Greek Chicken Power Bowl (Printer-Friendly)

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

# 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

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 - Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for optimal flavor.
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 absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Grill 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 among four bowls. Top each with sliced chicken, diced cucumber, halved cherry tomatoes, red onion slices, olives if using, and fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately, garnished with additional lemon wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes, which means dinner on a Tuesday night when you're too tired for complicated cooking.
  • The lemon-herb marinade actually tastes like something you'd order at a nice restaurant, not like you're trying too hard.
  • It fills you up completely, so you won't be hunting through the pantry an hour later.
02 -
  • Dry that grated cucumber for the tzatziki completely, or it will turn into soup and the sauce will taste thin instead of rich.
  • Don't skip marinating the chicken, it's the difference between chicken that tastes like lunch and chicken that tastes intentional.
03 -
  • Cook the chicken and quinoa ahead of time, then just assemble the bowls when you're ready to eat, which is a complete game changer for weeknight dinners.
  • Make a double batch of tzatziki and keep it in the fridge for up to three days, it's good on everything from grilled vegetables to leftover roasted salmon.
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