Greek Chicken Power Bowl
Looking to squeeze more PROTEIN into your meals? This Greek Chicken Power Bowl has a whopping 57 GRAMS of protein, using juicy chicken thighs, Greek yogurt, and quinoa. Along with a refreshing Greek salad of cucumbers and tomato, yummy tzatziki dressing and crumbled feta, this Bowl makes a complete, filling, and delicious dinner.
I’m trying to squeeze more protein into my diet, so this is my attempt to turn a traditional Greek Chicken Gyro into a high protein bowl meal. Easy to throw together, this bowl is great for a weeknight dinner!
How long does Greek Chicken Power Bowl take to make?
The chicken and quinoa both take about 20 minutes to cook, so with chopping and mixing, you can have this dinner ready in 30 minutes.
Let’s talk about the ingredients for Greek Chicken Power Bowl
Chicken – I used chicken thighs, because they are rich in vitamins and protein, and forgivable should you slightly over cook them.
Quinoa – I chose quinoa for this Chicken Bowl, because it is high in protein and delicious! I cooked it in chicken stock for extra flavour.
Tzatziki – Homemade tzatziki is incredibly easy to make and is a tasty addition to this bowl.
Greek salad — A simple salad of diced cucumber, tomato, oregano, and a light dressing; it’s a refreshing counterpoint to the rich chicken and tsatsiki.
Feta – Crumbled feta cheese is a salty, cheesy, and tangy topping that brings this bowl together!
Greek Chicken Power Bowl Variations
Chicken – Don’t like chicken thighs? Substitute with boneless, skinless, chicken breasts.
Quinoa — You can substitute quinoa with your favourite rice.
Tzatziki — Raw garlic is one of the ingredients of this refreshing sauce, and you can absolutely leave it out if you prefer!
Greek yogurt — I used full fat yogurt, but feel free to substitute with non fat Greek yogurt; it doesn’t make any difference to the flavour of the marinade or tsatsiki.
Try it as a wrap — Looking for a portable, handheld version of this meal? Grab a flatbread and wrap up the chicken, tzatziki, and Greek salad — topped with that crumbled feta — delicious!
Use a different method to cook the chicken! Try it in the air fryer, or on the grill. You can also simply cook the chicken in a skillet. Whatever method is easiest for you! Just cook the chicken until the internal temperature reaches 185°F.
The Greek Chicken Power Bowl Method
This dinner is easy to make and you can prepare it in any order you like, but I suggest this order.
Marinade — Mix the marinade and add your chicken. You can marinade it for at least 30 minutes, up to overnight. As with most marinades, the longer the better.
While the chicken is marinating, make the tzatziki and Greek salad, covering and refrigerating once they’re prepared.
Cook the chicken in the oven at the same time as the quinoa — they take approximately the same time.
When those are done, you can assemble your Greek Chicken Power Bowl.
Protein Power
I calculated about 57 grams of protein for each bowl in this recipe, but that will be different for you depending on the ingredients you use, and the amounts. You can find many resources online that will allow you to input your ingredients and will give you a nutritional breakdown.
Greek Chicken Power Bowl
Ingredients
Chicken and Marinade
- 1 lb chicken thighs boneless, skinless
- ½ cup Greek yogurt
- ¼ cup olive oil extra virgin
- 1 lemon – juice & zest
- 4 cloves garlic pressed or grated
- 2 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground black pepper
Quinoa
- 1-1/3 cups Quinoa
- 2-2/3 cups chicken stock
Tzatziki
- 1 cup Greek yogurt
- ¼ cup cucumber grated and squeezed of liquid
- 1 clove garlic pressed or grated
- 1 tsp dill
- Salt to taste
Greek Salad
- 1 cup cucumber diced
- 1 cup tomatoes diced
- ¼ cup red onion diced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil extra virgin
- Salt to taste
Topping
- Crumbled feta cheese
Instructions
Make the marinade
- Mix all marinade ingredients in a bowl and stir, reserving ¼ cup of the marinade aside. Add chicken, and stir to coat very well. Cover and refrigerate for at least 30 minutes, up to overnight.
Make the Tzatziki
- Grate the cucumber, and using a clean kitchen towel or paper towels, squeeze as much liquid as you can from the grated cucumber.
- Add grated cucumber, yogurt, dill, and garlic to a bowl and stir until combined.
- Taste and add salt if needed. Cover and refrigerate until needed.
Make the Greek Salad
- Dice the cucumber, tomatoes, and red onion. Add vinegar and olive oil, as well as oregano and toss to combine. Taste and add salt if needed. Cover and refrigerate until needed.
Cook the Chicken & Quinoa
- In a 425°F oven or air fryer, cook the chicken in single layer for 20-25 minutes, or until internal temperature reaches 185°F.
- In a large pot, add quinoa and chicken stock. Bring to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
Assemble the bowls
- Add 1 cup of cooked quinoa to a large soup bowl. Add ¼ of the cooked chicken, sliced.
- Top with ½ cup of Greek salad, 3 large tablespoons of tzatziki, and top with crumbled feta. Enjoy immediately.
Notes
More Bowl Ideas
