Greek Chicken Power Bowl (Printable)

Juicy lemon-herb chicken over quinoa with 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, oregano, thyme, salt, and pepper. Add chicken breasts and coat thoroughly with the marinade mixture. Allow to marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
02 - Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed. Fluff gently with a fork and set aside.
03 - In a small bowl, combine Greek yogurt, grated and squeezed-dry cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper. Mix until smooth and well incorporated. Refrigerate until ready to assemble bowls.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and grill for 5 to 7 minutes per side until cooked through, with an internal temperature reaching 165°F. Remove from heat and allow to rest for 5 minutes before slicing.
05 - Divide cooked quinoa equally among four serving bowls. Top each portion with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if using, and fresh chopped parsley. Drizzle generously with prepared tzatziki sauce.
06 - Present bowls immediately while components are warm and fresh. Garnish with additional lemon wedges on the side if desired.

# Recipe Expert Tips:

01 -
  • It tastes like youve put in twice the effort, but the whole thing comes together in under an hour.
  • The tzatziki alone is worth making, cool and tangy enough to eat with a spoon.
  • Leftovers actually get better the next day when the flavors settle into each other.
  • You can prep the chicken and quinoa ahead, then assemble bowls in minutes when youre starving.
02 -
  • Squeeze the grated cucumber dry or your tzatziki will turn into soup, I learned this after ruining a batch that looked more like salad dressing.
  • Dont skip resting the chicken after grilling, cutting it too soon lets all the juices run out and leaves you with dry meat.
  • If your quinoa tastes bitter, you didnt rinse it enough, that coating needs to go or itll ruin the whole bowl.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and dont dry out on the edges.
  • Let the marinade sit at room temperature for 10 minutes before adding the chicken, it helps the flavors blend and coat better.
  • Use a meat thermometer to check for doneness, guessing leads to overcooked chicken and nobody wants that.
  • If you dont have fresh dill, dried works in a pinch, but use half the amount since dried herbs are more concentrated.
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