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Greek Chicken Power Bowls - Fresh, Bright, and Satisfying

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional but great)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowls: 2 cups cooked quinoa, farro, or brown rice
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach or chopped romaine
  • Fresh dill and parsley, chopped (about 1/4 cup total)
  • For the Yogurt Sauce: 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, finely grated
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Optional Add-Ons: Hummus or tzatziki
  • Pickled red onions
  • Lemon wedges
  • Toasted pine nuts or pumpkin seeds

Method
 

  1. Marinate the chicken: In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes or up to 8 hours in the fridge.
  2. Cook the grains: Prepare quinoa, farro, or brown rice according to package directions. Fluff with a fork and let cool slightly so it doesn’t wilt the greens.
  3. Make the yogurt sauce: Stir together Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Taste and adjust seasoning. Chill until ready to serve.
  4. Prep the veggies: Dice cucumber and bell pepper, halve tomatoes, slice red onion, and chop herbs. Pat the cucumbers dry with a paper towel to reduce extra moisture.
  5. Cook the chicken: Grill, pan-sear, or bake. For grilling or stovetop, cook over medium-high heat 4–6 minutes per side until the internal temperature reaches 165°F/74°C. Let rest 5 minutes, then slice.
  6. Assemble the bowls: Add a base of grains and greens. Top with sliced chicken, cucumber, tomatoes, red onion, bell pepper, olives, and feta. Spoon on yogurt sauce. Finish with chopped dill and parsley.
  7. Finish and serve: Drizzle with a little olive oil, add a squeeze of lemon, and season with a pinch of salt and pepper if needed.