Greek Chicken Power Bowl
Mediterranean meal prep that hits every macro.
Lemon-herb marinated chicken thighs over quinoa with cucumber, tomatoes, kalamata olives, red onion, and a quick tzatziki. 44g protein per bowl.
Every gym has that one person who eats the same grilled chicken and white rice every single day. I was that person for longer than I want to admit. The Greek power bowl was my escape plan.
Chicken thighs are the move here, not breasts. They have more fat, which means more flavor and better reheating. The lemon-oregano marinade takes five minutes but makes the chicken taste like you spent all afternoon on it. And the quick tzatziki is just Greek yogurt, cucumber, lemon, and garlic. It adds creaminess plus an extra 5g of protein per serving.
I make four of these on Sunday and eat them through Wednesday. The quinoa holds up better than rice. The vegetables stay crisp. And I actually look forward to lunch instead of dreading it.
Greek Chicken Power Bowl
Ingredients
- FOR THE CHICKEN
- FOR THE BOWLS
- FOR THE TZATZIKI
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss with chicken thighs and marinate at least 15 minutes (or overnight in the fridge).
- Cook quinoa: bring quinoa and water to a boil, reduce to low, cover, cook 15 minutes. Remove from heat, let stand covered 5 minutes, then fluff.
- Heat a grill pan or skillet over medium-high heat. Cook chicken thighs 5-6 minutes per side until charred and cooked through (165F). Rest 5 minutes, then slice.
- Make tzatziki: combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Stir and refrigerate until ready to serve.
- Assemble bowls: divide quinoa among 4 containers. Top with sliced chicken, cucumber, tomatoes, olives, red onion, and feta.
- Add 2-3 tablespoons of tzatziki to each bowl. Store in the fridge up to 4 days. Keep tzatziki in a separate small container if meal prepping to prevent sogginess.