Greek Chicken Power Bowl (Printable)

Lemon-herb chicken over fluffy 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
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

# Method:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper in a bowl. 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. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until water is completely absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper in a bowl. Mix until well combined. Transfer to refrigerator until assembly.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and grill for 5-7 minutes per side until internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes. 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, Kalamata olives, and chopped fresh parsley. Finish each bowl with a generous spoonful of tzatziki sauce.
06 - Serve bowls immediately. Garnish with additional lemon wedges if desired.

# Expert Pointers:

01 -
  • It's genuinely satisfying: The protein and healthy fats keep you full without that sluggish feeling afterward.
  • Your kitchen will smell incredible: Lemon, garlic, and herbs sizzling in a hot pan is honestly better than any candle.
  • It comes together faster than you'd think: Everything cooks simultaneously if you plan it right, which means dinner in under an hour.
02 -
  • Chicken breasts dry out fast: Don't overcook them past 165°F or they'll taste like sawdust; use a meat thermometer if you're unsure because the difference between done and overdone is literally two minutes.
  • Grated cucumber needs to be squeezed dry: If you skip this step, your tzatziki becomes a watery, bland dip instead of something creamy and flavorful.
  • Timing is everything: Start the quinoa first, then make the tzatziki, then marinate the chicken so everything finishes around the same time and everything is hot and fresh when you eat.
03 -
  • Make the tzatziki the night before: The flavors develop overnight and it tastes even better than fresh, plus you'll have one less thing to do when you're cooking dinner.
  • Toast your quinoa dry in the pan for two minutes before adding water: It brings out a subtle nuttiness that most people overlook but absolutely makes a difference in the final taste.
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