These vibrant Mediterranean Power Bowls are packed with bold flavors, nourishing ingredients, and just the right mix of textures to keep things interesting. Juicy marinated chicken, briny olives, crisp veggies, fresh herbs, tangy feta, sweet cherry tomatoes, leafy greens, and perfectly seasoned roasted chickpeas all come together in one delicious bowl. Whether you’re meal prepping for the week or serving dinner to guests, this one’s a guaranteed hit.
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These Mediteranean Power Bowls make eating healthy a breeze because they are so dang flavorful. Why eat the stale donuts that have been sitting in the break room since before the last time the Kuerig was cleaned when you have a lunch like this in the fridge?
I love the variety of nutrients you get with these bowls. The colorful ingredients speak for themselves. This recipe is high in protein, fiber, and healthy fats making it incredibly blood sugar-stabilizing and satiating for the win.
If you love Mediterranean flavors, try these Mediterranean Kabobs with Whipped Feta or this Mediterranean 7-Layer Dip!
What I Love About This Recipe
These Mediterranean Power Bowls are one of my favorite dinners! Here’s why I love them:
✔ Quick & Easy – This impressive bowl comes together in under 30 minutes, but tastes like it took all day.
✔ Nutrient-Packed – With 40 grams of protein and 8 grams of fiber, these bowls don’t mess around. Each serving delivers over 20% of your daily needs for 19 different vitamins and minerals!
✔ Meal Prep Win – Make a batch and you’ve got 4 ready-to-go meals for busy lunches or weeknight dinners. Healthy, satisfying, and no last-minute scrambling required.
Need another great meal that reheats wells? Try this Curry Apple Butternut Squash Soup or these Easy Keto Turkey Meatballs.
Ingredients
Garlic Chicken – This garlic chicken is easy to make and so flavorful.
Mediterranean Roasted Chickpeas – These roasted chickpeas are loaded with garlic and herbs, making them a salty, crunchy addition to the bowls. Double the recipe to yield at least ½ cup of chickpeas per bowl.
Tzatziki Sauce – Tzatziki adds a fun, creamy boost to these bowls, but don’t worry if you want to skip it—they’re still packed with flavor on their own. For a shortcut, store-bought tzatziki works great too!
Feta – Feta brings a delicious salty kick and a nice protein boost, but if you’re not a fan, goat cheese is a great alternative for similar vibe.
Fresh Veggies – Cucumber, bell pepper, cherry tomatoes, and red onion add tons of flavor and texture.
Basil - I don't recommend omitting the basil. It is a small addition but adds so much flavor! You can add more fresh herbs if you feel inclined. Dill, mint, Italian parsley, and oregano would all work well!
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Garlic chicken can be replaced with pulled rotisserie chicken for a time saving hack or you can omit the chicken to make this recipe vegetarian.
- Mediterranean roasted chickpeas can be replaced with drained and rinsed canned chickpeas or a dollop of hummus to save some time.
- Instead of tzatziki sauce you can use ripe avocado or a drizzle of olive oil and red wine vinegar.
- Pickled red onions work deliciously in place of raw red onions. Try these Balsamic Pickled Onions!
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Garlic Chicken
Step 1: Remove the chicken breast from the package and pat dry with paper towels. Place the chicken on a cutting board and slice it against the grain, and then cut it into 1-inch cubes.
Step 2: Mince the garlic and then combine all the ingredients for garlic chicken marinade in a gallon-sized Ziploc bag. Add diced chicken to the bag and seal. Shake until chicken is evenly covered and place in the refrigerator for 30-60 minutes (or up to overnight). While the chicken marinates, prepare the rest of the ingredients.
Step 3: Once the chicken has marinated, heat a large frying pan over medium heat. Remove the chicken from the marinade and add it to the pan. Allow the chicken to cook on all sides until it is no longer pink in the middle and is lightly browned on the outside, about 8-10 minutes, turning with tongs as needed. Remove from the heat and set aside.
Assembling Mediterranean Power Bowls
- Step 1: Prepare the Mediterranean Roasted Chickpeas and Tzatziki Sauce according to the recipes.
- Step 2: Prepare the produce. Peel and dice ½ of a red onion. Halve the cherry tomatoes. Dice 1 large cucumber (you can also add in the remaining cucumber from the tzatziki) and the bell pepper. Shred the basil.
- Step 3: Fill the bowls first with greens, then add the veggies, olives, roasted chickpeas, crumbled feta, and cooked chicken. Top with tzatziki sauce. Serve with extra olive oil, red wine vinegar, salt and pepper if desired.
How to Meal Prep Mediterranean Bowls
Oh my gosh, what a tasty meal prep these Mediterranean Power Bowls make! No more boring lunches. You can use this recipe to make 4 individually prepared and packable meals. Here is how to do it:
- You will start by placing a single portion of chicken in a small glass airtight container. I use glass if I plan to reheat the chicken; however, it can also be enjoyed cold. Keeping the chicken separate allows everything to stay food-safe and prevents the veggies from getting any excess moisture which can cause them to lose their crunch.
- Use a medium-sized container to hold a serving of all the veggies, chickpeas, and feta.
- Place a serving of tzatziki sauce in a small condiment container.
- Repeat until you have 4 perfectly prepared meals!
Tips for Meal Prepping Power Bowls
- If you plan on eating the chicken cold, you can just pack it along with the veggies to save some space. Separate the greens from the more moist ingredients (like the chicken or cucumbers) with the onion or bell pepper to prevent it forgetting soggy. Alternatively, you could also put the chicken in a plastic zipper bag if combining the chicken and veggies weirds you out. My personal preference is to keep everything separate so nothing loses its crunch.
- Using meal prep containers can be helpful or one larger container that can fit your veggies and a condiment container (for the tzatziki) so you aren't juggling Tupperware like a bad circus act.
- I am a big advocate of using glass containers for anything you have to microwave, but you could eat this meal cold, so you can get away with plastic here if that is what you have.
Commonly Asked Questions
Yes! Simply omit the chicken to make these bowls vegetarian. You can add quinoa or cooked tofu to make it more substantial.
To store, place the chicken and tzatziki sauce in separate airtight containers. All other ingredients can be stored together or pre-portioned into meal prep containers. Store in the fridge for up to 3-4 days.
Dietitian Notes
- These Mediterranean Power Bowls have an awesome balance of macronutrients and are absolutely loaded with micronutrients.
- Each serving contains 40 grams of protein and 8 grams of fiber (about ⅓ of your daily fiber needs!), not to mention plenty of healthy fats for a satiating meal!
- Each bowl is an excellent source of vitamin B1, B2, B3, B5, B6, B12, folate, vitamin C, vitamin E, vitamin K, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc based on the RDA's for these vitamins and minerals.
Recipe Tips
- Marinated the chicken! I used to be the type of person who would skip the marinade to save time. Don't be that person. Take the extra 30 minutes to marinate the chicken and you will not regret it!
- The recipe will indicate how much of each ingredient I think you will need for four bowls; however, you could just prep the ingredients and let each person eating serve themselves. If you want extra of any ingredient, do it up!
- If making tzatziki, be sure to remove as much moisture as possible from the grated cucumber. This will keep your sauce from becoming too watery and separating. Using store bought tzatziki will also work!
Try These Other Great Recipes
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Mediterranean Powers Bowls
Equipment
- Knife
- Cutting board
- Frying pan
- Bowl
Ingredients
Garlic Chicken
- 1 lb Chicken breast boneless, skinless
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice about ½ lemon juiced
- 1 tablespoon Minced garlic about 2 large cloves
- 1 teaspoon Sea salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- ½ teaspoon Marjoram
- ½ teaspoon Black pepper
Tzatziki sauce
Bowls
- 4 cups Spring mix or chopped romaine lettuce
- 2 cups Mediterranean Roasted Chickpeas hummus or uncooked canned chickpeas (drained and rinsed) can also be used
- 1 cup Tzatziki Sauce
- 1 cup Cherry tomatoes halved
- 1 Seedless cucumber diced
- 1 Yellow bell pepper diced
- 4 ounces Feta
- ½ Red onion thinly sliced (about ⅔ cup diced), or use pickled red onions
- ½ cup Greek olives
- ½ cup Fresh basil shredded
- Extra olive oil and red wine vinegar for serving optional
Instructions
Garlic Chicken
- Remove the chicken breast from the package and pat dry with paper towels. Place the chicken on a cutting board and slice it against the grain, and then cut it into 1-inch cubes.
- Mince the garlic and then combine all the ingredients for garlic chicken marinade in a gallon-sized Ziploc bag. Add diced chicken to the bag and seal. Shake until chicken is evenly covered and place in the refrigerator for 30-60 minutes (or up to overnight). While the chicken marinates, prepare the other ingredients.
- Once the chicken has marinated, heat a large frying pan over medium heat. Remove the chicken from the marinade and add it to the pan. Allow the chicken to cook on all sides until it is no longer pink in the middle and is lightly browned on the outside, about 8-10 minutes, turning with tongs as needed. Remove from the heat and set aside.
Bowls
- Prepare the Mediterranean Roasted Chickpeas (you'll want to double the recipe to yield at least ½ cup of chickpeas per bowl) and Tzatziki Sauce according to the recipes (both recipes are linked in recipe card).
- Prepare the produce. Peel and dice ½ of a red onion. Halve the cherry tomatoes. Dice 1 large cucumber (you can also add in the remaining cucumber from the tzatziki) and the bell pepper. Shred the basil.
- Fill the bowls first with greens, then add the veggies, olives, roasted chickpeas, crumbled feta, and cooked chicken. Top with tzatziki sauce. Serve with extra olive oil, red wine vinegar, salt and pepper if desired.
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