Greek Chicken Power Bowl (Printable)

Protein-packed bowl with marinated chicken, quinoa, fresh vegetables, and tangy tzatziki sauce.

# What You'll Need:

→ 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 Sauce

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 lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Step-by-step Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Place chicken breasts in the mixture, ensuring they are well coated. Allow to marinate for at least 15 minutes, or up to 2 hours for maximum flavor development.
02 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool slightly.
03 - In a bowl, combine Greek yogurt, grated cucumber that has been squeezed dry, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix thoroughly until smooth and well combined. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until fully cooked through, with an internal temperature reaching 165°F. Remove from heat and allow to rest for 5 minutes before slicing into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, optional Kalamata olives, and fresh chopped parsley. Finish with a generous spoonful of tzatziki sauce.
06 - Serve bowls immediately, garnished with fresh lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a chore.
  • One bowl satisfies that protein craving while keeping you light and energized, not weighed down.
  • The lemon-herb chicken stays juicy because of a simple trick with olive oil and citrus that I stumbled upon by accident.
02 -
  • Don't skip rinsing the quinoa, and don't overcrowd your cooking vessel when searing chicken; moisture is the enemy of a good crust.
  • If your tzatziki seems too thick after refrigeration, whisk in an extra tablespoon of lemon juice or olive oil to loosen it up.
03 -
  • Cook the chicken to exactly 165°F and not a degree higher; it's the difference between juicy and dry, and an instant-read thermometer takes the guesswork out of it.
  • If you're meal prepping, keep the tzatziki in a separate container and store the warm quinoa away from the fresh vegetables to prevent them from wilting or becoming soggy.
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