Greek Chicken Power Bowl (Printable Version)

Juicy lemon-herb chicken over fluffy quinoa with fresh vegetables and creamy tzatziki.

# What You 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

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 black pepper. Add chicken breasts and coat thoroughly. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced 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, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
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 until well blended and refrigerate until assembly.
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 of 165°F. Allow to rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa among four serving bowls. Layer sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if using, and fresh parsley over the quinoa. Top each bowl with a generous portion of tzatziki sauce.
06 - Serve bowls immediately while chicken is still warm. Garnish with lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually only needed 40 minutes total.
  • The tzatziki is so creamy and tangy that you'll find yourself eating it straight from the bowl with a spoon.
  • Meal prep becomes fun because these bowls taste even better the next day when the flavors have gotten to know each other.
02 -
  • Don't skip the resting time after the chicken cooks because cutting into it immediately will make all those lovely juices run out onto the cutting board instead of staying tender and moist inside.
  • Your tzatziki needs to be cold when you serve it, so make it first and give it time in the refrigerator while everything else cooks.
  • If your quinoa tastes grainy or crunchy instead of fluffy, you probably didn't rinse it enough or you cooked it at too high a temperature.
03 -
  • Pat your chicken dry before marinating so it browns better in the pan instead of steaming, and use medium-high heat to get that gorgeous golden crust.
  • Make extra tzatziki because you'll find yourself eating it with everything from vegetables to pita bread for days afterward, and it keeps in the fridge for up to five days.
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