Greek Chicken Power Bowl

Experience the vibrant flavors of the Mediterranean with this Greek Chicken Power Bowl. This protein-packed meal features juicy lemon-herb chicken breast served over a bed of fluffy quinoa, perfectly complemented by crisp cucumbers, sweet cherry tomatoes, and a dollop of cool, creamy tzatziki. It is an ideal gluten-free main dish that is as nutritious as it is delicious.

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Whether you are looking for a healthy weeknight dinner or a satisfying lunch, this bowl delivers a complete nutritional profile with 38g of protein per serving. The homemade tzatziki adds a tangy richness that ties all the Mediterranean elements together perfectly.

Ingredients

• Lemon Herb Chicken: 4 boneless, skinless chicken breasts, 3 tbsp olive oil, juice and zest of 1 lemon, 2 garlic cloves (minced), 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper.
• Quinoa: 1 cup quinoa (rinsed), 2 cups water, 1/2 tsp salt.
• Bowl Toppings: 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup pitted and halved Kalamata olives (optional), 2 tbsp chopped fresh parsley.
• Tzatziki: 1 cup Greek yogurt, 1/2 cup grated and squeezed dry cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, pinch of black pepper.

Instructions

Step 1: Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, coating them well. Marinate for at least 15 minutes (up to 2 hours for best flavor).

Step 2: Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Step 3: Prepare the Tzatziki

Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate until ready to use.

Step 4: Grill the Chicken

Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5–7 minutes per side, or until cooked through to an internal temperature of 165°F (74°C). Rest for 5 minutes, then slice.

Step 5: Assemble the Bowls

Divide quinoa among four bowls. Top each with sliced chicken, cucumber, cherry tomatoes, red onion, olives (if using), and parsley. Add a generous spoonful of tzatziki.

Step 6: Serve

Serve immediately, garnished with extra lemon wedges if desired.

Zusatztipps für die Zubereitung

For the best results, ensure you squeeze the grated cucumber thoroughly using a clean kitchen towel before adding it to the tzatziki; this prevents the sauce from becoming watery. Use a grater for the cucumber and a meat thermometer to ensure the chicken reaches exactly 165°F for maximum juiciness.

Varianten und Anpassungen

To make this dish vegetarian, swap the chicken for grilled halloumi cheese or roasted chickpeas. For extra richness and healthy fats, you can also add sliced avocado or crumbled feta cheese to the bowl toppings.

Serviervorschläge

This Greek Chicken Power Bowl pairs beautifully with a crisp, chilled white wine such as a Sauvignon Blanc or a traditional Greek Assyrtiko. Serve with extra lemon wedges on the side to brighten the flavors just before eating.

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Enjoy this wholesome and colorful meal that brings the taste of Greece right to your table. With 425 calories and a high protein content, it is the perfect fuel for an active lifestyle.

Recipe Questions & Answers

→ What makes this bowl high in protein?

Each serving delivers 38 grams of protein, primarily from the grilled chicken breast combined with quinoa. The Greek yogurt in tzatziki also adds extra protein while keeping the dish light and satisfying.

→ Can I prepare components in advance?

Absolutely. Marinate chicken up to 24 hours ahead, cook quinoa and prepare tzatziki 2-3 days before. Store components separately in airtight containers and assemble bowls when ready to eat.

→ How do I make this vegetarian?

Replace chicken with grilled halloumi cheese, chickpeas, or a combination of both. Halloumi adds salty Mediterranean flair while chickpeas provide plant-based protein and fiber.

→ What can I use instead of quinoa?

Brown rice, farro, or bulgur work beautifully as grain alternatives. For lighter options, try cauliflower rice or serve over mixed greens for a low-carb variation.

→ How long does homemade tzatziki last?

Fresh tzatziki keeps well refrigerated for 4-5 days. The flavors actually improve after a day as garlic and dill infuse the yogurt. Store in a sealed container and give it a stir before serving.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or Greek Assyrtiko complement the bright lemon and herb flavors beautifully. For red wine lovers, a light Pinot Noir won't overpower the delicate Mediterranean flavors.