When life gets busy, I usually find myself reaching for recipes that feel like a “reset button” for my diet. You know the ones—dishes that are packed with color, loaded with protein, and leave you feeling energized rather than sluggish. That is exactly why this Greek Chicken Power Bowl with Tzatziki, Chickpeas & Feta has become a permanent fixture in my weekly rotation.

It’s essentially a Mediterranean vacation in a bowl. Between the zesty, lemon-marinated chicken and the cool, creamy crunch of fresh cucumber and tzatziki, every bite is a perfect balance of textures and flavors. Whether you’re looking for a fresh lunch or a quick dinner, this recipe delivers on every front.

Why I Love This Recipe

There are three main reasons this bowl wins every time:

1. Meal Prep Magic: You can prep the chicken, rice, and tzatziki ahead of time, making assembly a 5-minute task during a hectic workday.
2. Texture Variety: You get the softness of the basmati rice, the creamy richness of the avocado, and the salty “pop” of crumbled feta.
3. Nutrient Dense: It hits all the macros—healthy fats, complex carbs, and lean protein—without feeling like “diet food.”

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Ingredients

For the Chicken:

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt & black pepper to taste
• Juice of 1/2 lemon

Bowl Base & Toppings:

• 1 cup cooked basmati or jasmine rice (quinoa works great too!)
• 1/2 cup canned chickpeas, rinsed and drained
• 1/2 English cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup crumbled feta cheese
• Fresh dill for garnish

Homemade Tzatziki Sauce:

• 1/2 cup Greek yogurt (plain, full-fat or 2% preferred)
• 1/4 cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tsp lemon juice
• 1 tbsp fresh dill or parsley
• Salt and pepper to taste

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Swaps and Notes

• The Grain: If you want to lower the carb count, swap the rice for cauliflower rice or extra greens. For more fiber, try bulgur or farro.
• The Protein: Not a chicken fan? This marinade works beautifully on shrimp or firm tofu.
• Tzatziki Hack: The secret to good tzatziki is squeezing the water out of the grated cucumber using a paper towel or cheesecloth. This prevents your sauce from becoming watery.
• Extra Brine: If you love salty flavors, I highly recommend adding a handful of Kalamata olives.

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Step-by-Step Instructions

1. Marinate the Chicken: In a bowl or zip-top bag, combine the chicken breasts with olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper. Let it sit for at least 10 minutes (or up to 4 hours in the fridge).
2. Cook the Chicken: Heat a skillet over medium-high heat. Sear the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing into strips.
3. Prepare the Tzatziki: While the chicken cooks, grate your cucumber and squeeze out the excess moisture. Stir it into the Greek yogurt along with the minced garlic, lemon juice, and fresh herbs. Season with salt and pepper.
4. Assemble the Bowls: Divide your cooked rice between two bowls. Arrange the chickpeas, sliced cucumber, cherry tomatoes, red onion, and avocado in sections over the rice.
5. The Finishing Touch: Place the sliced chicken on top. Add a generous dollop of the homemade tzatziki and sprinkle with crumbled feta and fresh dill.

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Tips for Success

• Don’t Overcook: Chicken breast can dry out quickly. Using a meat thermometer ensures it stays juicy.
• Rice Temperature: I actually prefer the rice to be slightly warm or room temperature, which contrasts beautifully with the cold tzatziki and crisp vegetables.
• Acid is Key: Don’t skip the extra squeeze of lemon at the end; it brightens all the savory spices.

Serving Suggestions and Pairings

This bowl is a complete meal on its own, but if you’re feeding a larger crowd, it pairs perfectly with warm, toasted pita bread or a side of hummus.

If you’re looking for other easy, crowd-pleasing meals, you might enjoy these sheet pan quesadillas or my go-to Mexican chicken and rice casserole.

Nutritional Information (Per Serving)

• Calories: ~520 kcal
• Protein: 42g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 9g

Storage and Leftover Tips

Store the components separately if possible. The chicken and rice will stay fresh in the fridge for up to 4 days. Keep the tzatziki in an airtight container for 2–3 days. I recommend slicing the avocado fresh right before eating to prevent browning.

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More Recipes You Will Love

If you enjoyed this fresh, protein-packed meal, check out these other favorites from the blog:

• A Light Tangy Chicken Salad (No Mayo!)
• The Viral Cottage Cheese Pancake
• No-Bake Monster Cookie Energy Balls

Final Thoughts

This Greek Chicken Power Bowl is proof that healthy eating doesn’t have to be boring or time-consuming. It’s vibrant, filling, and incredibly customizable.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered right to your feed.