Why You’ll Love This Greek Chicken Power Bowl

• It’s a complete meal in one bowl. You get your lean protein, complex carbs, healthy fats, and a rainbow of vegetables all working together. No need to figure out side dishes—everything you need is right here, making it incredibly convenient for busy weeknights.
• The flavors are bright, fresh, and incredibly balanced. The zesty lemon-oregano marinade for the chicken cuts through the richness of the feta and olives, while the crisp vegetables add a refreshing crunch. Every single bite is interesting and satisfying.
• It’s endlessly customizable to your taste. Not a fan of quinoa? Use couscous or farro. Want to add more greens? Spinach or arugula blend in perfectly. This recipe is a fantastic template that you can make your own, week after week.
• It’s a meal prep superstar. You can cook the chicken and quinoa, chop the veggies, and whip up the dressing ahead of time. When hunger strikes, just assemble your bowl in minutes for a lunch or dinner that feels anything but rushed.

Ingredients & Tools

• For the Chicken & Marinade: 2 boneless, skinless chicken breasts (or 4 thighs), 60 ml extra virgin olive oil, Juice of 1 large lemon, 2 cloves garlic (minced), 1 tbsp dried oregano, 1 tsp dried thyme, ½ tsp each salt and black pepper.
• For the Bowl Base: 200 g uncooked quinoa, 480 ml chicken or vegetable broth.
• For the Veggies & Toppings: 1 large cucumber (diced), 250 g cherry tomatoes (halved), ½ red onion (thinly sliced), 100 g pitted Kalamata olives, 150 g block feta cheese (crumbled).
• For the Lemon-Herb Dressing: 80 ml extra virgin olive oil, Juice of ½ lemon, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 small clove garlic (minced), 1 tbsp fresh dill (chopped), salt and pepper to taste.

Tools: A sharp knife, cutting board, mixing bowls, a whisk, a large skillet or grill pan, and a fine-mesh sieve for rinsing the quinoa.

A little note on ingredients: using broth instead of water to cook the quinoa adds a subtle depth of flavor that makes a real difference. And honestly, buying a block of feta and crumbling it yourself is far superior to the pre-crumbled kind—it’s creamier and less dry.

Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• Don’t skip marinating the chicken. Even 30 minutes makes a world of difference, but if you can let it hang out in the fridge for a few hours (or overnight), the flavor penetration is incredible. The acid in the lemon juice also helps tenderize the meat.
• Rinse your quinoa. Always. Quinoa has a natural coating called saponin that can taste bitter or soapy. Giving it a good rinse under cold water in a fine-mesh sieve until the water runs clear is a non-negotiable step for the best flavor.
• How to tame the red onion. If you’re sensitive to the sharp bite of raw onion, simply soak the sliced onion in a bowl of cold water for 10-15 minutes before assembling the bowls. This mellows the flavor significantly while keeping that lovely crunch.
• Let the cooked chicken rest. After cooking, transfer the chicken to a cutting board and let it sit for 5-7 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every piece is moist and tender.

How to Make Greek Chicken Power Bowl

Serving Suggestions

Complementary Dishes

• Warm Pita Bread or Flatbreads — Perfect for scooping up every last bit of quinoa, chicken, and dressing. Toasting them lightly adds a wonderful warmth and texture contrast.
• A Simple Lentil Soup (Fakes) — For a truly Greek-inspired spread, start with a humble bowl of lentil soup. It’s cozy, nutritious, and sets the stage for the bright flavors of the bowl.
• Grilled Halloumi — If you want to go all out on the protein, add a few slices of pan-fried or grilled halloumi cheese. Its salty, squeaky texture is an absolute delight.

Drinks

• A Crisp Assyrtiko White Wine — This classic Greek white wine has the perfect acidity and mineral notes to complement the lemony, herbal flavors without overpowering them.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that’s just as refreshing. The bubbles and citrus cleanse the palate between bites beautifully.
• A Light Greek Lager — A cold, easy-drinking lager like Mythos is a fantastic, casual pairing that cuts through the richness of the feta and olives.

Something Sweet

• Baklava — The ultimate Greek dessert. The honey-soaked, nutty layers of filo pastry provide a decadent, sweet finish that contrasts wonderfully with the savory bowl.
• Greek Yogurt with Honey and Walnuts — A simpler, lighter option that still feels like a treat. The creamy yogurt and floral honey are a perfect epilogue to the meal.
• Fresh Figs drizzled with Honey — If they’re in season, fresh figs are an elegant and naturally sweet way to end your meal. Their delicate flavor is a lovely, simple finale.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Use a meat thermometer if you have one—74°C is your target. If not, make a small cut to check that the juices run clear and there’s no pink inside.
• Mistake: Skipping the quinoa rinse. I’ve made this mistake before in a hurry, and the bitter aftertaste is real. It only takes a minute and is absolutely essential for a clean, nutty flavor.
• Mistake: Dressing the bowls too early. If you add the dressing and then let the bowls sit (especially for meal prep), the greens (if you added any) will wilt and the quinoa can become soggy. Always add the dressing right before you eat.
• Mistake: Cutting the chicken with the grain. Slicing against the grain (across the natural lines of the muscle fibers) is a small step that makes the chicken much more tender and easier to chew.

Expert Tips

• Tip: Use the marinade for the veggies. Before adding the chicken to the marinade, set aside a tablespoon or two. You can toss your cucumber and tomato in it for an extra flavor boost before adding them to the bowl.
• Tip: Massage your kale. If you decide to add kale as a base instead of or with the quinoa, tear the leaves and give them a minute-long massage with a tiny bit of olive oil. This breaks down the tough fibers and makes it tender and delicious.
• Tip: Get a good sear on the chicken. Make sure your pan is properly hot before adding the chicken. You should hear a satisfying sizzle. Don’t move it for the first few minutes—this is what creates those beautiful, flavorful caramelized bits.
• Tip: Make it a mason jar salad. For perfect on-the-go lunches, layer the dressing at the bottom, then the sturdier ingredients (chicken, quinoa, cucumbers), followed by tomatoes, onions, and feta on top. When ready to eat, just shake it up to combine.

FAQs

Can I make this Greek Chicken Power Bowl ahead of time?
Absolutely, it’s a meal prep dream! The key is to store the components separately. Keep the cooked chicken, cooled quinoa, chopped veggies, and dressing in their own airtight containers in the fridge. The chicken and quinoa will last for up to 4 days. When you’re ready to eat, simply assemble a bowl and drizzle with dressing. This prevents anything from getting soggy. You can even freeze the cooked, sliced chicken for up to 3 months for an even quicker assembly down the line.

What’s a good substitute for quinoa?
No problem at all! The beauty of a bowl is its flexibility. You can use an equal amount of cooked couscous, farro, orzo pasta, or even brown rice. If you want to keep it lower-carb, a base of chopped romaine lettuce or baby spinach works wonderfully. Just remember that leafy greens won’t hold up as well if you’re prepping more than a day in advance.

I don’t have fresh dill for the dressing. What can I use?
While fresh dill is lovely, you can use about 1 teaspoon of dried dill instead. The flavor will be a bit more subtle, but still delicious. Alternatively, other fresh herbs like parsley or mint would be fantastic in the dressing, offering a slightly different but equally refreshing profile. A little goes a long way!

How can I make this vegetarian?
It’s really easy! Simply replace the chicken with a can of chickpeas (rinsed and drained) or a block of cubed, pan-fried extra-firm tofu. You can marinate the chickpeas or tofu in the same lemon-oregano mixture for 15-20 minutes to infuse them with flavor. You’ll still get plenty of protein and a wonderfully satisfying meal.

My family has different tastes. How can I customize individual bowls?
This is where bowls truly shine. Set up a “bowl bar” with all the components in separate dishes. Let everyone build their own! Someone can skip the onions, another can add extra olives, and kids might prefer their ingredients not to touch. It’s a fantastic way to please everyone with minimal extra effort, making dinner fun and interactive.