Greek Chicken Power Bowl (Print Version)

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

# 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. Marinate for minimum 15 minutes, preferably up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper in a bowl. Mix until smooth and uniform. Refrigerate until serving.
04 - Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5-7 minutes per side until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, olives if desired, and fresh parsley. Top with generous spoonful of tzatziki sauce.
06 - Serve bowls immediately. Garnish with fresh lemon wedges if desired.

# Additional Tips::

01 -
  • The chicken stays juicy and tender because you're marinating it in lemon and herbs instead of drowning it in heavy sauces.
  • You can prep everything ahead and just toss it together when hunger hits, making it a weeknight lifesaver.
  • It tastes fresh and bright without feeling heavy, so you won't crash at your desk an hour after lunch.
02 -
  • If your chicken turns out dry, you either overcooked it or skipped the marinating step, and honestly both are fixable next time.
  • The grated cucumber in tzatziki absolutely must be squeezed dry or you're making tzatziki soup, which is unpleasant and watery.
  • Pounding your chicken to even thickness takes 30 seconds and prevents the thin edges from cooking to leather while you wait for the thick parts to finish.
03 -
  • If you don't have a grill pan, a regular skillet works perfectly fine and honestly gives you better crust development than a grill does.
  • Marinate your chicken for as long as you can because patience is what separates good chicken from chicken that tastes like it came from the gods themselves.
Go Back