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Greek Chicken Power Bowls

Greek Chicken Power Bowls

  • Author: BeauCollier

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!

Ingredients

Scale

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

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

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Find it online: https://feastical.com/greek-chicken-power-bowls/