![['A close-up view of a colorful Chicken Thigh Power Bowl with vibrant vegetables.', 'Juicy chicken thighs, quinoa, and fresh vegetables in a bowl, captured in detail.', 'A side view of a delicious Chicken Thigh Power Bowl showcasing various ingredients.', 'A vibrant and appetizing Chicken Thigh Power Bowl filled with chicken and vegetables.']](https://cooksyra.com/wp-content/uploads/2026/06/chicken-power-bowls_1_U1.webp)
Chicken Thigh Power Bowls
Enjoy a nutritious and flavorful bowl featuring roasted chicken, fresh vegetables, and a creamy yogurt-tahini sauce, perfect for a wholesome meal.
Ingredients
Protein
- 600 g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cumin
- 1 large lemon (Juice from half for marinade, half for sauce)
Grains
- 200 g uncooked quinoa
Vegetables
- 2 medium zucchini (Chopped)
- 1 red red bell pepper (Sliced)
- 1 red red onion (Wedges)
- 100 g cherry tomatoes (Halved)
- 60 g feta cheese (Crumbled)
Herbs & Sauces
- Fresh parsley
- 150 g Greek yogurt
- 1 garlic clove garlic (Minced)
- 2 tbsp tahini
- 1 tbsp lemon juice (Remaining half)
- 2 tbsp water
Seasoning
- to taste salt and pepper
Instructions
- Preheat oven to 200°C. Rub chicken with spices, olive oil, and lemon juice; marinate briefly.
- Chop vegetables, toss with olive oil, salt, and pepper; roast with chicken for 20-25 minutes.
- Cook quinoa in boiling water until tender, then fluff and set aside.
- Mix Greek yogurt, garlic, tahini, lemon juice, and water to make sauce; season to taste.
- Slice rested chicken, assemble bowls with quinoa, vegetables, chicken, tomatoes, feta, parsley, and drizzle with sauce. Serve warm.
Notes
Marinate the chicken briefly for extra flavor and ensure vegetables are roasted until caramelized for best taste.