Greek Chicken Power Bowl (Printer view)

Vibrant bowl with lemon-herb chicken, quinoa, 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 (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

# Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Place chicken breasts in the marinade, ensuring complete coating. Allow to marinate for at least 15 minutes, preferably up to 2 hours for optimal flavor development.
02 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine Greek yogurt, grated cucumber (squeezed to remove excess moisture), minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until well combined. Cover and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 7 minutes per side until fully cooked through, with an internal temperature reaching 165°F. Remove from heat and allow to 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 if desired, and chopped fresh parsley. Add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately while components are at optimal temperature. Garnish with additional lemon wedges if preferred.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, yet feels fancy enough to serve when people are coming over.
  • The lemon and herb marinade creates chicken so tender and flavorful that everyone asks for seconds.
  • You can prep components ahead and assemble bowls whenever you're ready, making it perfect for meal prep chaos.
02 -
  • Don't skip marinating the chicken, even when you're in a hurry, those twenty to thirty minutes transform ordinary chicken into something that tastes like it came from a real restaurant kitchen.
  • Squeezing the moisture from the grated cucumber for tzatziki is non-negotiable unless you want a watery sauce that slides off your spoon.
03 -
  • Cook your chicken to exactly one hundred sixty-five degrees and not a degree more, this is the sweet spot where it's fully cooked but still stays juicy instead of turning into rubber.
  • Make extra tzatziki and use it as a sauce for everything for the next week, it's basically liquid gold on roasted vegetables, in sandwiches, and alongside grilled fish.
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