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Close-up of a Greek chicken and quinoa bowl with tomatoes and cucumber.

Greek Chicken Power Bowls with Quinoa

Enjoy a healthy and flavorful Greek Chicken Power Bowl with quinoa, fresh vegetables, and a tangy tzatziki sauce. This recipe is perfect for a quick and nutritious meal.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Bowl Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup tzatziki sauce (store-bought or homemade)
  • Fresh parsley or dill for garnish (optional)

Method
 

  1. Marinate chicken breasts in olive oil, lemon juice, oregano, garlic powder, salt, and pepper for at least 30 minutes.
  2. Cook quinoa: bring water or broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
  3. Preheat grill or skillet. Cook chicken breasts for 6-7 minutes per side, until 165°F (75°C). Let rest for 5 minutes, then slice thinly.
  4. Assemble bowls: divide quinoa into bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
  5. Drizzle with tzatziki sauce and garnish with parsley or dill if desired. Serve immediately.

Notes

For a vegetarian option, substitute the chicken with grilled halloumi cheese or chickpeas.