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Flavorful Greek Chicken Power Bowl

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A quick and easy Greek chicken power bowl featuring marinated chicken, crispy roasted chickpeas, and creamy tzatziki, served over quinoa or brown rice for a healthy, flavorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons freshly squeezed lemon juice
  • 2–3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3/4 cup plain full-fat Greek yogurt
  • 1/2 medium cucumber, peeled, seeded, and finely grated
  • 1 small garlic clove, minced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons red onion, thinly sliced
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and pepper.
  2. Add chicken breasts or thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry thoroughly with a kitchen towel.
  4. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, and salt. Spread evenly on a parchment-lined baking sheet.
  5. Roast chickpeas for 25 minutes, shaking the pan halfway through, until golden and crunchy.
  6. Grate the peeled and seeded cucumber finely, then squeeze out excess water using a clean kitchen towel or cheesecloth.
  7. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well and refrigerate until serving.
  8. Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off.
  9. Cook chicken 5-6 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly.
  10. Divide cooked quinoa or brown rice between bowls. Arrange sliced chicken, roasted chickpeas, cherry tomatoes, Kalamata olives, and red onion on top.
  11. Dollop generous spoonfuls of tzatziki over the bowls and sprinkle with fresh parsley.
  12. Add a lemon wedge on the side for extra brightness if desired.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Let chicken rest after cooking to keep it juicy. Marinate chicken at least 30 minutes for best flavor but no more than 4 hours. Store components separately for best texture when meal prepping.

Nutrition

Keywords: Greek chicken, power bowl, healthy meal, tzatziki, roasted chickpeas, quinoa bowl, Mediterranean, easy dinner, meal prep

Find it online: https://yumbelle.com/flavorful-greek-chicken-power-bowl-recipe-easy-healthy-meal-ideas/