From the Journal · Recipe
Greek Chicken Power Bowls
Lemony marinated chicken, herbed quinoa, crisp vegetables and a creamy tzatziki drizzle. The one I come back to when I want dinner to feel intentional but not fussy.
Serves
4
Prep
20 min
Cook
20 min
Protein
~42g / bowl
Directions
- 01
Marinate the chicken
Whisk olive oil, lemon juice + zest, garlic, oregano, salt and pepper in a shallow dish. Add the chicken, turn to coat, and let it sit for 20 minutes on the counter (or up to 8 hours in the fridge).
- 02
Cook the quinoa
Combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce to a simmer for 15 minutes. Rest 5 minutes off the heat, then fluff with a fork.
- 03
Make the tzatziki
Stir Greek yogurt with grated cucumber, garlic, dill, lemon juice and salt. Taste, adjust, chill until you're ready to plate.
- 04
Sear the chicken
Heat a cast-iron or heavy skillet over medium-high. Cook the chicken 5–6 minutes per side until golden and 165°F inside. Rest 5 minutes on a cutting board, then slice against the grain.
- 05
Build your bowls
Layer quinoa, greens, tomatoes, cucumber, onion, olives and feta. Top with sliced chicken, a generous spoon of tzatziki, and a shower of fresh herbs.
Susan's note
Double the chicken and quinoa on Sunday — lunches for three days sorted, and you'll actually eat the protein you planned to.
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