Description
This Loaded Mediterranean Chicken Power Bowl combines tender grilled chicken breasts seasoned with aromatic spices, vibrant fresh veggies, and creamy feta cheese. Served over a base of quinoa or brown rice and topped with a refreshing homemade tzatziki sauce, this dish is a wholesome, satisfying, and quick 30-minute dinner perfect for busy weeknights.
Ingredients
Scale
Chicken and 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
Bowl Base and Vegetables
- 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, combine olive oil, paprika, dried oregano, garlic powder, salt, and black pepper. Mix well to create a flavorful seasoning blend.
- Season the chicken: Rub the prepared spice mixture evenly over both sides of the chicken breasts, ensuring they are well coated for maximum flavor.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Place the seasoned chicken breasts onto the hot pan and cook for 5 to 6 minutes on each side until the chicken is golden brown and fully cooked through.
- Rest and slice the chicken: Remove the chicken from the heat and let it rest for a few minutes to retain its juices. Then slice the chicken into strips suitable for topping the bowls.
- Make the tzatziki sauce: In a bowl, combine plain Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, minced garlic, and salt. Stir thoroughly to create a creamy and refreshing sauce.
- Assemble the bowls: Distribute cooked quinoa or brown rice evenly into serving bowls as the base of the dish.
- Add toppings: Arrange the sliced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and kalamata olives (if using) on top of the grain base.
- Finish and serve: Generously drizzle the tzatziki sauce over each bowl and serve immediately for a delicious, vibrant meal.
Notes
- Use brown rice as an alternative to quinoa based on preference or availability.
- Make sure to squeeze excess moisture from the grated cucumber to keep the tzatziki sauce thick and creamy.
- Kalamata olives are optional but add an authentic Mediterranean flavor.
- Letting the chicken rest after cooking helps keep it juicy.
- For a spicier kick, add a pinch of chili flakes to the spice mix.
