Greek Power Bowls

Name: Greek Power Bowls
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. red wine vinegar; Juice of 1/2 lemon; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 1/4 c. extra-virgin olive oil; 1 tbsp. extra-virgin olive oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 2 c. cooked quinoa or brown rice; 1/2 English cucumber, chopped; 1 avocado, thinly sliced; 1 c. halved cherry or grape tomatoes; 1/2 c. halved pitted kalamata olives; 3/4 c. crumbled feta; Fresh dill, for serving

By Lindsay FunstonUpdated: Apr 7, 2025

4.7

7 Ratings

bowls filled with chicken, tomatoes, cucumber, olives, feta, and avocado

PHOTO: LINDA PUGLIESE; FOOD STYLING: BROOKE CAISON

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Cal/Serv:

579

Jump to recipe

preview for Greek Power Bowls Shake Up Your Lunch Routine

If you’re looking for a meal to shake up your basic desk lunch, then this Greek power bowl is the answer. This grain bowl is not only packed with protein, but it’s endlessly versatile. It starts with a brown rice or quinoa base, then layers in chicken breasts, Greek-inspired fresh veggies, feta, and a simple, fresh dressing that ties everything together. It comes together in 25 minutes, meaning you can have a healthy lunch or easy dinner in less than half an hour.

This combo is unbeatable, but this bowl is nothing if not versatile. Swap out the chicken for roasted chickpeas if you’re looking for a vegetarian option, use your favorite fresh veggies, or use a green goddess dressing instead. Looking to meal prep? Prepare all of your components and store them in the fridge, then assemble when you’re ready to eat.

Made this recipe? Let us know how it went in the comments below!

PHOTO: LINDA PUGLIESE; FOOD STYLING: BROOKE CAISON

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Ingredients

Dressing

2 Tbsp.
red wine vinegar
Juice of 1/2 lemon
1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
1/4 cup
extra-virgin olive oil

For the Bowls

1 Tbsp.
extra-virgin olive oil
2
(6- to 8-oz.) boneless, skinless chicken breasts
1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
2 cups
cooked quinoa or brown rice
1/2
English cucumber, chopped
1
avocado, thinly sliced
1 cup
halved cherry or grape tomatoes
1/2 cup
halved pitted kalamata olives
3/4 cup
crumbled feta
Fresh dill, for serving

Directions

Dressing
In a small bowl, stir vinegar, lemon juice, and oregano; generously season with salt and pepper. While whisking, slowly pour in oil until emulsified. Refrigerate until ready to use.
Bowls
1. Step 1In a large skillet over medium-high heat, heat oil. Add chicken; season with oregano, salt, and pepper. Cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let rest 5 minutes, then thinly slice.
2. Step 2Divide quinoa among bowls. Top with cucumber, avocado, tomatoes, olives, feta, dill, and chicken. Drizzle with dressing.