Greek Chicken Power Bowl (Printer View)

Juicy lemon-herb chicken with quinoa, fresh vegetables, and 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

# Method:

01 - Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts, coating thoroughly. Marinate for at least 15 minutes, preferably up to 2 hours for optimal flavor development.
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 fork and set aside.
03 - Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix until well blended and refrigerate until serving.
04 - Heat grill pan or skillet over medium-high heat. Grill marinated chicken breasts 5-7 minutes per side until internal temperature reaches 165°F. Allow to rest 5 minutes, then slice into portions.
05 - Divide cooked quinoa evenly among four bowls. Top each with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and parsley. Add generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately, garnished with additional lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant meal but comes together in your own kitchen without any fancy techniques.
  • The leftovers somehow get even better the next day when all the flavors meld together in the fridge.
  • You can prep everything ahead and just assemble when hunger strikes, making it perfect for meal prep Sundays.
02 -
  • Squeeze the grated cucumber dry for the tzatziki or it will turn into a watery mess instead of a thick, creamy sauce.
  • Let the chicken rest after grilling; cutting into it too soon lets all the juice run out onto the cutting board instead of staying in the meat.
  • Rinse your quinoa well or it can taste slightly bitter and soapy, which will throw off the whole bowl.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and you don't end up with dry edges and undercooked centers.
  • Toast the quinoa in a dry pan for a few minutes before cooking it to bring out a deeper, nuttier flavor that makes the whole bowl taste richer.
  • If you don't have a grill pan, a regular skillet works just fine, but don't move the chicken around too much or it won't get those beautiful golden edges.
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