Greek Chicken Power Bowl (Printable)

Juicy lemon-herb chicken over quinoa with fresh veggies 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 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 Steps:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to 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 and squeezed cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5-7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice.
05 - Divide cooked quinoa evenly among four bowls. Top each with sliced chicken, diced cucumber, cherry tomatoes, red onion, olives, and fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • It's the kind of meal that tastes like you spent hours cooking when you actually didn't, leaving you feeling accomplished and fed.
  • The combination of warm chicken and cool tzatziki hits differently on days when you need something nourishing but not heavy.
  • You can prep most of it while the quinoa cooks, so your hands aren't tied to the stove for long.
02 -
  • Marinating matters more than you think, so don't rush it or skip it thinking the lemon will season the chicken once it's cooked.
  • Squeezing the moisture out of your grated cucumber for the tzatziki is the difference between silky sauce and soupy disappointment.
  • Resting your chicken after cooking isn't wasted time, it's when the juices redistribute and keep everything moist instead of stringy.
03 -
  • Make the tzatziki the night before if you can, so the flavors marry and the dill actually becomes part of the sauce instead of just floating around in it.
  • If you don't have a grill pan, a regular skillet works perfectly fine, just make sure it's hot enough to actually caramelize the chicken instead of steaming it.
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