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
Scale
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.
