If you’re craving a vibrant, wholesome meal that bursts with flavor and nourishment, the Greek Chicken Power Bowl Recipe is your new best friend. This dish brings together tender, lemony grilled chicken, fluffy quinoa, fresh veggies, and an irresistible homemade tzatziki sauce for a bowl that energizes and satisfies every bite. It’s perfect for lunch or dinner when you want to feel good and taste amazing without any fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a starring role. From the herb-infused chicken to the creamy tzatziki, every component adds a fresh, bright note that harmonizes in your bowl.
- 4 boneless, skinless chicken breasts: Provides lean protein that’s juicy and tender after marinating and grilling.
- 3 tablespoons olive oil: Essential for marinating the chicken and blending into the tzatziki for richness.
- Juice and zest of 1 lemon: Adds a zesty brightness that lifts the dish overall.
- 2 garlic cloves, minced: A punch of aromatic flavor used both in the marinade and sauce.
- 1 teaspoon dried oregano: Classic herb that brings a traditional Greek touch.
- 1 teaspoon dried thyme: Earthy undertone that complements oregano perfectly.
- 1/2 teaspoon salt: Balances the flavors throughout the ingredients.
- 1/4 teaspoon black pepper: Adds just a hint of gentle spice.
- 1 cup quinoa, rinsed: The nutritious grain base with a light and fluffy texture.
- 2 cups water: Used to cook the quinoa to perfection.
- 1 cup cucumber, diced: Fresh crunch and coolness for contrast.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1/4 cup red onion, thinly sliced: A subtle sharpness that enhances freshness.
- 1/4 cup Kalamata olives, pitted and halved (optional): Offers a salty, briny depth for those who love authentic flavors.
- 2 tablespoons fresh parsley, chopped: Bright herbaceous notes that finish the bowl beautifully.
- 1 cup Greek yogurt: The smooth, creamy base of the homemade tzatziki sauce.
- 1/2 cup cucumber, grated and squeezed dry: Adds crisp texture and moisture without waterlogging the sauce.
- 1 garlic clove, minced: A small addition to tzatziki for extra punch.
- 1 tablespoon fresh dill, chopped: Fragrant herb that makes tzatziki truly special.
- 1 tablespoon lemon juice: Brings brightness to the tzatziki.
- 1/4 teaspoon salt: Enhances the sauce flavors.
- Pinch of black pepper: Ties all the tangy and creamy elements together.
How to Make Greek Chicken Power Bowl Recipe
Step 1: Prepare Lemon Herb Marinade
Start by whisking olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a bowl to create a marinade that’s fresh and herbaceous. Coat the chicken breasts thoroughly to infuse them with vibrant flavors and let them rest for at least 15 minutes. Giving the chicken time to soak up these tastes guarantees juicy, flavorful meat on the grill.
Step 2: Cook the Quinoa
Rinse quinoa well under cold water to remove any bitterness. Combine quinoa with water and salt in a saucepan and bring to a boil. Once boiling, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff it gently with a fork—this will form the perfect warm base for your power bowl, light and nutty to complement the chicken.
Step 3: Prepare Tzatziki Sauce
Mix Greek yogurt with grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. This homemade tzatziki plays a star role, adding creamy, refreshing notes that offset the savory grilled chicken. Pop it in the fridge while you finish cooking so it’s cool and ready to dollop over the bowls.
Step 4: Grill Chicken Breasts
Heat a grill pan or skillet over medium-high heat and cook the marinated chicken for about 5 to 7 minutes per side until done. You’re looking for an internal temperature of 165°F to ensure the chicken is juicy but fully cooked. Let the chicken rest a few minutes to lock in moisture before slicing it thinly into tender pieces.
Step 5: Assemble the Bowls
Divide the cooked quinoa among bowls, then layer on the sliced chicken breast with diced cucumber, cherry tomatoes, thinly sliced red onion, and, if you like, Kalamata olives. Sprinkle chopped parsley on top and finish with a generous spoonful of your homemade tzatziki. This assembly is where all the colorful, fresh elements come together in perfect harmony.
How to Serve Greek Chicken Power Bowl Recipe
Garnishes
A few extra lemon wedges on the side brighten the flavors wonderfully when squeezed over the bowl just before eating. A sprinkle of chopped fresh parsley adds both color and a fresh herbal kick that wakes up the palate. If you love a little extra tang, a drizzle of good olive oil on top never fails to impress.
Side Dishes
This power bowl stands tall on its own, but if you’re in the mood to round out your meal, crisp Greek salad or grilled pita bread make perfect companions. Light, fresh vegetable salads with a hint of vinegar or lemon pair effortlessly, enhancing the Mediterranean vibe without overpowering your main plate.
Creative Ways to Present
Serve your bowl in individual wide, shallow dishes to show off the vibrant layers of ingredients—the jewel-like cherry tomatoes, bright green cucumbers, and golden grilled chicken. For a casual gathering, lay out bowls buffet-style, allowing everyone to customize their toppings from extra olives to dollops of tzatziki. It’s a colorful feast that invites smiles.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the chicken, quinoa, and tzatziki separately in airtight containers to preserve freshness and prevent sogginess. The veggies can be kept in a different container as well to maintain their crisp texture. Stored like this, your leftovers remain fresh for up to 3 days in the refrigerator.
Freezing
Chicken breasts can be frozen before or after cooking, but for best results, freeze them without the fresh veggies or tzatziki sauce. Thaw overnight in the fridge and reheat gently when ready to use. Quinoa also freezes well but keep the sauce and fresh ingredients fresh by adding them after reheating.
Reheating
Warm the quinoa and chicken gently in the microwave or on the stovetop to avoid drying out the chicken. Add fresh toppings and tzatziki afterward for the best flavor experience. Avoid reheating the tzatziki—serve it chilled for that cool, tangy finish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving on the grill. Just adjust cooking time accordingly and enjoy a slightly richer flavor.
Is quinoa necessary for the power bowl?
Quinoa is a great gluten-free grain option that adds protein and texture, but feel free to substitute with couscous, brown rice, or even cauliflower rice for a low-carb twist.
How long can I marinate the chicken?
While 15 minutes is the minimum for flavor infusion, marinating for up to 2 hours in the fridge deepens the lemon-herb taste wonderfully without compromising texture.
Can I make the tzatziki sauce ahead of time?
Yes, tzatziki actually tastes better if it sits for a few hours or overnight, allowing flavors to meld and intensify.
Is this dish suitable for meal prep?
Definitely! The Greek Chicken Power Bowl Recipe is fantastic for meal prep since the components store well separately, making nutritious lunches or dinners hassle-free and delicious all week long.
Final Thoughts
If you’re looking for a meal that’s as wholesome as it is bursting with flavor, then diving into the Greek Chicken Power Bowl Recipe is a must. It’s straightforward to make, packed with vibrant freshness, and offers a balance of textures that keeps every bite exciting. Trust me, once you try this bowl, it will quickly become a favorite go-to that feels like a little vacation on your plate every time.
Print
Greek Chicken Power Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Description
A vibrant and healthy Greek Chicken Power Bowl featuring marinated grilled chicken, fluffy quinoa, fresh vegetables, and creamy homemade tzatziki sauce, perfect for a balanced and flavorful meal.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
Salad Toppings
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 2 tablespoons fresh parsley, chopped
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Prepare Lemon Herb Marinade: In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper to create a flavorful marinade. Add the chicken breasts and thoroughly coat them. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor infusion.
- Cook Quinoa: Rinse quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff the cooked quinoa with a fork and set aside.
- Prepare Tzatziki Sauce: In a mixing bowl, combine Greek yogurt, grated and well-squeezed cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix well until all ingredients are incorporated. Refrigerate until ready to serve to allow flavors to meld.
- Grill Chicken Breasts: Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 7 minutes per side, or until cooked through with an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Assemble Bowls: Divide the cooked quinoa evenly into 4 serving bowls. Layer each bowl with sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives if using, and fresh parsley. Add a generous spoonful of tzatziki sauce on top.
- Serve: Serve the Greek Chicken Power Bowls immediately, optionally garnished with extra lemon wedges for added zest.
Notes
- Marinating the chicken for up to 2 hours enhances flavor but can be done for at least 15 minutes if short on time.
- Ensure the cucumber for tzatziki is well squeezed to prevent the sauce from becoming watery.
- Use a meat thermometer to check chicken doneness for safety and juiciness.
- Kalamata olives are optional and can be omitted to suit taste preferences.
- This recipe is easily adaptable to a gluten-free diet by confirming all ingredients used are certified gluten-free.
