Go Back
Greek chicken bowl with quinoa high in protein
Print Recipe

Protein-Packed Greek Chicken Power Bowl with Tzatziki

Prep Time30 minutes
Cook Time10 minutes
Servings: 2

Ingredients

For the Chicken

  • 1 ⅓ pounds (600 g) chicken fillet, diced
  • 2 large lemons, zest (about 2 tbsp) and juice (about ⅓ cup)
  • 4 garlic cloves, minced
  • ¼ cup olive oil
  • 2 tsp dried oregano
  • 1 ½ tsp kosher salt
  • 1 tsp paprika
  • ½ tsp black pepper

For the Tzatziki

  • 1 cucumber, grated and squeezed to remove excess water
  • 1 ¼ cups Greek yogurt
  • 2 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt, to taste

For the Bowl

  • 1 cup quinoa, uncooked (yields about 3 cups cooked)
  • 2 cups cherry tomatoes, halved
  • 2 cucumber, diced
  • 1 red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup shredded feta cheese
  • Fresh herbs (parsley, mint, or dill), for garnish
  • Extra olive oil, for drizzling

Instructions

  • Cook the quinoa according to package directions until fluffy. This one is a great non-GMO option.
  • Make the tzatziki:
  • Grate the cucumber, sprinkle with salt, and let it sit for 15 minutes.
  • Squeeze out the water.
  • Mix cucumber with Greek yogurt, garlic, dill, olive oil, and lemon juice.
  • Season with salt to taste, then chill until ready to serve.
  • Prepare the chicken:
  • In a medium bowl, finely grate the zest of 2 large lemons (about 2 tablespoons), then juice them (about ⅓ cup). Mince 4 garlic cloves (about 4 teaspoons), and add them to the bowl. Whisk in ¼ cup olive oil, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper until everything is combined.
  • Add the diced chicken fillet to the marinade and toss until coated. Cover and refrigerate for at least 30 minutes.
  • Heat a skillet with a drizzle of olive oil and cook the marinated chicken for 8-10 minutes until golden and cooked through. Let it rest for 5 minutes.
  • Build the bowls:
  • Add the cooked quinoa into the bowls.
  • Arrange chicken, cherry tomatoes, cucumbers, red onion, and Kalamata olives.
  • Sprinkle with shredded feta.
  • Add a generous scoop of tzatziki, drizzle with a little olive oil to finish, and an extra sprinkle of fresh herbs.