Grilled chicken with quinoa, hummus, and tzatziki
Greek Power Bowl
Greek Power Bowl
35 minEasy
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Greek Power Bowl
Grilled chicken with quinoa, hummus, and tzatziki
A protein-packed Greek bowl with grilled lemon-herb chicken, fluffy quinoa, creamy hummus, crunchy cucumber, cherry tomatoes, and cool tzatziki. Clean eating at its most delicious.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This power bowl is fueled by lean protein, whole grains, and plenty of fresh vegetables. The combination of hummus and tzatziki creates a double-creamy base that makes every bite satisfying.
Ingredients
- 1.5 lbs chicken breast marinated in lemon, oregano, garlic, and olive oil
- 2 cups cooked quinoa
- 1/2 cup hummus and 1/2 cup tzatziki
- 1 cup cherry tomatoes halved, 1 cucumber diced, 1/4 red onion sliced
- 1/2 cup kalamata olives and 1/4 cup crumbled feta
- Fresh dill and lemon wedges for serving
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Marinate chicken in lemon juice, olive oil, minced garlic, and dried oregano for at least 30 minutes.
- 2
Grill chicken over medium-high heat for 6 minutes per side; rest 5 minutes before slicing.
- 3
Cook quinoa in salted water, drain, and fluff with a fork.
- 4
Prep vegetables: halve tomatoes, dice cucumber, slice red onion.
- 5
Build bowls with quinoa, sliced chicken, hummus, vegetables, olives, feta, and a drizzle of tzatziki.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
ChickenGrilled lamb or chickpeas for vegetarian
Roast chickpeas with the same spices
QuinoaBrown rice or Israeli couscous
Both hold dressing well for meal prep
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Make a batch of tzatziki by mixing Greek yogurt with grated cucumber, garlic, dill, and lemon.
This bowl is excellent served warm or cold, making it versatile for any season.
Storage
Refrigerate assembled bowls for up to 5 days. Store tzatziki separately.
Reheating
Enjoy cold or microwave chicken and quinoa for 2 minutes; add cold toppings after.
Nutrition Facts
Per serving (100mg) · 4 servings
Calories470
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates40g
Fat42g
Fiber580mg
Sugar6g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is quinoa necessary?
- You can use couscous, farro, or brown rice as the grain base.
- Can I use store-bought hummus?
- Absolutely—any quality store-bought hummus works perfectly.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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