Greek Chicken Power Bowl (Easy & Healthy Meal Prep)

This Greek Chicken Power Bowl recipe is your new secret weapon for a delicious, healthy, and incredibly easy weeknight meal. Packed with juicy marinated chicken, fresh vegetables, fluffy quinoa, and a creamy homemade tzatziki, it’s a complete meal in one bowl that will leave you feeling satisfied and energized. Forget boring salads; this is the meal prep solution you’ve been waiting for.

We’re going to walk you through everything, from creating the perfect Greek chicken marinade to assembling beautiful bowls that are perfect for a quick lunch or a satisfying dinner. Get ready to elevate your meal prep game!

Why You’ll Love This Greek Chicken Power Bowl Recipe

If you need more convincing, here’s why this Mediterranean chicken bowl will become a staple in your kitchen:

• Packed with Flavor: The combination of lemon, garlic, and oregano in the chicken marinade, paired with creamy tzatziki and salty feta, is an unbeatable flavor explosion.
• Perfect for Meal Prep: This recipe is designed for your busy lifestyle. Cook everything on Sunday and enjoy healthy, pre-portioned meals all week long. It makes weeknight dinners a breeze. Check out our other high-protein meal prep ideas for more inspiration.
• Completely Customizable: Don’t love quinoa? Use brown rice. Not a fan of cucumbers? Add bell peppers. This bowl is a fantastic template to use up whatever veggies you have on hand.
• Healthy and Nourishing: Lean protein, whole grains, healthy fats, and tons of fresh vegetables make this a well-rounded meal that aligns with your health goals.

Ingredients You’ll Need

Here’s a simple breakdown of what you’ll need to assemble your bowls. The full measurements are in the recipe card below.

For the Greek Chicken:

• Chicken Breasts: Boneless, skinless chicken breasts are ideal for a lean protein source.
• Olive Oil: The base for our flavorful marinade.
• Lemon Juice: Freshly squeezed is always best for a bright, zesty flavor.
• Garlic: Minced garlic adds a pungent, aromatic kick.
• Dried Oregano: A classic Greek herb that is essential for the marinade.
• Salt & Black Pepper: To taste.

For the Tzatziki Sauce:

• Greek Yogurt: Use full-fat for the creamiest, most authentic texture.
• Cucumber: Grated and squeezed of excess water to prevent a watery sauce.
• Dill: Fresh dill provides a classic, tangy flavor.
• Lemon Juice: Adds a necessary brightness.
• Garlic: Just a small clove, finely minced.

For the Bowls:

• Quinoa: Cooked according to package directions. You can also use rice or farro.
• Cherry Tomatoes: Halved for perfect bite-sized pieces.
• Cucumber: Diced for a refreshing crunch.
• Red Onion: Thinly sliced.
• Kalamata Olives: A briny, salty punch that is signature to Greek cuisine.
• Feta Cheese: Crumbled for a creamy, salty finish.

How to Make a Greek Chicken Power Bowl

Making this power bowl is as simple as preparing each component and assembling. Let’s break it down step-by-step.

Step 1: Marinate the Chicken

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors meld.

Step 2: Cook the Chicken

You can cook the chicken on a grill, in a skillet, or in the oven. Cook until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before dicing into bite-sized pieces. This resting period is key to juicy chicken.

Step 3: Prepare the Homemade Tzatziki

While the chicken cooks, prepare the tzatziki. In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, lemon juice, and garlic. Stir until well combined and season with a pinch of salt. For a similar flavor profile in a salad, try this Greek cucumber and tomato salad.

Step 4: Cook the Quinoa

Rinse the quinoa under cold water. In a small saucepan, bring 2 cups of water or broth to a boil. Add the quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork.

Step 5: Assemble Your Power Bowls

Now for the fun part! Divide the cooked quinoa among four bowls. Top with the diced Greek chicken, cherry tomatoes, cucumber, red onion, and kalamata olives. Drizzle generously with the homemade tzatziki and finish with a sprinkle of crumbled feta cheese.

Tips for Success

• Don’t skip the marinade time. Allowing the chicken to marinate for at least 30 minutes is crucial for developing that classic Greek flavor.
• Squeeze the cucumber. For a thick and creamy tzatziki, you must squeeze as much water as possible out of the grated cucumber. A cheesecloth or paper towels work well for this.
• Rest the chicken. Always let your cooked chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every piece is moist and tender. For another fantastic chicken recipe, check out our easy chicken shawarma.

Variations and Substitutions

One of the best things about this Greek Chicken Power Bowl is its versatility. Here are a few ideas to change things up:

• Protein: This recipe works great with chicken thighs, shrimp, or even chickpeas for a vegetarian option.
• Grains: Swap the quinoa for brown rice, farro, or even orzo pasta.
• Veggies: Feel free to add roasted red peppers, artichoke hearts, or a handful of spinach.
• Dressing: If you’re short on time, a good quality store-bought Greek vinaigrette can work in place of tzatziki.

Meal Prep and Storage Instructions

To meal prep these bowls, store each component in separate airtight containers in the refrigerator. The chicken, quinoa, and chopped vegetables will stay fresh for up to 4 days. The tzatziki sauce will also last for about 4 days. When you’re ready to eat, simply assemble a bowl and enjoy. It’s best to add the tzatziki just before serving to keep the ingredients crisp.

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Can I use a different grain instead of quinoa?

Absolutely! This recipe is very versatile. You can easily substitute quinoa with brown rice, farro, couscous, or even cauliflower rice for a lower-carb option.

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How long does this Greek Chicken Power Bowl last in the fridge?

When stored properly in airtight containers, the components of the Greek Chicken Power Bowl will last for up to 4 days in the refrigerator. It’s best to store the dressing separately and add it just before serving.

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Is there a vegetarian option for this recipe?

Yes, to make this bowl vegetarian, you can substitute the chicken with a can of rinsed and drained chickpeas. Simply toss the chickpeas in the same marinade and roast them in the oven until slightly crispy.

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What is the best way to cook the chicken for this bowl?

Grilling the chicken will give you the best flavor and a nice char. However, pan-searing in a hot skillet or baking it in the oven at 400°F (200°C) are also excellent methods that will result in juicy, flavorful chicken.

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What makes a power bowl healthy?

A power bowl is considered healthy because it contains a balance of macronutrients: lean protein (chicken), complex carbohydrates (quinoa), healthy fats (olive oil, feta), and plenty of vitamins and minerals from fresh vegetables.

Save This Recipe!

This Greek Chicken Power Bowl is the perfect answer to your search for a healthy, flavorful, and easy meal. It’s a recipe you’ll come back to again and again. If you make it, please leave a comment below and let us know how you liked it! Don’t forget to save it to your favorite board on Pinterest!

Greek Chicken Power Bowl (Easy & Healthy Meal Prep)

This Greek Chicken Power Bowl is your new secret weapon for a delicious, healthy, and incredibly easy weeknight meal. Packed with juicy marinated chicken, fresh vegetables, fluffy quinoa, and a creamy homemade tzatziki, it's a complete meal in one bowl.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
• 1/4 cup olive oil
• 1/4 cup lemon juice freshly squeezed
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cup cucumber grated and squeezed dry
• 1 tbsp fresh dill chopped
• 1 tbsp lemon juice
• 1 clove garlic minced
• 1 cup quinoa uncooked
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup red onion thinly sliced
• 1/2 cup kalamata olives pitted
• 1/2 cup feta cheese crumbled

Equipment

• 3 Mixing Bowls
• 1 Skillet or grill
• 1 Saucepan

Instructions

 

1. In a medium bowl, whisk together the olive oil, lemon juice, 3 cloves of minced garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Heat a skillet or grill over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before dicing.
3. In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, 1 tbsp lemon juice, and 1 clove of minced garlic. Stir until well combined and season with a pinch of salt.
4. Cook quinoa according to package directions. Typically, this involves simmering 1 cup of quinoa with 2 cups of water or broth for about 15 minutes.
5. Divide the cooked quinoa among four bowls. Top with the diced Greek chicken, cherry tomatoes, diced cucumber, red onion, and kalamata olives. Drizzle with tzatziki and sprinkle with feta cheese before serving.

Notes

Tip 1: For the best flavor, let the chicken marinate for at least 30 minutes. This allows the lemon and herbs to fully penetrate the meat.
Tip 2: Squeezing the excess moisture from the grated cucumber is the key to a thick, creamy tzatziki sauce that isn't watery.
Tip 3: Store components separately in the fridge for up to 4 days for easy meal prep. Assemble just before eating to keep everything fresh and crisp.