Greek chicken power bowl

Dive into the beautiful flavours of the Mediterranean with this Greek power bowl. The juicy Greek chicken, the freshness of the cucumber, tzaziki sauce and fresh tomatoes complements beautifully the earthiness of the lentils, the depth of the roasted vegetables and the tang of the black olives. This dish is filled with protein and fiber which will ensure you have energy for hours. 

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You will need



Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils and water depending on the size of your pot (2 cups, 4 cups, 6 cups), The water should cover the lentils by at least 3-4 inches. 

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 3/4 tsp), and simmer covered for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot, add the Greek spice, combine and set aside.


Prepare the vegetables:  While the lentils are cooking, wash and clean all produce. Cut the bell pepper in 2 cm dice and onion in 1 cm dices.


Cook the chicken & vegetables:  Place the onion and bell pepper dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Cook for about 5 minutes in the oven.

Reduce the temperature of the oven to 350F, add the Greek chicken breast to the pan, bake about 15 minutes – until the chicken is cooked and until the vegetables are cooked through and are starting to become roasted.

Note: Ensure the chicken is cooked to at least 165F.


Prepare the tomatoes, cucumbers and black olives:  Cut the tomatoes in 1 cm dices. Cut the cucumber in half length wide and in 1/2 cm slices.  Remove the pit of the black olives. .


Plate & serve: In individual plates, place lentils, greek chicken, roasted vegetables, cucumbers, tomatoes and tzatziki sauce.  Serve.

Bon Appétit


2 portions

4 portions

6 portions

Greek chicken

220 gr

440 gr

660 gr


1/2 cup

1 cup

1 1/2 cup

Greek spice

3/4 tsp

1 1/2 tsp

2 1/4 tsp


1 small

1 medium

1 large

bell pepper





40 gr

80 gr

120 gr





tzatziki sauce

45 ml

90 ml

135 ml

black olives

30 gr

60 gr

90 gr

Regina Naturopathic

Dr. Craig Herrington, Naturopath

A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

Making this recipe with kids?
Ask the child to help with step 5 by:

  • Plate and serve

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Alcohol: 13%
(SLGA): $14.65

A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Price (SLGA): $10.09


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information