Go Back
A Greek Chicken Power Bowl, on a wooden table, on the table is a small cutting board with a tomato, a wooden bowl of salt, a white napkin, a fork, a wooden spoon, some lemon wedges, a red onion, and some parsley. Hands hold the bowl.
Print Recipe

Greek Chicken Power Bowl

Greek Chicken Power Bowl uses 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: bowl, Chicken, Greek, Rice Bowl
Servings: 4 people

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

Did you make Greek Chicken Power Bowl? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.