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Overhead view of a vibrant Greek Chicken Power Bowls with Tzatziki, featuring seasoned chicken, quinoa, chickpeas, tomatoes, and cucumber.

Greek Chicken Power Bowls with Tzatziki

Make these Greek Chicken Power Bowls with Tzatziki for a quick, nutritious meal. This recipe combines seasoned chicken, roasted chickpeas, fresh vegetables, and a homemade tzatziki dressing over a base of quinoa.
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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 cucumber peeled and diced
  • 1/2-1 teaspoon salt or to taste
  • 1/4 teaspoon cracked black pepper or to taste
  • 1/2 lemon juice of
  • 1/4 cup fresh dill packed
  • 1 tablespoon fresh oregano finely chopped
  • 1/2 teaspoon garlic powder
Chicken Marinade
  • 2 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 salt and pepper to taste
Cucumber Salad
  • 1 large cucumber peeled and chopped
  • 1/2 red onion chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 salt and pepper to taste
Tomato Salad
  • 1 cup cherry or grape tomatoes halved
  • 1 fresh basil chopped
  • 1 salt and pepper to taste
Roasted Chickpeas
  • 2 15-ounce cans chickpeas drained, rinsed, and set aside
  • 1 tablespoon olive oil
  • 1 salt and pepper to taste
  • 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, 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 olive oil, oregano, basil, salt, 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 cooked through. Let the chicken rest for a couple of minutes before dicing it.
  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 and serve immediately.

Nutrition

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

Notes

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

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