Greek Chicken Power Bowls With Tzatziki – Fresh, Satisfying, and Easy
These Greek Chicken Power Bowls are the kind of meal that makes lunch or dinner feel effortless and exciting. We’re talking juicy marinated chicken, crisp veggies, herby grains, and a cool, creamy homemade tzatziki that ties it all together. Everything is bright, colorful, and full of texture, but still easy enough for a weeknight.
Make it once and you’ll want it on repeat. It’s hearty without being heavy, and it packs well for meal prep too.
Greek Chicken Power Bowls With Tzatziki – Fresh, Satisfying, and Easy
Ingredients
Method
- Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 20 minutes, or up to 8 hours in the fridge.
- Cook the grains: While the chicken marinates, cook quinoa, farro, or brown rice according to package directions.Fluff and set aside to cool slightly.
- Make the tzatziki: Grate the cucumber and squeeze out excess water with a clean towel. Stir together yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Taste and adjust seasoning.Chill until serving.
- Prep the veggies: Slice tomatoes, chop cucumbers, thinly slice red onion, and halve olives. Rinse and chop greens.
- Cook the chicken: Heat a skillet or grill pan over medium-high. Lightly oil the surface.Cook chicken 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice.
- Assemble the bowls: Divide grains among bowls. Top with greens, tomatoes, cucumbers, onion, olives, and sliced chicken.Add a generous dollop of tzatziki and sprinkle with feta and herbs. Finish with a squeeze of lemon and a drizzle of olive oil.
- Serve: Season with a pinch of salt and pepper if needed. Enjoy warm or at room temperature.
What Makes This Recipe So Good
- Balanced and satisfying: Lean protein, fiber-rich grains, crunchy vegetables, and a tangy yogurt sauce that keeps everything light.
- Big flavor with simple ingredients: Lemon, garlic, oregano, and olive oil do most of the heavy lifting. No fancy techniques required.
- Meal-prep friendly: You can cook once and enjoy flavorful bowls all week.
- Customizable: Swap grains, add more veggies, or go vegetarian.The formula is flexible.
- Better-than-takeout feel: Fresh, clean ingredients and a silky homemade tzatziki make it taste restaurant-quality.
What You’ll Need
- For the chicken:
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (plus 1 teaspoon zest)
- 3 cloves garlic, minced
- 1.5 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For the grains and veggies:
- 2 cups cooked quinoa, farro, or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup chopped romaine or baby spinach
- 1/3 cup crumbled feta
- Fresh dill or parsley, chopped (optional, for garnish)
- Lemon wedges, for serving
- For the tzatziki:
- 1 cup plain Greek yogurt (2% or whole milk)
- 1/2 large English cucumber, grated and squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1/4 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
How to Make It
- Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 20 minutes, or up to 8 hours in the fridge.
- Cook the grains: While the chicken marinates, cook quinoa, farro, or brown rice according to package directions.Fluff and set aside to cool slightly.
- Make the tzatziki: Grate the cucumber and squeeze out excess water with a clean towel. Stir together yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Taste and adjust seasoning.Chill until serving.
- Prep the veggies: Slice tomatoes, chop cucumbers, thinly slice red onion, and halve olives. Rinse and chop greens.
- Cook the chicken: Heat a skillet or grill pan over medium-high. Lightly oil the surface.Cook chicken 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice.
- Assemble the bowls: Divide grains among bowls. Top with greens, tomatoes, cucumbers, onion, olives, and sliced chicken.Add a generous dollop of tzatziki and sprinkle with feta and herbs. Finish with a squeeze of lemon and a drizzle of olive oil.
- Serve: Season with a pinch of salt and pepper if needed. Enjoy warm or at room temperature.
Storage Instructions
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.Reheat gently to avoid drying it out.
- Grains: Cook and refrigerate for up to 5 days. A splash of water helps restore texture when reheating.
- Veggies: Keep chopped vegetables in separate containers for 3–4 days to maintain crunch.
- Tzatziki: Refrigerate in a covered container for 3–4 days. Stir before using.
- Meal prep tip: Build bowls without the tzatziki and greens.Add those just before eating to keep everything fresh.
Benefits of This Recipe
- High in protein: Chicken and Greek yogurt deliver steady energy and support recovery after workouts.
- Fiber-rich: Whole grains and veggies help you feel full and satisfied without heaviness.
- Nutrient-dense: Fresh produce brings antioxidants, vitamins, and minerals to every bite.
- Smart fats: Olive oil and olives provide heart-healthy monounsaturated fats.
- Approachable and economical: Everyday ingredients, minimal waste, and great for batch cooking.
Common Mistakes to Avoid
- Skipping the chicken rest time: Cutting too soon makes the meat dry. Rest at least 5 minutes.
- Watery tzatziki: Always squeeze excess moisture from the cucumber. This keeps the sauce thick and creamy.
- Under-seasoning: Taste the grains, chicken, and sauce.A pinch of salt and lemon juice at the end brightens everything.
- Overcrowding the pan: Cook chicken in batches if needed. Crowded pans steam rather than sear.
- Limp greens: Add greens just before serving, especially for meal prep bowls.
Recipe Variations
- Vegetarian power bowls: Swap chicken for roasted chickpeas or grilled halloumi. Season with the same spices.
- Low-carb option: Use cauliflower rice or extra greens instead of grains.
- Add roasted veggies: Roasted zucchini, eggplant, or bell peppers add sweetness and depth.
- Spicy twist: Add red pepper flakes to the marinade or drizzle bowls with a harissa-yogurt swirl.
- Herb boost: Mix chopped parsley and dill into the grains with a squeeze of lemon for a herby base.
- Dairy-free: Use a dairy-free yogurt for tzatziki and omit feta, or try a plant-based feta.
- Different grains: Try bulgur, couscous, or barley for a new texture.
FAQ
Can I use store-bought tzatziki?
Yes.
Homemade has brighter flavor, but a good store-bought version works well when you’re short on time. Taste it and add a squeeze of lemon or a pinch of dill if it needs a lift.
What cut of chicken is best?
Chicken thighs stay juicier and are forgiving on the stove or grill. Breasts work too—just avoid overcooking and consider pounding them to an even thickness for consistent results.
Can I grill the chicken?
Absolutely.
Preheat the grill to medium-high, oil the grates, and cook 4–6 minutes per side, depending on thickness. Rest before slicing.
How do I make this gluten-free?
Use gluten-free grains like quinoa or brown rice, and confirm your spices and yogurt are certified gluten-free. Most of the recipe is naturally gluten-free.
What if I don’t like olives?
Leave them out or swap in pickled pepperoncini or capers for a similar briny bite.
How far in advance can I meal prep these bowls?
You can prep all components up to 4 days ahead.
Keep the chicken, grains, veggies, and tzatziki separate, then assemble when ready to eat.
Can I use rotisserie chicken?
Yes. Toss shredded rotisserie chicken with lemon juice, olive oil, oregano, salt, and pepper to add Greek-inspired flavor before building your bowl.
Wrapping Up
Greek Chicken Power Bowls with Tzatziki are simple, fresh, and endlessly flexible. With a little marinating and some quick prep, you get a bright, nourishing meal that works for busy weekdays and relaxed weekends alike.
Keep the formula on hand, switch up the grains and veggies, and make it your own. It’s the kind of bowl you’ll look forward to eating again and again.
