Greek Chicken Power Bowl (Printable)

Lemon-herb chicken over quinoa with 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 (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, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat chicken breasts thoroughly in marinade and let rest for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Fluff with a fork and set aside.
03 - In a small bowl, combine 1 cup Greek yogurt, 1/2 cup grated and squeezed dry cucumber, 1 minced garlic clove, 1 tablespoon fresh dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Mix thoroughly and refrigerate until assembly.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - Divide cooked quinoa equally among four serving bowls. Top each bowl with sliced grilled chicken, 1/4 cup diced cucumber, 1/4 cup halved cherry tomatoes, 1 tablespoon sliced red onion, Kalamata olives if desired, and 1/2 tablespoon fresh parsley. Finish with a generous spoonful of tzatziki sauce.
06 - Serve bowls immediately while warm, garnished with additional lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think, making weeknight dinners feel less like a chore.
  • The chicken stays juicy because the marinade does heavy lifting while you handle everything else, so nothing feels rushed or stressed.
  • You get that satisfying protein hit without feeling stuffed, and the colors alone make you want to photograph your lunch.
02 -
  • Overcooking chicken is the enemy here, so use a meat thermometer and pull it at exactly 165°F, because those last few seconds matter more than you'd think.
  • Squeezing the grated cucumber for tzatziki isn't optional, it's the difference between sauce and soup, and it only takes thirty seconds.
  • Let the chicken rest after cooking, as hard as that is to wait, because cutting into it too early loses all the moisture you worked to keep.
03 -
  • If your chicken breasts are thick, pound them gently to even thickness so they cook through at the same rate and no part gets dry while you wait for the thicker parts.
  • Keep your mise en place ready before you start cooking, because once the pan is hot and the chicken is in, you won't have time to chop things and it's worth five minutes of prep to avoid that stress.
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