Description
Imagine tender, perfectly grilled chicken, infused with bright Mediterranean flavors, nestled atop a bed of hearty grains, vibrant fresh vegetables, and crowned with a luscious, homemade tzatziki sauce. This power bowl is a symphony of taste and texture, perfect for a healthy and satisfying meal.
Ingredients
Scale
- For the Grilled Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick cutlets
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3–4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Homemade Tzatziki:
- 1/2 large English cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1–2 cloves garlic, finely minced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
- For the Power Bowl Assembly:
- 2 cups cooked quinoa (or other grain like farro, bulgur, brown rice)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 red onion, thinly sliced
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: Crumbled feta cheese, extra virgin olive oil for drizzling
Instructions
- 1. Marinate the Chicken: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3-4 cloves minced garlic, oregano, paprika, salt, and pepper. Add chicken, coat well, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
- 2. Prepare the Tzatziki: Grate 1/2 cucumber and squeeze out excess liquid. Combine with Greek yogurt, 1-2 cloves minced garlic, dill, 1 tbsp lemon juice, salt, and pepper. Stir well, cover, and refrigerate.
- 3. Grill the Chicken: Preheat grill to medium-high. Lightly oil grates. Grill chicken for 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and chicken has good grill marks. Rest chicken for 5 minutes before slicing.
- 4. Assemble the Bowls: Divide cooked quinoa among 4 bowls. Arrange sliced grilled chicken, halved cherry tomatoes, diced cucumber, Kalamata olives, and sliced red onion over the quinoa base.
- 5. Finish and Serve: Top each bowl with a generous dollop of tzatziki sauce. Garnish with fresh chopped parsley and any optional toppings like crumbled feta or an extra drizzle of olive oil. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15-20 mins