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Greek Chicken Power Bowls With Tzatziki – Fresh, Satisfying, 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 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

Method
 

  1. 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.
  2. Cook the grains: While the chicken marinates, cook quinoa, farro, or brown rice according to package directions. Fluff and set aside to cool slightly.
  3. 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.
  4. Prep the veggies: Slice tomatoes, chop cucumbers, thinly slice red onion, and halve olives. Rinse and chop greens.
  5. 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.
  6. 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.
  7. Serve: Season with a pinch of salt and pepper if needed. Enjoy warm or at room temperature.