Greek Power Bowl (High-Protein Mediterranean Chicken Bowl)

If you're looking for an easy Greek chicken power bowl that's fresh, flavorful, and packed with protein, you'll love this recipe. Inspired by a restaurant favorite I couldn't stop thinking about, this Mediterranean bowl combines juicy grilled chicken, quinoa, crisp vegetables, creamy feta, and homemade tzatziki for a meal that's perfect for lunch, dinner, or meal prep.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Juice of ½ lemon

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• ½ teaspoon onion powder

• Salt and black pepper, to taste

For the Bowl

• 5 ounces baby spinach and kale blend

• 2 cups cooked quinoa

• 1 cup cherry tomatoes, halved

• 1 cup diced cucumber

• ½ cup diced red onion

• ½ cup Kalamata olives

• ¾ cup crumbled feta cheese

• Fresh parsley, chopped, for garnish

Homemade Greek Dressing

• ¼ cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• Juice of ½ lemon

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

• 1 garlic clove, minced

• Salt and black pepper, to taste

Homemade Tzatziki

• 1 cup plain Greek yogurt (whole milk preferable)

• ½ cup grated cucumber, squeezed dry

• 1 garlic clove, minced

• 1 tablespoon fresh dill, chopped

• Juice of ½ lemon

• 1 teaspoon olive oil

• Salt and black pepper, to taste

Directions

1. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, paprika, onion powder, salt, and pepper. Coat the chicken evenly and let it marinate for at least 20 minutes.

2. Grill or cook the chicken over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

3. While the chicken cooks, whisk together all of the Greek dressing ingredients until smooth and well combined.

4. In a separate bowl, stir together the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper until creamy. Refrigerate until ready to serve.

5. Divide the spinach and kale mixture among four bowls. Top with the cooked quinoa, sliced chicken, tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

6. Drizzle with the Greek dressing, add a generous spoonful of homemade tzatziki, and finish with freshly chopped parsley.

7. Serve immediately and enjoy, or store the ingredients separately for easy meal prep throughout the week.

Storage Tips

Store the chicken, quinoa, vegetables, Greek dressing, and tzatziki in separate airtight containers in the refrigerator for up to 4 days. Assemble your bowl just before serving for the freshest flavor and texture.

Why You'll Love This Greek Chicken Power Bowl

• High in protein to help keep you full and satisfied

• Packed with fiber from quinoa and fresh vegetables

• Loaded with Mediterranean-inspired flavor

• Perfect for meal prep lunches and easy weeknight dinners

• Made with simple, wholesome ingredients

Frequently Asked Questions

Can I make this Greek Chicken Power Bowl ahead of time?
Absolutely! This recipe is perfect for meal prep. Prepare all of the ingredients in advance and assemble your bowl when you're ready to eat.

Can I substitute the quinoa?
Yes! Brown rice, white rice, farro, or cauliflower rice all work well.

Can I make this vegetarian?
Definitely. Swap the grilled chicken for chickpeas or grilled tofu for a delicious vegetarian option.

Dietitian Tip

Don't skip the homemade tzatziki! It's creamy, refreshing, and the ingredient that truly brings this bowl together. It was my favorite part of the recipe and adds the perfect finishing touch to every bite.