Protein-Packed Greek Chicken Bowl

Protein-packed Greek chicken power bowls make weeknight dinners shine when I am craving something both wholesome and vibrant. With juicy marinated chicken, cooling tzatziki, and loads of fresh vegetables, this bowl packs balanced nutrition and Mediterranean flair in every bite.

I ended up making this after a friend brought something similar for a picnic and everyone raved over the creamy tzatziki. Now it is a solid favorite for busy evenings and stretches easily to feed a crowd.

Ingredients

• Chicken fillet: Diced and lean opt for organic or free-range for top flavor
• Lemons: Zest and juice create a zippy marinade pick fruit that feels heavy for juiciness
• Garlic: Freshly minced brings aromatic depth look for firm cloves with no green sprout
• Olive oil: Adds richness and moisture use extra virgin for maximum antioxidants
• Dried oregano: Classic Greek herb use a fresh batch for best aroma
• Kosher salt: Helps tenderize and season the chicken
• Paprika: Adds a mild smoky color Spanish paprika gives a hit of earthiness
• Black pepper: Rounds out the marinade freshly ground is best
• Cucumber: Used in tzatziki for crunch go for firm and dark green ones
• Greek yogurt: Thick creamy texture adds tang aim for at least 2 percent fat
• Dill: Gives bright herby notes pick feathery and vibrant sprigs
• Cherry tomatoes: Juicy and sweet look for firm and bright red fruit
• Red onion: Sliced thin adds bite and color choose glossy bulbs with no soft spots
• Kalamata olives: Briny punch and healthy fats select pitted and glossy olives
• Feta cheese: Crumbled for saltiness and creaminess get a block and crumble yourself for best texture
• Quinoa: Mild nutty base good source of protein rinse before cooking for fluffiness
• Fresh herbs: Parsley mint or dill to garnish choose perky leaves for fresh flavor
• Extra olive oil: Drizzle on top for flavor and shine

Instructions

Cook the Quinoa:

Cook rinsed quinoa in water or low-sodium broth using package instructions This usually means simmering for about fifteen minutes once bubbling then fluffing and covering Ease up on the heat if it starts sticking and let it steam with the lid on for a few minutes so it is light

Make the Tzatziki:

Grate cucumber using a box grater Salt lightly and place in a clean kitchen towel Let sit for fifteen minutes to draw water out then squeeze hard to remove excess moisture Add to a bowl with Greek yogurt minced garlic chopped dill olive oil and lemon juice Season with salt Stir well and chill in the fridge for best flavor development

Marinate the Chicken:

In a bowl combine lemon zest and juice minced garlic olive oil dried oregano kosher salt paprika and black pepper Whisk until uniform Add diced chicken tossing to coat all pieces Cover and refrigerate for at least thirty minutes to let flavors soak in The lemon will help tenderize the meat

Sauté the Chicken:

Heat a nonstick or cast iron skillet over medium-high Pour in a drizzle of olive oil Add the marinated chicken in a single layer Let it cook undisturbed for three minutes to get golden edges Stir and continue cooking for another five to seven minutes until cooked through with no pink Let rest on a plate for five minutes

Build the Bowls:

Divide warm quinoa between serving bowls Top with neat sections of cooked chicken cherry tomatoes diced cucumber thin red onion Kalamata olives and feta cheese Add a big scoop of tzatziki to one side Drizzle with a bit more olive oil and scatter fresh herbs over everything to finish

I have a soft spot for lemon zest in this recipe It is the secret to that lingering citrus brightness that reminds me of summer trips to Greece. My kids always sneak the feta before it hits the bowl so I now keep an extra bit on hand.

Storage Tips

Storing ingredients separately keeps everything fresh for meal prep up to three days. Store cooked chicken in a sealed container in the fridge. Keep tzatziki in a small jar or bowl with a lid chilled until ready to serve. If you have leftover assembled bowls they keep well overnight though the veggies may soften a bit but the flavors stay vibrant.

Ingredient Substitutions

You can swap chicken for rotisserie or leftover shredded chicken to save time. For a vegetarian spin use chickpeas or grilled halloumi in place of the chicken. If you are out of dill try fresh mint or parsley for a new twist in the tzatziki. Brown rice or farro also make sturdy and satisfying base grains if you do not have quinoa.

Serving Suggestions

Serve these bowls piled high with leafy greens like spinach or arugula for extra vitamins. Sometimes I tuck warm pita or flatbread on the side to soak up every bit of tzatziki. This recipe is picnic friendly just store components separately and let everyone build their own at the table.

Greek Cuisine Context

Power bowls like this are an easy way to bring Greek mezze flavors to your daily routine. Tzatziki is a staple on Greek tables and pairs with almost any grilled protein. The combination of lemon olive oil garlic and fresh herbs in the marinade is classic in Greek home kitchens and reminds me of the way food is always shared family style.

Seasonal Adaptations

Swap cherry tomatoes for roasted squash or sweet potatoes in colder months. Top with sliced radishes and snap peas when spring produce arrives. Use roasted red peppers or sun dried tomatoes for extra Mediterranean depth.

Success Stories

A friend shared this recipe after I described how hard it is to make everyone happy at dinner. To my surprise even picky eaters got hooked on the creamy tzatziki and juicy chicken bites. Now it is in our weekly dinner rotation and I double the batch for easy weekday lunches.

Freezer Meal Conversion

To freeze for later make and cool chicken and quinoa then store in separate containers. Tzatziki does not freeze well due to the yogurt but bowl components reheat well. When ready to eat thaw in the fridge overnight and rewarm the chicken and quinoa before assembling with fresh veggies and tzatziki.

This Greek chicken power bowl is full of bold flavors and healthy textures that make every meal a treat. It is a reliable crowd pleaser and perfect for prepping ahead or feeding a hungry group.

FAQs for This Recipe

→ How do I make the chicken juicy and flavorful?

Marinate the diced chicken with lemon juice, zest, garlic, olive oil, and spices for at least 30 minutes. This helps lock in moisture and infuses it with bright, aromatic flavor.

→ Can I substitute another grain for quinoa?

Absolutely. Brown rice, farro, couscous, or even cauliflower rice work well with the fresh Mediterranean ingredients featured in this bowl.

→ How do I keep the tzatziki from becoming watery?

After grating the cucumber, sprinkle it with a little salt and let it sit to release excess moisture. Then, squeeze out the liquid before mixing with the yogurt.

→ Is this bowl good for meal prep?

Yes! Prepare the components ahead of time and keep them in separate containers. Combine everything just before serving for best texture and freshness.

→ What herbs pair best for garnish?

Fresh parsley, mint, or dill are great choices. They add a refreshing finish and enhance the overall Mediterranean character of the bowl.

→ Can I make this vegetarian?

For a vegetarian version, replace the chicken with chickpeas or baked falafel to keep it protein-rich and satisfying.