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Greek Chicken Power Bowls With Tzatziki - Fresh, Filling, and Easy

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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: 1.5 lb boneless skinless chicken breasts or thighs
  • 3 tbsp extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1.5 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the Tzatziki: 1 cup plain Greek yogurt (2% or whole milk for creaminess)
  • 1/2 large English cucumber, grated
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 small garlic clove, grated
  • 2 tbsp fresh dill, chopped (or 1 tbsp mint)
  • 1/4 tsp kosher salt, plus more to taste
  • For the Bowls: 2 cups cooked grains (quinoa, brown rice, or farro)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup romaine or mixed greens, chopped
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley or dill, chopped, for garnish
  • Lemon wedges, for serving

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 and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
  2. Cook the grains: Prepare quinoa, rice, or farro according to package directions. Fluff with a fork and set aside. For extra flavor, cook in low-sodium chicken broth.
  3. Make the tzatziki: Grate the cucumber, then squeeze out excess water using a clean towel or paper towels. Stir together Greek yogurt, cucumber, lemon juice, olive oil, garlic, dill, and salt. Taste and adjust salt or lemon as needed. Chill until serving.
  4. Prep the veggies: Halve tomatoes, dice cucumber, slice red onion, and chop greens. Pit and halve olives. Keep everything in separate containers if prepping ahead.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high. Lightly oil the surface. Cook chicken 4–6 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest 5 minutes, then slice.
  6. Assemble the bowls: Spoon grains into bowls. Add greens, tomatoes, cucumbers, onion, and olives. Top with sliced chicken and a generous dollop of tzatziki. Sprinkle with feta and herbs. Finish with a squeeze of lemon and a drizzle of olive oil if you like.
  7. Serve: Enjoy warm or at room temperature. Add extra tzatziki on the side for dipping.