Greek Chicken Power Bowl (Printable Page)

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

# 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

# Steps:

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. Marinate for at least 15 minutes, or up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is completely absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine Greek yogurt, grated and squeezed dry cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until well combined. 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, then slice into strips.
05 - Divide cooked quinoa equally among four bowls. Top each bowl with sliced chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives if using, and fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately with additional lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent about forty minutes, which feels like the ultimate kitchen hack.
  • Everything comes together in one bowl, so cleanup is nearly as quick as eating it.
  • The chicken stays juicy and tender even if you're meal prepping for the week, which means Monday lunch doesn't feel like a compromise.
02 -
  • Don't skip the rest period for the chicken—those five minutes make it noticeably more tender and juicy, and it's worth the small wait.
  • Squeeze all the moisture out of the grated cucumber for tzatziki, or it'll end up watery and thin instead of creamy and luxurious.
03 -
  • If your chicken breasts are thick, gently pound them to even thickness so they cook uniformly without drying out the thinner edges.
  • Fresh dill in the tzatziki makes all the difference—it's worth a trip to find it, or you can grow it in a small pot on your windowsill once you taste how good it is.
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