Healthy and hearty Greek Chicken Power Bowls are loaded with savory chicken, quinoa, roasted chickpeas, cucumber salad, tomatoes, and creamy tzatziki dressing.
This post is in partnership with USA Pulses & Pulse Canada.
Oh sorry I didn’t see you there, I was so busy dunking my face into a big Greek chicken power bowl and not coming up for air because THIS IS LIFE.
Between all of the cookies, homemade caramels, and mounds of mashed potatoes with second helpings of gravy, this light and fresh meal has been much needed and now I’m absolutely hooked. It’s kind of a like a deconstructed gyro and it’s heaven on earth.
Let’s start with the dressing slash sauce. It’s an easy, two-minute blender or food processor recipe that you will want to put on everything.
Cucumbers, plain Greek yogurt, fresh dill and oregano, garlic, and salt and pepper is all it takes to create this amazing green goodness. It’s very close to the recipe I use for “traditional” tzatziki sauce, but more like a dressing and less like of a super thick sauce.
The difference is that in this recipe, you don’t take the time to salt and pat dry your cucumbers. Doing that draws a lot of the liquid out and helps to make a really thick tzatziki sauce, but when you leave the water in the cucumbers you get a dressing.
It’s easy to pour over all the goodness we are piling into this power bowl and tastes better and better the longer you keep it in the fridge so make sure you hang onto any leftovers!
Who am I kidding, you won’t have leftovers.
Under all of that cool and creamy green magic, we’re gonna fill that bowl with savory grilled chicken, tender and protein-packed quinoa, cucumber and tomato salad, feta cheese, and oven-roasted chickpeas. That’s right, chickpeas tossed in a bit of olive oil, salt and pepper, and dried herbs and baked for about 15 minutes until golden brown.
This year I’m partnering with USA Pulses and Pulse Canada to bring you some super delicious ideas for getting more pulses into your diet. Don’t know what a pulse is? Yes you do! Chickpeas, beans, lentils, and split peas are all pulses and they pack a lot of protein and nutrients. These Greek Chicken Power Bowls are an easy and tasty way to get more pulses into your eating routine.
Now don’t be intimidated by the recipe, I promise promise it’s so easy! It just looks like a lot of ingredients at first glance, but it’s really just the same ingredients repeated in several parts of the recipe. I tried to break it down for you in the simplest way possible so just trust me and go with it!
Looking for ways to eat healthier? Just add pulses! Sign up for the Half-Cup Habit, and see how easy it can be to add ½ cup serving of pulses to your diet 3x per week.
Greek Chicken Power Bowls
Ingredients
- 2 cups cooked quinoa
- ½ cup crumbled feta cheese - (I use reduced fat)
Dressing
- 1 cup plain fat free Greek yogurt
- 1 cucumber - peeled and diced
- ½-1 teaspoon salt - or to taste
- ¼ teaspoon cracked black pepper - or to taste
- juice of ½ lemon
- ¼ cup packed fresh dill
- 1 tablespoon finely chopped fresh oregano
- ½ 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
- ½ red onion - chopped
- ½ 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.
I’m not a quinoa fan so I replaced it with orzo. This turned out sooo good!! Thank you for such a yummy and easy recipe!
Hi! How long will the dressing keep? And should the chickpeas be stored in the fridge?
Yes, store in the fridge! I have kept this dressing for about 5-7 days and had great success.
Delicious!!
One of our favourite meals!!!
The dressing makes a ton, so usually I half it.
I’ve made this wonderful recipe numerous times and have also shared with friends and family! How would I do ahead with warming what ingredients when it’s time to serve? Of course, I had to add avocado to this recipe! It just makes things even prettier!
I’m so glad you enjoy it so much! Adding avocado is smart! I love a avocado! You should be good making everything ahead and just reheating the quinoa and chicken and just as the instructions say, don’t add the dressing until you’re ready to serve/eat the bowls 🙂
This was so delicious but I was wondering if I can use couscous instead of quinoa next time.
Thank you! You totally can replace the quinoa with couscous 🙂