Greek Chicken Power Bowls | lecremedelacrumb.com
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Greek Chicken Power Bowls

Healthy and hearty Greek Chicken Power Bowls are loaded with tasty flavors. Juicy grilled chicken, quinoa, cucumber salad, tomatoes, and creamy tzatziki dressing all in one delicious bowl!
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup crumbled feta cheese (I use reduced fat)

Dressing

  • 1 cup plain fat free Greek yogurt
  • 1 cucumber, peeled and diced
  • 1/2-1 teaspoon salt or to taste
  • 1/4 teaspoon cracked black pepper or to taste
  • juice of 1/2 lemon
  • 1/4 cup packed fresh dill
  • 1 tablespoon finely chopped fresh oregano
  • 1/2 teaspoon garlic powder

Chicken

  • 2 boneless skinless chicken breasts (or 3-4 chicken thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh basil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste

Cucumber Salad

  • 1 large cucumber, peeled and chopped
  • 1/2 red onion, chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • salt and pepper, to taste

Tomato Salad

  • 1 cup cherry or grape tomatoes, halved
  • chopped fresh basil
  • salt and pepper, to taste

Chickpeas

  • 2 15-ounce cans chickpeas, drained, rinsed, and set aside
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 teaspoon dried Italian seasoning

Instructions

  • Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes. 
  • Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use. 
  • To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing. 
  • Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients. 
  • Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.