Feastical

Sunshine in a Bowl: Your New Favorite Greek Chicken Power Bowls

Hey friends, Beau here from Feastical! Let’s be real for a second. Some days, you want a meal that feels like a warm, cheesy hug (hello, my ultimate mac and cheese). But other days? You’re craving something fresh, something vibrant, something that makes you feel energized and ready to conquer the world. You want a meal that tastes as good as it makes you feel. If you’re nodding along, then you and I are on the exact same page, and my friend, you are in for a treat.

Today, we’re whipping up my absolutely legendary Greek Chicken Power Bowls. This isn’t just a salad; this is a full-on experience. Imagine this: perfectly grilled, herb-marinated chicken resting on a fluffy bed of quinoa, surrounded by a confetti of crisp cucumbers, juicy cherry tomatoes, and briny kalamata olives. A generous sprinkle of creamy feta cheese brings it all together, and a drizzle of cool tzatziki or a zesty lemon vinaigrette is the glorious finishing touch.

This bowl is the ultimate answer to the “what’s for lunch?” dilemma. It’s meal-prep magic, a crowd-pleasing dinner, and a guaranteed way to bring a little bit of Mediterranean sunshine to your table, no matter the weather outside. It’s clean eating that never feels like a compromise. So, grab your favorite knife and a big mixing bowl—we’re about to create something seriously delicious.

The Little Gyro Stand That Could: A Flavorful Memory

This recipe takes me right back to a sweltering summer afternoon years ago. I was wandering through a local street fair, lured by the sounds of music and the incredible smells wafting from every direction. But one aroma stopped me in my tracks: a magical blend of garlic, oregano, and sizzling meat. I followed my nose to a tiny, unassuming gyro stand with a line a mile long. That’s always a good sign, right?

I finally got my hands on a pita overflowing with grilled chicken, tomatoes, onions, and the most incredible tzatziki sauce I’d ever tasted. I found a spot on a curb, took one messy, perfect bite, and was instantly transported. It was so simple, yet every flavor was bold and distinct. It was a symphony in a pita! That experience cemented my love for Greek cuisine. This power bowl is my tribute to that little stand—all the bright, bold flavors I fell in love with, but deconstructed into a nourishing, feel-good bowl that fits perfectly into our busy lives. It’s that vacation feeling, served up in under 30 minutes.

Gathering Your Greek Bowl Superstars

One of the best things about this recipe is its flexibility. Think of this list as your blueprint for deliciousness. Here’s what you’ll need to feed four hungry people (or to set yourself up for a week of amazing lunches!).

For the Legendary Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts: The main event! I like to pound them to an even thickness so they cook perfectly without drying out. Chef’s Insight: You can easily swap this for chicken thighs for even more juicy, flavorful meat.
• 2 tablespoons olive oil: The base of our marinade. It helps carry all the flavors and keeps the chicken super moist.
• Juice of 1 lemon: Fresh is best here! The acid not only adds zing but also helps tenderize the chicken. Sub Tip: No fresh lemon? A tablespoon of red wine vinegar works in a pinch.
• 2 teaspoons dried oregano: The quintessential Greek herb. Rub it between your palms as you add it to wake up those earthy, aromatic oils.
• 2 garlic cloves, minced: Because what’s a marinade without garlic? For a milder flavor, you can use ½ teaspoon of garlic powder.
• Salt and pepper, to taste: Don’t be shy! Seasoning is key. I start with ¾ teaspoon of kosher salt and ½ teaspoon of black pepper.

For the Bowl Base & Toppings:

• 2 cups cooked quinoa: Our fluffy, protein-packed foundation. Chef’s Hack: Cook your quinoa in chicken broth instead of water for an extra layer of flavor.
• 1 cup cucumber, diced: For that essential cool, crisp crunch. I prefer English cucumbers for their thin skin and minimal seeds.
• 1 cup cherry tomatoes, halved: Little bursts of sweet acidity. Use heirloom tomatoes if you can find them for a gorgeous color mix!
• ½ cup kalamata olives, sliced: They bring a salty, briny depth that is absolutely irreplaceable. If you’re not an olive fan, you can leave them out, but they really make the dish.
• ½ cup crumbled feta cheese: The creamy, tangy crown jewel. Buy a block and crumble it yourself—it’s so much tastier than the pre-crumbled stuff!
• Optional extras: A handful of chopped red onion for bite, or some fresh parsley or dill for a herby freshness.

For the Dressing (Pick Your Potion!):

• Tzatziki sauce: My personal favorite! Its cool, creamy yogurt base is the perfect contrast to the savory chicken. Store-bought is fine, but my homemade version is ridiculously easy.
• Simple Lemon Vinaigrette: Whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, a pinch of dried oregano, and salt and pepper. Light, zesty, and perfect.

Let’s Build Some Bowls: A Step-by-Step Journey

Okay, team! Let’s fire up the stove (or grill) and get assembling. I’ll walk you through each step with a few of my favorite kitchen hacks to ensure your bowls are absolutely perfect.

1. Marinate the Chicken. In a medium bowl or a large zip-top bag, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the chicken breasts, making sure they’re fully coated in the marinade. Let them hang out for at least 30 minutes at room temperature. If you have more time, marinating in the fridge for up to 4 hours is even better! The longer it marinates, the more flavorful it becomes. Chef’s Tip: If you’re short on time, just a 15-minute marinade will still impart great flavor. Every minute counts!
2. Cook the Chicken to Perfection. Heat a grill pan, outdoor grill, or a regular skillet over medium-high heat. Add a tiny drizzle of oil to prevent sticking. Cook the chicken for 5-7 minutes per side, depending on thickness. You’re looking for beautiful grill marks and an internal temperature of 165°F. The most important step? Let the chicken rest for 5-10 minutes before slicing! This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and not dry. Chef’s Hack: Use a meat thermometer! It’s the single best tool for guaranteeing perfectly cooked chicken every single time.
3. Prep Your Veggies & Quinoa. While the chicken is cooking and resting, this is your moment to shine. Dice the cucumber, halve the tomatoes, slice the olives, and crumble the feta. Fluff your cooked quinoa with a fork. Chef’s Insight: I like to give my quinoa a quick fluff with a fork to separate the grains, making the base of our bowl light and airy instead of clumpy.
4. The Grand Assembly. This is the fun part! Divide the fluffy quinoa evenly among four bowls. Now, artfully arrange your sliced chicken and all your prepped veggies over the top. I like to group the ingredients in little sections—it makes the bowl look like a work of art! Finally, crown your masterpiece with that glorious crumbled feta cheese.
5. The Final Touch: Drizzle and Devour! Right before serving, drizzle your chosen dressing (tzatziki or lemon vinaigrette) over everything. I like to serve the dressing on the side if I’m meal-prepping, so the bowls don’t get soggy. And that’s it! You’ve just created a restaurant-quality meal right in your own kitchen.

How to Serve Your Greek Masterpiece

Presentation is part of the fun! I’m a firm believer that food tastes better when it looks beautiful. For these power bowls, I love using wide, shallow bowls so you can see all the colorful components. Arrange the ingredients in distinct sections around the bowl—it’s visually stunning and lets everyone customize each bite.

What to serve on the side? A warm, toasted pita wedge is classic and perfect for scooping up any last delicious bits. If you’re feeling fancy, a small side of lemon-herb hummus never hurt anybody. And for a drink pairing, a crisp glass of Assyrtiko wine or simply a glass of sparkling water with a squeeze of lemon complements these fresh flavors perfectly.

Make It Your Own: Delicious Twists & Swaps

The beauty of a power bowl is its versatility. Don’t be afraid to play around with these ideas!

• Go Grain-Free: Swap the quinoa for a bed of romaine lettuce, chopped kale, or even riced cauliflower for a low-carb option.
• Plant-Powered Perfection: Make it vegetarian by replacing the chicken with a can of drained and rinsed chickpeas. Toss them in the same marinade and roast at 400°F for 20 minutes for a crispy, flavorful protein.
• Mediterranean Meets Mexico: Give it a fun fusion twist! Use a cumin and chili powder rub on the chicken, swap the tzatziki for a cilantro-lime crema, and add a spoonful of corn and black beans.
• Add More Veggie Power: Feel free to add roasted red peppers, artichoke hearts, or thinly sliced radishes for extra color, texture, and nutrients.
• For a Creamier Dreamier Bowl: Add a big dollop of hummus right on top of the quinoa before adding the other ingredients. It creates an incredibly rich and creamy base.

Beau’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I remember one time I was making it for friends and realized I had completely run out of oregano. Panic set in for a second, but then I grabbed a makeshift blend of thyme and a little mint. Guess what? It was fantastic! It taught me that recipes are guides, not rules. The spirit of this bowl is fresh, flavorful, and flexible.

Another pro-tip: if you’re meal-prepping these for the week, keep the dressing separate and add it the day you eat it. It keeps the quinoa and veggies from getting soggy. Trust me, future-you will thank present-you for that little bit of extra effort.

Your Questions, Answered!

Q: Can I make this recipe ahead of time for meal prep?
A: Absolutely! This is a meal-prep superstar. Cook the chicken and quinoa, and chop the veggies (except the cucumber, which can get watery). Store everything in separate airtight containers in the fridge for up to 4 days. Assemble your bowl and add the dressing right before you eat.

Q: My chicken always turns out dry. What am I doing wrong?
A: The two biggest culprits are overcooking and not resting. First, use a meat thermometer to ensure you pull the chicken at 165°F—not a degree higher! Second, and this is non-negotiable, let it rest for at least 5 minutes after cooking. This allows the juices to settle back into the meat.

Q: I don’t have quinoa. What’s a good substitute?
A: No problem! Couscous, orzo, farro, or even brown rice make excellent bases. Just adjust the cooking time according to the package directions for your grain of choice.

Q: Is there a way to make this dairy-free?
A: For sure! Simply omit the feta cheese or use a dairy-free alternative. For the dressing, opt for the lemon vinaigrette instead of tzatziki, or try a dairy-free yogurt to make your own tzatziki.

Greek Chicken Power Bowls

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• Author: BeauCollier

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Description

Hey friends! Some days, you crave something fresh, vibrant, and energizing—a meal that tastes as good as it makes you feel. Enter these Greek Chicken Power Bowls: tender, herb-marinated chicken on a fluffy bed of quinoa, surrounded by crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta. Drizzle with tzatziki or a lemon vinaigrette, and you’ve got a meal that’s as nourishing as it is delicious. Perfect for a quick weeknight dinner or meal prep for the week ahead!

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Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 tsp dried oregano

• 2 garlic cloves, minced

• Salt and pepper, to taste

For the Bowl Base & Toppings:

• 2 cups cooked quinoa

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ cup kalamata olives, sliced

• ½ cup crumbled feta cheese

• Optional: red onion, parsley, or dill

For the Dressing (Choose One):

• Tzatziki Sauce (store-bought or homemade)

• Simple Lemon Vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, pinch of oregano, salt and pepper

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Instructions

• Marinate the Chicken:
  In a bowl or zip-top bag, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and coat evenly. Marinate 30 minutes at room temperature or up to 4 hours in the fridge.

• Cook the Chicken:
  Heat a grill pan, skillet, or outdoor grill over medium-high. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (75°C). Rest 5–10 minutes, then slice.

• Prep the Veggies & Quinoa:
  Dice cucumber, halve tomatoes, slice olives, crumble feta, and fluff the quinoa with a fork.

• Assemble the Bowls:
  Divide quinoa among 4 bowls. Arrange chicken and vegetables on top. Sprinkle with feta and optional herbs.

• Add Dressing & Serve:
  Drizzle with tzatziki or lemon vinaigrette. Serve immediately or store components separately for meal prep.

Notes

• Chicken Swap: Use thighs for extra juiciness.

• Grain Options: Couscous, farro, or brown rice work well instead of quinoa.

• Vegetarian Version: Roast chickpeas with the same marinade for a plant-based protein.

• Keep It Crisp: Store dressing separately if prepping for later.

• Flavor Boost: Cook quinoa in chicken broth for added depth.

Nutrition

• Calories: 430Cal Per Bowl
• Fat: 18g
• Carbohydrates: 30g
• Protein: 36g

A Nourishing Bite: The Goodness Inside

Let’s talk about why this bowl is such a powerhouse of nutrition. It’s a perfectly balanced meal designed to keep you full and energized. The chicken and quinoa provide a hefty dose of lean, complete protein, essential for muscle repair and keeping you satisfied. The healthy fats from the olive oil, olives, and feta are great for heart and brain health. And the colorful array of vegetables is packed with fiber, vitamins, and antioxidants.

Each bowl (with the lemon vinaigrette) comes in at approximately 430 calories, with 36g of protein, 30g of carbs, and 18g of fat. It’s naturally gluten-free and follows the principles of the celebrated Mediterranean diet. It’s proof that eating well doesn’t mean sacrificing an ounce of flavor.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my go-to recipe for a meal that’s as satisfying to make as it is to eat. These Greek Chicken Power Bowls are more than just a recipe; they’re a reminder that healthy, vibrant food can be the most delicious food of all.

I hope this recipe brings as much joy to your table as it has to mine. If you give it a try (and I really hope you do!), tag me on social @feastical with #FeasticalEats. I love seeing your creations! Now, go forth and build some beautiful, delicious bowls. Until next time, happy cooking!