Greek Chicken Power Bowls
These Greek Chicken Power Bowls are so healthy and refreshing! The chicken is baked in a perfectly seasoned Greek yogurt marinade. I make my power bowls with some rice, lettuce, sliced shallots, homemade feta & veggie mix, and my homemade tzatziki sauce.
These are another great meal prep lunch idea because these bowls are light, refreshing, yet very filling and nutritious! I am a huge fan of Greek food! Combining all of my favorite healthy Greek foods into one power bowl makes it even more delicious!
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Reasons to Love These Power Bowls
- Prep Ahead of Time: You can easily cook the chicken and prep your bowls for the next few days to enjoy!
- Quick & Easy: These are so quick to throw together and you can mix and match with whatever ingredients you have on hand!
- Macros: These power bowls are full of protein and low calorie!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Feta Cheese: If you decide to add feta cheese in your bowls (highly recommend), feta contains lots of calcium and probiotics (bone & gut health!).
- Tzatziki Sauce: My homemade tzatziki sauce is full of protein, probiotics and is extremely hydrating thanks to the cucumbers!
Ingredients
For the Chicken
- Chicken - 2 pounds of boneless, skinless chicken breasts or your favorite type of chicken, cut into bite sized pieces
- Greek Yogurt - 1/2 cup of plain, nonfat Greek yogurt.
- Olive Oil - 1/4 cup of extra virgin olive oil.
- Garlic - 2 teaspoons of minced garlic, or to taste.
- Smoked Paprika - 1 tablespoon of smoked paprika. This really brings out the best flavor in this chicken!
- Oregano - 2 teaspoons of dried oregano.
- Red Chili Pepper Flakes - To taste.
- Salt & Pepper - To taste.
For the Veggie Mix
- Cucumber: 1 large cucumber, diced.
- Avocados: 2 large avocados, diced.
- Lemon Juice: 2 tablespoons of freshly squeezed lemon juice.
- Dill: 2 teaspoons of dried dill. You can also adjust accordingly for fresh dill if you have that on hand!
- Feta: 6 ounces of crumbled feta cheese.
Other Optional Bowl Add Ins
Here are some of my favorite add ins for these Greek power bowls:
- Tzatziki sauce
- Sliced shallots
- Lettuce
- Rice
- Quinoa
- Chickpeas
- Tomatoes
- Pita bread
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, chicken, garlic, paprika, oregano, red chili pepper flakes, and a large pinch of salt and pepper. Let marinate for 30 minutes.
- In the meantime, combine the cucumbers, avocado, lemon juice, dill, salt, and pepper in a medium bowl and place in the fridge until ready to serve.
- Preheat your oven to 425°F. Spread the chicken evenly on a large baking sheet lined with foil. Bake 15 minutes, toss and bake another 5 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). Switch the oven to a broil 2-3 minutes before the chicken is fully cooked for a beautiful golden charred outer layer.
- To assemble the bowls, add the chicken, as much of the avocado mixture as you would like, and other add ins lettuce, rice, tzatziki sauce, tahini, onions, and chickpeas. The options of what you can add in these bowls are really endless!
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How To Store Leftovers
You can store your leftovers that in the refrigerator for up to 4 days. Keep your chicken separate from your cold ingredients for reheating purposes! I use a meal prep container with multiple slots to keep everything fresh such as these. When you are ready to enjoy your bower bowls again, warm up the chicken (and rice/quinoa if you have some) in the microwave for 45 seconds or so.
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These Greek Chicken Power Bowls are so healthy and refreshing! The chicken is baked in a perfectly seasoned Greek yogurt marinade. I make my power bowls with some rice, lettuce, sliced shallots, homemade feta & veggie mix, and my homemade tzatziki sauce.
- 2 lb boneless, skinless chicken breasts (cut into bite sized pieces)
- ⅓ cup plain, nonfat Greek yogurt
- ¼ cup olive oil (extra virgin)
- 2 tsp minced garlic
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- Red chili pepper flakes (to taste)
- Salt & pepper (to taste)
- 1 medium cucumber (diced)
- 2 large avocados (diced)
- 2 tbsp fresh lemon juice
- 2 tsp dried dill
- 6 oz feta cheese (crumbled)
- Rice
- Pita bread
- My homemade tzatziki sauce
- Lettuce
- Shallots
- Chickpeas
In a large bowl, combine the Greek yogurt, olive oil, chicken, garlic, paprika, oregano, red chili pepper flakes, and a large pinch of salt and pepper. Let marinate for 30 minutes.
In the meantime, combine the cucumbers, avocado, lemon juice, dill, salt, and pepper in a medium bowl and place in the fridge until ready to serve.
Preheat your oven to 425°F. Spread the chicken evenly on a large baking sheet lined with foil. Bake 15 minutes, toss and bake another 5 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). Switch the oven to a broil the last 2-3 minutes of baking.
To assemble the bowls, add the chicken, as much of the avocado mixture as you would like, and other add ins lettuce, rice, tzatziki sauce, tahini, onions, and chickpeas. The options of what you can add in these bowls are really endless!
Servings 8
- Amount Per Serving
- Calories 179kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 0.9g5%
- Cholesterol 75mg25%
- Sodium 280mg12%
- Total Carbohydrate 1g1%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are for the chicken only
Please note that my nutrition label is approximate and has slight rounding.