Greek Chicken Power Bowl (Print version)

Vibrant bowl with marinated chicken breast, 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
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 mixing 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 water. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is completely 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 black pepper in a bowl. Mix thoroughly and refrigerate until assembly.
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. Rest for 5 minutes before slicing.
05 - Divide cooked quinoa evenly among four bowls. Top each portion with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve immediately while chicken and quinoa are warm. Garnish with additional lemon wedges if desired.

# Tips from the pros:

01 -
  • It's ready in under an hour, making it perfect for those nights when you want something wholesome without the fuss.
  • The lemon-herb chicken stays juicy every single time if you don't skip the resting period.
  • You can prep everything ahead and assemble the bowls in minutes, ideal for meal prep or feeding a crowd.
  • It's naturally gluten-free and protein-packed, so you actually feel satisfied hours later.
02 -
  • Skipping the marinade because you're in a hurry will give you chicken that tastes like regret; even 15 minutes makes a visible difference.
  • The moment you pull the chicken off heat is more important than how long it's been cooking; a meat thermometer removes all the guesswork and prevents dry protein.
  • If your quinoa tastes bitter, you either didn't rinse it or used too much salt; taste as you go and adjust next time.
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook uniformly and stay juicy throughout.
  • Make the tzatziki the night before; the flavors meld and deepen, and you'll have one fewer thing to do when you're hungry.
  • Toast any leftover quinoa in a dry pan the next day for breakfast bowls or grain salads; nothing goes to waste.
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