Greek Chicken Power Bowl (Printable)

Juicy lemon-herb chicken over fluffy quinoa with crisp vegetables and creamy 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 fresh lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper

# Directions:

01 - In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Add chicken breasts and coat thoroughly with the marinade. Allow to marinate for at least 15 minutes, preferably up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and keep warm.
03 - In a bowl, combine Greek yogurt, grated and squeezed dry cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix thoroughly until smooth and well combined. Refrigerate until ready to serve.
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 with an internal temperature of 165°F. Remove from heat and allow to rest for 5 minutes, then slice against the grain.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, optional Kalamata olives, and chopped fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve bowls immediately while warm, garnished with fresh lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in your kitchen in about 40 minutes flat.
  • The protein keeps you satisfied through an entire afternoon without that post-lunch energy crash.
  • Everything is customizable, so you can build it your way depending on what you have or what you're craving.
02 -
  • Don't skip squeezing the moisture out of that grated cucumber for the tzatziki, or your sauce becomes diluted and disappointing after sitting for ten minutes.
  • Chicken breast cooks fast and dries out faster if you overcook it; an instant-read thermometer at 165°F is your friend, not a guideline you can ignore.
  • The lemon zest in the marinade adds brightness that lemon juice alone cannot deliver, so don't be tempted to skip it.
03 -
  • Cook your quinoa the night before and store it in the fridge; it actually tastes better the next day, and assembly becomes lightning-fast when you're hungry.
  • If your chicken breasts are thick, gently pound them to even thickness with the flat side of a chef's knife so they cook evenly and don't dry out on the edges.
Go Back