Name: Greek Power Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked rice or quinoa; 2 cups grilled chicken or 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 1/2 cup red onion, thinly sliced; 1/2 cup kalamata olives; 1/2 cup feta cheese, crumbled; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup tzatziki sauce

Jump to Recipe·Leave a Review

I love making Greek power bowls when I want something fresh, filling, and packed with vibrant flavors. It’s one of those meals that feels both healthy and satisfying, with a perfect mix of textures from crisp vegetables, tender protein, and creamy sauces.

Why You’ll Love This Recipe

I enjoy how customizable this recipe is, allowing me to mix and match ingredients based on what I have available. The Mediterranean flavors are bright and refreshing, and everything comes together in one bowl, making it both convenient and delicious. It’s also great for meal prep, which saves me time during busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked rice or quinoa
grilled chicken or chickpeas
cherry tomatoes
cucumber
red onion
kalamata olives
feta cheese
olive oil
lemon juice
garlic
dried oregano
salt
black pepper
tzatziki sauce

Directions

I start by preparing the base, usually cooking rice or quinoa according to package instructions and letting it cool slightly.

While the grains are cooking, I season the chicken with olive oil, garlic, oregano, salt, and pepper, then grill or pan-cook it until fully cooked and slightly golden. If I’m using chickpeas instead, I sauté them with the same seasonings until warmed and flavorful.

Next, I chop the vegetables, slicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion.

To assemble the bowl, I add a layer of rice or quinoa, then arrange the chicken or chickpeas on top. I add the vegetables, olives, and crumbled feta cheese.

I finish everything with a drizzle of olive oil, a squeeze of fresh lemon juice, and a generous spoonful of tzatziki sauce.

Servings and timing

I usually prepare 3 to 4 servings from this recipe.
Preparation takes about 15 minutes, and cooking takes around 20 minutes, making the total time approximately 35 minutes.

Variations

I sometimes swap the chicken for grilled shrimp or lamb for a different flavor. When I want a vegetarian version, I stick with chickpeas or add roasted vegetables. I also like adding hummus or a spicy yogurt sauce for extra depth.

storage/reheating

I store the components separately in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the grains and protein but keep the vegetables and sauce fresh before assembling. This keeps the textures balanced and enjoyable.

FAQs

Can I make this bowl ahead of time?

I often prep all the ingredients in advance and assemble just before eating for the best freshness.

What grains work best?

I like using rice or quinoa, but couscous or farro also work well.

Is this recipe healthy?

I find it to be a balanced meal with protein, fiber, and healthy fats.

Can I make it vegan?

I skip the chicken and feta and use chickpeas along with a dairy-free sauce.

What can I use instead of tzatziki?

I sometimes use hummus or a simple yogurt and lemon dressing.

Conclusion

Greek power bowls are one of my favorite go-to meals because they are fresh, flavorful, and incredibly versatile. I can easily adjust the ingredients to suit my taste while still enjoying a wholesome and satisfying dish every time.

Greek Power Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and vibrant Greek power bowl packed with grains, protein, crisp vegetables, and creamy tzatziki, offering a balanced and satisfying Mediterranean-inspired meal.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 3-4 servings
Category: Main Course
Method: Grilling/Pan-Cooking
Cuisine: Mediterranean
Diet: Halal

Ingredients

2 cups cooked rice or quinoa
2 cups grilled chicken or 1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1/2 cup red onion, thinly sliced
1/2 cup kalamata olives
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tzatziki sauce

Cook Mode Prevent your screen from going dark

Instructions

Cook rice or quinoa according to package instructions and let it cool slightly.
Season chicken (or chickpeas) with olive oil, garlic, oregano, salt, and pepper.
Grill or pan-cook the chicken until fully cooked and golden, or sauté chickpeas until warmed and flavorful.
Prepare the vegetables by slicing cucumber, halving cherry tomatoes, and thinly slicing red onion.
Assemble the bowls by adding a base of rice or quinoa.
Top with cooked chicken or chickpeas.
Add cherry tomatoes, cucumber, red onion, olives, and crumbled feta.
Drizzle with olive oil and lemon juice.
Add a generous spoonful of tzatziki sauce and serve.