Greek Chicken Power Bowl (Print Version)

Lemon-herb chicken over quinoa with fresh vegetables and creamy tzatziki. Mediterranean flavors in every bite.

# Components:

→ 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 or 1 teaspoon dried dill
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 black pepper. Add chicken breasts and coat thoroughly with the marinade. Allow to marinate for at least 15 minutes, or up to 2 hours for maximum flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, water, and 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. Fluff with a fork and set aside.
03 - In a mixing bowl, combine Greek yogurt, grated cucumber that has been squeezed dry, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix until smooth and well combined. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 7 minutes per side until fully cooked through, with an internal temperature reaching 165°F. Allow chicken to rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if desired, and fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve bowls immediately while chicken is still warm. Garnish with additional lemon wedges if desired.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for three days, which means real lunches instead of sad desk snacks.
  • Every component can be prepped ahead, so dinner comes together in minutes even on your most chaotic evenings.
  • The tzatziki does all the heavy lifting, turning simple grilled chicken into something that tastes like you planned it all week.
02 -
  • If your chicken breasts are uneven, pound the thick parts with a rolling pin or your palm until they're all the same thickness, or you'll end up with rubbery edges and raw middles.
  • Don't skip rinsing the quinoa, the bitter coating will ruin the whole bowl and make you wonder why anyone eats this stuff in the first place.
  • Squeeze that grated cucumber hard, watery tzatziki is sad tzatziki and no amount of garlic will save it.
03 -
  • Marinate the chicken in a resealable bag instead of a bowl, it uses less marinade and coats the meat more evenly with less effort.
  • Toast the quinoa in a dry pan for two minutes before adding water, it brings out a nutty flavor that makes the whole bowl taste more interesting.
  • Make a double batch of tzatziki, it keeps for a week and turns every boring leftover into something you'll actually look forward to eating.
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