Servings
Font
Back
Greek Chicken Power Bowls
5 from 90 votes

Greek Chicken Power Bowls

Greek Chicken Power Bowls combine seasoned grilled chicken, cooked quinoa, roasted chickpeas, feta cheese, and fresh cucumber and tomato salads dressed with a creamy yogurt sauce flavored with lemon, dill, and oregano. The bowl balances protein, grains, and vegetables with Mediterranean flavors and varied textures, making it ideal for a filling meal or meal prep option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 457 kcal
Course: Main Course
Cuisine: Mediterranean, Greek

Ingredients

  • 2 cups quinoa cooked
  • ½ cup feta cheese I use reduced fat, crumbled
Dressing
  • 1 cup Greek yogurt plain, fat free
  • 1 cucumber peeled and diced
  • ½-1 teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste, cracked
  • lemon juice of ½ lemon
  • ¼ cup dill packed fresh
  • 1 tablespoon oregano fresh, finely chopped
  • ½ teaspoon garlic powder
Chicken
  • 2 chicken breast or 3-4 chicken thighs, boneless skinless
  • 2 tablespoons olive oil
  • 1 tablespoon oregano fresh, finely chopped
  • 2 teaspoons basil finely chopped, fresh
  • 1 teaspoon garlic powder
  • black pepper to taste
  • salt to taste
Cucumber Salad
  • 1 cucumber peeled and chopped, large
  • ½ red onion chopped
  • ½ teaspoon garlic powder
  • 2 teaspoons lemon juice fresh
  • 2 teaspoons olive oil
  • black pepper to taste
  • salt to taste
Tomato Salad
  • 1 cup tomatoes halved, cherry or grape
  • basil chopped, fresh
  • black pepper to taste
  • salt to taste
Chickpeas
  • 2 chickpeas drained, rinsed, and set aside, 15-ounce cans
  • 1 tablespoon olive oil
  • black pepper to taste
  • salt to taste
  • 1 teaspoon Italian seasoning dried

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes. 
  2. Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use. 
  3. To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing. 
  4. Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients. 
  5. Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately. 

Notes

  • This recipe is well suited for meal prepping; keep components in separate containers and assemble when ready to eat.
  • Allow the dressing to chill several hours before serving for enhanced flavor, though fresh mixing is also appropriate.

Nutrition Information

Calories 457kcal (23%) Carbohydrates 30g (10%) Protein 39g (78%) Fat 20g (31%) Saturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 85mg (28%) Sodium 620mg (26%) Potassium 986mg (21%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 468IU (9%) Vitamin C 12mg (13%) Calcium 114mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 457

% Daily Value*

Calories 457kcal 23%
Carbohydrates 30g 10%
Protein 39g 78%
Fat 20g 31%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 620mg 26%
Potassium 986mg 21%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 468IU 9%
Vitamin C 12mg 13%
Calcium 114mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.