Greek Chicken Power Bowl (Print)

Protein-packed bowl with lemon-herb chicken, quinoa, fresh vegetables, and creamy tzatziki sauce.

# Ingredients:

→ Lemon Herb Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Bowl Toppings

12 - 1 cup cucumber, diced
13 - 1 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and halved (optional)
16 - 2 tablespoons fresh parsley, chopped

→ Tzatziki

17 - 1 cup Greek yogurt
18 - 1/2 cup cucumber, grated and squeezed dry
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon fresh lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Instructions:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, preferably up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa evenly among four bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if using, and fresh parsley. Add a generous spoonful of tzatziki to each bowl.
06 - Serve immediately, garnished with additional lemon wedges if desired.

# Pro Tips:

01 -
  • It tastes like vacation but takes less time than ordering delivery.
  • The chicken stays unbelievably tender even if you accidentally overcook it by a minute or two.
  • You can prep the tzatziki and quinoa ahead, then grill the chicken right before dinner without any stress.
  • Leftovers actually improve overnight as the flavors soak into the grain.
02 -
  • If you don't squeeze the grated cucumber dry, your tzatziki will turn into soup within an hour.
  • Resting the chicken after grilling is not optional, cutting it too soon releases all the moisture and leaves you with dry slices.
  • Quinoa needs to be rinsed or it tastes bitter and soapy, this is the step people skip and then swear off quinoa forever.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and don't dry out on the edges.
  • If you don't have a grill pan, a regular skillet works fine, just don't move the chicken around too much or it won't get those nice golden edges.
  • Make a double batch of tzatziki because it disappears faster than you think and tastes amazing on everything from sandwiches to roasted vegetables.
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