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A vibrant Greek Chicken Power Bowl with grilled chicken, quinoa, tomatoes, cucumbers, and feta cheese
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Greek Chicken Power Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 2 cloves garlic , minced
  • 1 cup dry quinoa
  • 2 cups low -sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup tzatziki sauce
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Instructions

  • In a medium bowl, whisk together 1 tablespoon olive oil, oregano, minced garlic, salt, and pepper. Add chicken cubes and toss to coat thoroughly.
  • Rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
  • Fluff the cooked quinoa with a fork and divide equally among four bowls.
  • Arrange the cooked chicken, cherry tomatoes, diced cucumber, red onion, and Kalamata olives over the quinoa base.
  • Garnish each bowl with crumbled feta cheese and a drizzle of fresh lemon juice.
  • Serve immediately with a dollop of tzatziki sauce on top.