Greek Chicken Power Bowl (Printable)

Juicy lemon-herb chicken over quinoa with fresh veggies and tzatziki

# 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
21 - 1 tablespoon lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Directions:

01 - In a bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, 2 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 4 chicken breasts and coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for optimal flavor development.
02 - Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine 1 cup Greek yogurt, 1/2 cup grated and squeezed dry cucumber, 1 minced garlic clove, 1 tablespoon fresh dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Mix thoroughly 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, reaching an internal temperature of 165°F. Rest for 5 minutes, then slice.
05 - Divide cooked quinoa among 4 bowls. Top each bowl with sliced chicken, 1/4 cup diced cucumber, 1/4 cup halved cherry tomatoes, 1 tablespoon red onion, optional Kalamata olives, and 1/2 tablespoon fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately, garnished with extra lemon wedges if desired.

# Expert Advice:

01 -
  • It packs serious protein without feeling heavy, perfect for lunch or post-workout fuel.
  • The tzatziki is so good you'll want to eat it by the spoonful.
  • Everything can be prepped ahead and assembled in minutes when you're hungry.
  • It's endlessly adaptable: swap proteins, add greens, or throw in whatever vegetables need using up.
02 -
  • Don't skip resting the chicken after grilling, slicing it too soon makes it dry and disappointing.
  • Squeeze the grated cucumber hard over the sink or your tzatziki will turn into cucumber soup.
  • Marinating longer than 15 minutes makes a noticeable difference in flavor and tenderness.
03 -
  • Use a meat thermometer to check the chicken, it's the only way to avoid overcooking.
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor.
  • If your tzatziki tastes flat, add a pinch more salt and another squeeze of lemon.
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