Greek Chicken Power Bowls

A nutritious and delicious Greek-inspired power bowl featuring marinated chicken, quinoa, roasted chickpeas, charred red peppers, a creamy avocado dill feta salad, and a refreshing homemade tzatziki sauce.

By @foodiefromvt

Original recipe source

Greek Chicken Power Bowls

Cook time: 50 minutes

Servings: 4

Ingredients

  • 1 lb chicken breast boneless, skinless
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tbsp red wine vinegar
  • 2 tsp oregano
  • 1 tsp salt
  • 0 pepper
  • 0.75 cup Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic grated
  • 2 tbsp dill chopped
  • 1 tbsp mint finely chopped
  • 0.25 tsp salt
  • 1 lb chicken breast cooked to 160°F
  • 1 can chickpeas drained and pat dry
  • 1 red pepper sliced
  • 1 tbsp olive oil
  • 2 avocado
  • 1 shallot sliced
  • 1 tbsp dill
  • 0.5 cup feta cheese crumbled
  • 0.5 lemon juiced
  • 0.25 tsp salt
  • 0 olive oil for drizzling
  • 2 cups quinoa cooked
  • 0 tzatziki sauce as prepared

Instructions

  1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tbsp red wine vinegar, 2 tsp oregano, 1 tsp salt, and pepper to taste. Add 1 lb chicken breast and turn to coat. Refrigerate for 30 minutes to overnight.
  2. Prepare the tzatziki sauce by stirring together 3/4 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 grated garlic clove, 2 tbsp chopped fresh dill, 1 tbsp finely chopped fresh mint, and 1/4 tsp salt until combined.
  3. Heat a skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes undisturbed, then flip and cook another 6-8 minutes until internal temperature reaches 160°F. Remove and set aside to rest.
  4. In the same skillet, add 1 can of drained and pat-dry chickpeas and 1 sliced red pepper. Drizzle with olive oil and arrange so peppers touch the skillet. Stir occasionally and cook for 5-6 minutes until chickpeas and peppers start to char. Stir and cook another 2-3 minutes. Turn off heat and set aside.
  5. To make the avocado dill feta salad, mix 2 diced avocados, 1 sliced shallot, 1 tbsp fresh dill, 1/2 cup crumbled feta, juice of 1/2 lemon, 1/4 tsp salt, and a drizzle of olive oil. Toss gently to combine.
  6. Dice the rested chicken into bite-sized pieces. Serve in bowls over 2 cups of cooked quinoa, topping with charred chickpeas and red peppers, avocado dill feta salad, and a generous dollop of tzatziki.
Find more recipes