Greek Chicken Power Bowl (Printable Version)

Protein-packed Greek bowl with lemon-herb 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 Base

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

# How To Make It:

01 - In a mixing bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Submerge chicken breasts in marinade, coating thoroughly on all sides. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Remove from heat and fluff with a fork. Set aside.
03 - In a mixing bowl, combine 1 cup Greek yogurt, grated and squeezed dry cucumber, minced garlic clove, chopped fresh dill, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Stir until well combined. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and grill 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. Slice into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Arrange sliced chicken breast on top of quinoa in each bowl. Layer diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives around the bowl. Garnish with chopped fresh parsley.
06 - Top each bowl with a generous spoonful of tzatziki sauce. Serve immediately with fresh lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The lemon-herb chicken stays juicy and tender, and you'll find yourself making extra just to snack on it later.
  • It comes together in 40 minutes but tastes like you spent hours planning something special.
  • Tzatziki is basically a flavor bomb that makes everything taste restaurant-quality without any fuss.
02 -
  • Grating and squeezing your cucumber for tzatziki is non-negotiable because wet cucumber will turn your sauce into soup within hours.
  • Letting your chicken rest after cooking keeps it juicy instead of dry, and this 5-minute pause makes an enormous difference in the final bite.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water to add an extra layer of subtle flavor that nobody can quite put their finger on.
  • Keep extra tzatziki on hand because it's incredible on grilled vegetables, as a salad dressing, or even dolloped onto scrambled eggs the next morning.
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