Greek Chicken Power Bowl (Print Version)

Protein-packed bowl with lemon-herb chicken, quinoa, fresh vegetables, and tzatziki.

# 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

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

# How to Make It:

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. Marinate for at least 15 minutes or up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is completely absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, fresh or dried dill, lemon juice, olive oil, salt, and black pepper. Mix until well combined and 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, reaching an internal temperature of 165°F. Rest for 5 minutes before slicing.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if using, and chopped fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve immediately while warm, garnishing with lemon wedges if desired.

# Expert Advice:

01 -
  • High Protein: Each serving provides 38g of protein to keep you fueled.
  • Gluten-Free: Naturally utilizes quinoa and fresh produce.
  • Vibrant Flavors: Zesty lemon, aromatic herbs, and creamy Greek yogurt create a perfect balance.
  • Easy to Prep: Only 40 minutes from start to finish.
02 -
  • Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
  • Allow the chicken to rest for 5 minutes before slicing to ensure the meat remains juicy.
  • Marinate the chicken for up to 2 hours to deepen the lemon and herb flavors.
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