Greek Chicken Power Bowl
I started making this Greek chicken power bowl when my daughter declared she was tired of the same lunch every day. Four months later she still asks for it twice a week and I never run out of ways to switch up the toppings. The herb-marinated chicken stays tender for days and the whole thing comes together in about thirty minutes.
How to Make the Perfect Greek Chicken Power Bowl for Meal Prep
Why You’ll Love This Recipe
- Stays fresh in the fridge for up to five days without getting soggy
- Perfect for anyone who wants a filling lunch that actually tastes like dinner
- The lemon herb marinade makes the chicken incredibly flavorful and juicy
What You’ll Need
- boneless skinless chicken thighs — cut into bite-sized pieces
- olive oil — divided
- garlic — minced
- salt — divided
- quinoa — rinsed
- cucumber — diced
- cherry tomatoes — halved
- red onion — thinly sliced
- kalamata olives — pitted and halved
- feta cheese — crumbled
- cucumber — grated and drained
- fresh dill — chopped
- garlic — minced
Before You Start Cooking
A few things that make this recipe work:
- ► Drain the grated cucumber for tzatziki by pressing it in a clean kitchen towel to remove excess water
- ► Let the chicken rest for 2-3 minutes after cooking to keep it juicy when you slice it
- ► Store the tzatziki separately if meal prepping to prevent the bowls from getting watery
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| chicken thighs | chicken breast or shrimp | Adjust cooking time accordingly for different proteins. |
| quinoa | brown rice or cauliflower rice | Use whatever grain fits your dietary needs. |
| kalamata olives | green olives or sun-dried tomatoes | Any Mediterranean flavor works here. |
| feta cheese | goat cheese or fresh mozzarella | Pick your favorite creamy cheese. |
| fresh dill | fresh parsley or mint | Use whatever fresh herbs you have on hand. |
| Greek yogurt | regular plain yogurt or sour cream | Any creamy base works for the tzatziki. |
How To Make Greek Chicken Power Bowl
Marinate the chicken
In a bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, 1/2 teaspoon salt, and pepper. Add chicken pieces and toss to coat. Let marinate for 15 minutes while you prep everything else.
Cook the quinoa
Combine quinoa, chicken broth, and remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
Make tzatziki sauce
Mix Greek yogurt, grated cucumber, dill, and minced garlic in a small bowl. Season with salt to taste. Set aside.
Cook the chicken
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
Assemble the bowls
Divide quinoa among four meal prep containers or serving bowls. Top each with chicken, cucumber, tomatoes, red onion, olives, and feta cheese. Add a dollop of tzatziki to each bowl.
Pro Tips For The Best Results
- Drain the grated cucumber for tzatziki by pressing it in a clean kitchen towel to remove excess water
- Let the chicken rest for 2-3 minutes after cooking to keep it juicy when you slice it
- Store the tzatziki separately if meal prepping to prevent the bowls from getting watery
- Toast the quinoa in the dry pan for 2 minutes before adding liquid for extra nutty flavor
Common Mistakes To Avoid
- Not draining the grated cucumber for tzatziki — Press grated cucumber in a clean towel or paper towels to remove excess moisture
- Overcooking the chicken and making it dry — Cook just until internal temperature reaches 165°F and let rest before slicing
- Adding tzatziki to meal prep containers too early — Store sauce separately and add just before eating to prevent soggy vegetables
- Using too much liquid when cooking quinoa — Stick to 2:1 ratio of liquid to quinoa and don’t lift the lid while cooking
Make Ahead and Storage Tips
- Cook quinoa up to 3 days ahead and store covered in the refrigerator
- Marinate chicken overnight for even more flavor development
- Prep all vegetables and store in separate containers for easy assembly
- Make tzatziki sauce up to 2 days ahead – the flavors actually improve
What To Serve With Greek Chicken Power Bowl
- Serve with warm pita bread or naan for scooping up all the flavors (this Greek Orzo Mason Jar Salad pairs perfectly alongside)
- Add a side of hummus and vegetables for extra Mediterranean flair
- Pair with a glass of crisp white wine like Sauvignon Blanc
- Serve over mixed greens instead of quinoa for a lighter meal
Delicious Variations To Try
- Mediterranean Veggie Power Bowl: Replace chicken with roasted chickpeas and add roasted red peppers and artichoke hearts
- Greek Beef Power Bowl: Use seasoned ground beef instead of chicken and add a sprinkle of za’atar seasoning
- Warm Greek Bowl: Serve everything warm by heating the quinoa and chicken, then adding fresh vegetables on top
Frequently Asked Questions
Can I make Greek chicken power bowls ahead for meal prep?
Yes, these bowls keep perfectly for up to 5 days in the refrigerator. Store the tzatziki separately and add it just before eating to prevent the vegetables from getting soggy.
What can I substitute for quinoa in this recipe?
Brown rice, wild rice, farro, or cauliflower rice all work well. Adjust cooking times and liquid ratios according to package directions for your chosen grain.
How do I keep the chicken from drying out?
Use chicken thighs instead of breasts, don’t overcook them, and let them rest for 2-3 minutes after cooking. The marinade also helps keep them moist.
Can I freeze Greek chicken power bowls?
The cooked chicken and quinoa freeze well for up to 3 months, but fresh vegetables and tzatziki should be added fresh after thawing and reheating.
How do I make tzatziki less watery?
Drain the grated cucumber thoroughly by pressing it in a clean kitchen towel or paper towels before mixing it with the yogurt. This removes excess moisture.
What vegetables can I add to Greek power bowls?
Try roasted red peppers, artichoke hearts, fresh spinach, shredded carrots, or diced bell peppers. Any Mediterranean vegetables work beautifully.
Can I use chicken breast instead of thighs?
Yes, but chicken breasts cook faster and can dry out more easily. Reduce cooking time to 5-6 minutes and check internal temperature reaches 165°F.
How long should I marinate the chicken?
Minimum 15 minutes for flavor, but you can marinate up to 24 hours in the refrigerator for even more flavor development.
Ready To Make Greek Chicken Power Bowl?
This Greek chicken power bowl has become our go-to meal when we want something that feels indulgent but keeps us satisfied for hours. The combination of protein, healthy grains, and fresh vegetables makes it feel like a complete meal that happens to be really good for you. Make a batch this weekend and watch it disappear from your fridge faster than you expected.
Greek Chicken Power Bowl
By At The Sunday Table
I started making this Greek chicken power bowl when my daughter declared she was tired of the same lunch every day. Four months later she still asks for it twice a week and I never run out of ways to switch up the toppings. The herb-marinated chicken stays tender for days and the whole thing comes together in about thirty minutes.
Ingredients
Instructions
-
1
Marinate the chicken
In a bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, 1/2 teaspoon salt, and pepper. Add chicken pieces and toss to coat. Let marinate for 15 minutes while you prep everything else.
-
2
Cook the quinoa
Combine quinoa, chicken broth, and remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
-
3
Make tzatziki sauce
Mix Greek yogurt, grated cucumber, dill, and minced garlic in a small bowl. Season with salt to taste. Set aside.
-
4
Cook the chicken
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
-
5
Assemble the bowls
Divide quinoa among four meal prep containers or serving bowls. Top each with chicken, cucumber, tomatoes, red onion, olives, and feta cheese. Add a dollop of tzatziki to each bowl.
Notes
- ► Drain the grated cucumber for tzatziki by pressing it in a clean kitchen towel to remove excess water
- ► Let the chicken rest for 2-3 minutes after cooking to keep it juicy when you slice it
- ► Store the tzatziki separately if meal prepping to prevent the bowls from getting watery
- ► Toast the quinoa in the dry pan for 2 minutes before adding liquid for extra nutty flavor
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
