Greek Chicken Power Bowl

Experience the fresh and vibrant flavors of the Mediterranean with this Greek Chicken Power Bowl. Combining protein-rich lemon-herb chicken with fluffy quinoa and a medley of crisp vegetables, this dish is as nourishing as it is delicious. It's a complete, well-balanced meal that brings together cooling tzatziki and zesty marinated poultry for a perfect lunch or dinner.

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This bowl is designed for those who crave a meal that is both light and satisfying. The combination of warm, grilled chicken and chilled vegetables creates a delightful contrast, while the homemade tzatziki sauce adds a rich, garlicky finish that ties all the components together beautifully.

Ingredients

• For the 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.
• For the Quinoa: 1 cup quinoa (rinsed), 2 cups water, 1/2 tsp salt.
• For the Bowl 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 tbsp fresh parsley (chopped).
• For the Tzatziki: 1 cup Greek yogurt, 1/2 cup cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tbsp fresh dill (chopped, or 1 tsp dried dill), 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, pinch of black pepper.

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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Instructions

Step 1

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

Meanwhile, 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

For 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

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

Step 5

Assemble 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 immediately, garnished with extra lemon wedges if desired.

Zusatztipps für die Zubereitung

To ensure the best texture for your tzatziki, use a grater for the cucumber and squeeze it very dry with a kitchen towel before mixing. For the chicken, always use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) to stay juicy without being overcooked.

Varianten und Anpassungen

For a vegetarian version, you can easily swap the grilled chicken for chickpeas or grilled halloumi cheese. If you want to add extra richness to your bowl, consider adding sliced avocado or a sprinkle of crumbled feta cheese on top.

Serviervorschläge

This Greek Chicken Power Bowl pairs beautifully with a crisp, chilled Sauvignon Blanc or a traditional Greek Assyrtiko. Serve with extra lemon wedges on the side for guests to add a final bright citrus note to their dish.

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Enjoy this wholesome and flavorful Greek Chicken Power Bowl as a vibrant meal that doesn't compromise on taste or nutrition. It is a fantastic way to enjoy the classic staples of Greek cuisine in a modern, protein-packed format.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes, though 2 hours yields the best flavor penetration. The lemon juice and olive oil tenderize the meat while the herbs infuse it with Mediterranean aromatics.

→ Can I make this vegetarian?

Yes, substitute the chicken with grilled halloumi cheese or chickpeas. Halloumi adds a salty, protein-rich element that complements the Greek flavors, while chickpeas provide plant-based protein and fiber.

→ How do I prevent my quinoa from being mushy?

Rinse quinoa thoroughly under cold water to remove the bitter coating. Use a 2:1 water-to-quinoa ratio and simmer covered for exactly 15 minutes. Let it sit covered for 5 minutes off the heat, then fluff with a fork.

→ How long does the tzatziki sauce last?

Homemade tzatziki keeps in an airtight container in the refrigerator for 3-4 days. The flavors actually improve after a day as the garlic and dill meld with the yogurt. Stir before serving as some liquid may separate.

→ Can I meal prep these bowls?

Absolutely. Store components separately in airtight containers for up to 4 days. Keep the tzatziki separate and add it just before serving to maintain texture. Warm the chicken and quinoa slightly before assembling for the best experience.

→ What wine pairs well with this bowl?

A crisp Sauvignon Blanc or Greek Assyrtiko complements the bright citrus notes and creamy tzatziki. The wine's acidity cuts through the rich yogurt while enhancing the fresh vegetables and grilled chicken.