Greek Chicken Power Bowl (Printable)

Juicy lemon-herb chicken over quinoa with fresh veggies 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 (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

# How to make it:

01 - In a mixing bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, preferably up to 2 hours for optimal flavor development.
02 - Rinse quinoa under cold running water. Combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - In a bowl, combine 1 cup Greek yogurt, grated and dried cucumber, minced garlic, fresh dill, lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. 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 fully cooked, with internal temperature reaching 165°F. Allow to rest for 5 minutes, then slice against the grain.
05 - Divide cooked quinoa among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if desired, and fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve immediately, garnishing with additional lemon wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes, which means weeknight dinners that actually feel special instead of rushed.
  • The combination of protein and whole grains keeps you genuinely satisfied for hours, not just temporarily full.
  • Every component tastes bright and alive, so it never feels like eating the same thing twice.
02 -
  • Don't skip the resting time after grilling because cutting into the chicken immediately releases all those flavorful juices onto your cutting board instead of keeping them inside the meat.
  • The magic of this bowl hinges on the tzatziki being properly chilled and the chicken being properly seasoned before it hits the heat, so don't rush either step.
03 -
  • Let your chicken marinate for as long as you can spare because those extra hours make a real difference in how deeply the herbs penetrate the meat.
  • Don't be tempted to crowd the grill pan because overcrowding drops the temperature and steams the chicken instead of giving it a proper sear.
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