Greek Chicken Power Bowl (Print)

Protein-packed Greek-inspired bowl with juicy chicken, quinoa, 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 lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Add chicken breasts, ensuring complete coverage with the marinade. Allow to rest for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix thoroughly until smooth and well combined. Refrigerate until service.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until cooked through, with an internal temperature reaching 165°F. Rest for 5 minutes before slicing.
05 - Distribute cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if desired, and chopped parsley. Add a generous portion of tzatziki sauce to each bowl.
06 - Serve bowls immediately, garnishing with additional lemon wedges if desired.

# Expert Tips:

01 -
  • Everything cooks in under 40 minutes, so you can have a restaurant-quality bowl on a busy weeknight.
  • The chicken stays tender and flavorful thanks to the quick lemon marinade that works magic in just 15 minutes.
  • Each bite delivers crunch, creaminess, and bright Mediterranean flavors that never get boring.
  • It's naturally gluten-free and packs 38 grams of protein per serving, so you'll stay full for hours.
02 -
  • Always squeeze the grated cucumber dry or your tzatziki will turn watery and thin, which happened to me the first time I rushed it.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto the cutting board instead of staying in the meat.
  • Don't skip rinsing the quinoa, it removes the bitter coating and makes a huge difference in the final taste.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and stay juicy throughout.
  • Toast the quinoa in a dry pan for a minute before adding water to bring out a deeper, nuttier flavor.
  • Use a meat thermometer to check for 165°F, it's the only way to guarantee perfectly cooked chicken every single time.
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