Description
This Loaded Mediterranean Chicken Power Bowl with Tzatziki & Feta is a fresh and flavorful 30-minute dinner packed with protein and vibrant Mediterranean ingredients. Juicy grilled chicken breasts are seasoned with aromatic spices and paired with quinoa or brown rice, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, and a refreshing homemade tzatziki sauce. Perfect for a wholesome, balanced meal that is easy to prepare and satisfying.
Ingredients
Chicken & Seasoning
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Base & Toppings
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, sliced (optional)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Prepare the spice mixture: In a small bowl, mix together olive oil, paprika, dried oregano, garlic powder, salt, and black pepper until combined to create a flavorful marinade for the chicken.
- Season the chicken: Rub the prepared spice mixture evenly over both sides of the chicken breasts, ensuring they are well coated for maximum flavor.
- Grill the chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 5 to 6 minutes on each side until they develop a golden crust and are fully cooked through.
- Rest and slice chicken: Remove the chicken from the pan and let it rest for a few minutes. This helps retain the juices. Then slice the chicken into strips for serving.
- Make the tzatziki sauce: In a medium bowl, combine plain Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, minced garlic, and salt. Stir well until creamy and evenly mixed.
- Assemble the bowl base: Divide the cooked quinoa or brown rice evenly among four serving bowls as the foundation of the dish.
- Add toppings: Arrange the sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and kalamata olives (if using) on top of the quinoa in each bowl.
- Serve with tzatziki: Drizzle each bowl generously with the homemade tzatziki sauce and serve immediately for a fresh and vibrant Mediterranean meal.
Notes
- For a low-carb option, substitute quinoa or brown rice with cauliflower rice.
- Make sure to squeeze excess moisture from the grated cucumber to avoid watery tzatziki sauce.
- Olives are optional but add an authentic Mediterranean touch and extra flavor.
- Leftover chicken and tzatziki can be stored separately in airtight containers for up to 3 days.
- To keep chicken juicy, always let it rest a few minutes after cooking before slicing.
