Greek Chicken Power Bowl (Print Version)

Protein-packed Mediterranean bowl with marinated chicken, 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 (optional)
16 - 2 tablespoons fresh parsley, chopped

→ Tzatziki

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 - In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Place chicken breasts in the mixture, coating thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, 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 Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper. Mix until well combined and refrigerate until serving time.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts in the pan and grill for 5 to 7 minutes per side until cooked through, with internal temperature reaching 165°F. Allow chicken to rest for 5 minutes, then slice into strips.
05 - Divide cooked quinoa evenly among four bowls. Top each with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if using, and fresh parsley. Add a generous dollop of tzatziki to each bowl.
06 - Serve immediately, garnishing with lemon wedges if desired.

# Expert Advice:

01 -
  • This bowl delivers serious protein and real satisfaction without feeling heavy or complicated.
  • Everything comes together in under an hour, and most of it can be prepped ahead so weeknight dinners feel effortless.
  • The combination of warm and cool elements, creamy and crisp textures, makes every bite interesting.
02 -
  • Don't skip squeezing the cucumber for your tzatziki—I learned this the hard way when my sauce ended up soupy and disappointing, but once I started wringing it out in a clean towel, everything changed.
  • The chicken continues cooking slightly after you remove it from the heat, so take it off when it's just shy of looking fully cooked, otherwise it can dry out by the time you slice and serve it.
03 -
  • If your chicken breasts are quite large, consider slicing them horizontally in half before marinating so they cook through faster and marinate more evenly.
  • Toast your dried oregano gently in a dry pan for 30 seconds before adding it to your marinade to wake up the essential oils and amplify the flavor.
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