Loaded Mediterranean Chicken Power Bowl with Tzatziki and Feta
A vibrant and nutritious bowl packed with tender Greek-seasoned chicken, crisp vegetables, cool tzatziki, and salty feta. This hearty Mediterranean-inspired dish is perfect for a delicious, healthy lunch or dinner.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mediterranean
- Diet: Non-Vegan
Ingredients
1 lb boneless, skinless chicken breast
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, sliced and pickled
1 cup romaine lettuce, chopped
2 cups cooked quinoa
1/2 cup tzatziki sauce (store-bought) or homemade (Greek yogurt, cucumber, dill, lemon, garlic)
1/4 cup feta cheese, crumbled
1 tbsp extra virgin olive oil (optional, for drizzle)
Fresh parsley or dill, chopped (optional for garnish)
Instructions
In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper to create a marinade.
Add the chicken breast and marinate for at least 20 minutes.
Heat a skillet over medium-high heat and cook the chicken breasts until golden and cooked through (6–7 minutes per side). Let rest before slicing into strips.
Divide the quinoa and romaine among bowls as the base.
Top with cherry tomatoes, cucumber, red onion, and chicken strips.
Spoon tzatziki over the chicken and sprinkle with crumbled feta.
Drizzle with extra virgin olive oil and garnish with fresh herbs, if desired.
Notes
For a vegan option, substitute chicken with grilled tofu and skip the feta. Marinated chicken can be baked or grilled instead of pan-fried. Leftovers store well in an airtight container in the fridge for up to 3 days.