Black Pepper for chicken marinate. Adjust according to taste preferences.
- Cut slits in chicken breasts to help soak in the marinate. Place chicken breasts and marinate in a ziploc bag and let marinate in fridge for at least 1 hour.
- Combine 1 cup Barley and 3 cups water in a medium-sized pot and bring to a boil. Cover and reduce heat; cook 50-60 minutes.
- To make the tzatziki: combine plain Greek yogurt, cucumber, crushed garlic, EVOO, lemon juice, and sea salt together in a bowl and mix until well combined. Add additional ingredients according to taste preferences.
- When chicken is done marinating, use Indoor Searing Grill to grill the chicken. Heat to 350 degrees farenheit and once it is ready, place chicken on grill. Grill for 12-15 minutes, flipping chicken halfway through. Chicken should reach an internal temperature of 165 degrees.
- Cut chicken into bite size pieces and begin assembling bowls. Divide barley and chicken into 4 bowls, then top with Power Bowl Toppings and Tzatiki (I used about ¼ cup of Tzatiki per power bowl)
- If prepping these bowls ahead of time, leave Tzatziki on the side and add when eating.
- I used Bob’s Red Mill Barley and it cooked perfectly! You can really use any grain of choosing if you do not have barley on hand.
- You can easily prep these bowls ahead of eating them to take on the go. I would just suggest packing the tzatziki separately and top just before eating.
- When it comes to making tzatziki, it is all about taste preferences. If you prefer more garlic, add more, if you prefer less lemon juice, add less. It is easy to adjust based on your own preferences.
Now for the giveaway!
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- Do you like grilling?
- What is your favorite thing to grill?