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A vibrant bowl featuring seasoned chicken, quinoa, roasted chickpeas, tomatoes, cucumber, and a generous dollop of tzatziki sauce in Greek Chicken Power Bowls.

Greek Chicken Power Bowls with Tzatziki

This recipe combines grilled chicken, fresh vegetables, quinoa, and homemade tzatziki into a satisfying bowl. It is a simple, nutritious meal option suitable for busy families who enjoy Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 457
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cups cooked quinoa
  • 1/2 cup crumbled feta cheese Use reduced fat if desired
Tzatziki Dressing
  • 1 cup plain fat free Greek yogurt
  • 1 whole cucumber Peeled and diced
  • 1/2-1 teaspoon salt To taste
  • 1/4 teaspoon cracked black pepper To taste
  • 1/2 whole lemon Juice of
  • 1/4 cup fresh dill Packed
  • 1 tablespoon fresh oregano Finely chopped
  • 1/2 teaspoon garlic powder
Chicken
  • 2 whole boneless skinless chicken breasts Or 3-4 chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano Finely chopped
  • 2 teaspoons fresh basil Finely chopped
  • 1 teaspoon garlic powder
  • 1 to taste salt and pepper
Cucumber Salad
  • 1 large cucumber Peeled and chopped
  • 1/2 whole red onion Chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 to taste salt and pepper
Tomato Salad
  • 1 cup cherry or grape tomatoes Halved
  • 1 to taste fresh basil Chopped
  • 1 to taste salt and pepper
Roasted Chickpeas
  • 2 15-ounce cans chickpeas Drained, rinsed, and set aside
  • 1 tablespoon olive oil
  • 1 to taste salt and pepper
  • 1 teaspoon dried Italian seasoning

Equipment

  • Oven
  • Baking sheet
  • Food processor
  • Grill

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the chickpeas with olive oil, salt and pepper, and dried Italian seasoning. Arrange them in a single layer on a baking sheet and cook in the preheated oven for 15 minutes.
  2. Prepare the dressing. Combine all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use. The dressing tastes better after chilling for several hours.
  3. To prepare the chicken, stir together the oil, oregano, basil, salt and pepper, and garlic powder. Brush this mixture on both sides of the chicken. Grill over medium heat for 5-8 minutes on each side, or until the chicken is cooked through. Let the chicken rest for a couple of minutes before dicing.
  4. Stir together all cucumber salad ingredients in one bowl. In a second bowl, stir together the tomato salad ingredients.
  5. Assemble the bowls by placing quinoa on the bottom. Top with diced chicken, cucumber salad, tomato salad, roasted chickpeas, and crumbled feta cheese. Drizzle with the tzatziki dressing. Serve immediately.

Nutrition

Calories: 457kcalCarbohydrates: 30gProtein: 39gFat: 20gSaturated Fat: 4gCholesterol: 85mgSodium: 620mgPotassium: 986mgFiber: 5gSugar: 7gVitamin A: 468IUVitamin C: 12mgCalcium: 114mgIron: 3mg

Notes

This recipe is good for meal prep. Store the components in separate containers and assemble the bowls when you are ready to eat.

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