Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free
Recipe Contributed By Le Creme de La Crumb

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Greek Chicken Power Bowls

Prep Time 15 minutes
Cook Time 15 minutes



  • 2 cups quinoa, cooked
  • 1/2 cup feta cheese, crumbled


  • 1 cup yogurt, Greek; plain, fat-free
  • 1 cucumber, peeled and diced
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp pepper, cracked black; or more to taste
  • lemon juice, juice of 1/2 lemon
  • 1/4 cup fresh dill, packed
  • 1 tbsp oregano, fresh; finely chopped
  • 1/2 tsp garlic powder


  • 2 chicken breasts, boneless, skinless
  • 2 tbsp olive oil
  • 1 tbsp oregano, fresh; finely chopped
  • 2 tsp basil, finely chopped fresh
  • 1 tsp garlic powder
  • salt and pepper, to taste

Cucumber Salad:

  • 1 large cucumber, peeled and chopped
  • 1/2 tsp garlic powder
  • 2 tsp lemon juice, fresh
  • 2 tsp olive oil
  • salt and pepper, to taste

Tomato Salad:

  • 1 cup tomatoes, cherry or grape; halved
  • basil, chopped fresh
  • salt and pepper, to taste


  • 2 15 oz cans chickpeas, drained, rinsed, and set aside
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1 tsp Italian seasoning, dried


  • Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.
  • Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
  • To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.
  • Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.
  • Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.