Greek Yogurt Chicken Power Bowl with Quick Quinoa & Veggie Blitz

This Greek‑yogurt chicken power bowl is a whirlwind of flavor, protein, and color—all ready in 30 minutes. The creamy yogurt sauce brightens fresh veggies and succulent chicken, while fluffy quinoa adds the perfect heart‑healthy base. A quick, balanced meal that satisfies cravings and keeps blood sugar steady.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite‑size pieces
• 1 cup quick‑cooking quinoa
• 2 cups water (for quinoa)
• 1 cup baby spinach, chopped
• 1 cup carrot ribbons
• 1 red bell pepper, thinly sliced
• 1 cup frozen edamame (thawed)
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 lime, zested and juiced
• 1 Tbsp soy sauce (or tamari)
• 1 Tbsp honey
• 1 Tbsp plain Greek yogurt
• 1 Tbsp chopped fresh cilantro
• Salt and pepper, to taste
• Optional crunchy topping: toasted sesame seeds or crushed pistachios

Instructions

1. Rinse quinoa under cold water. Bring 2 cups water to a boil in a medium saucepan, add quinoa, reduce heat, cover, and simmer 12 min. Remove from heat and let stand 5 min, then fluff with a fork.
2. Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add chicken pieces, season with salt and pepper, and cook 5‑6 min until golden and cooked through. Transfer to a plate and set aside.
3. In the same skillet, add remaining 1 Tbsp oil, garlic, and ginger; sauté 30 sec until fragrant.
4. Add carrots, bell pepper, spinach, and edamame. Stir‑fry 3‑4 min until veggies are bright and slightly tender.
5. While veggies cook, whisk together lime zest, juice, soy sauce, honey, Greek yogurt, and a pinch of salt. This is your tangy yogurt‑lime sauce.
6. Return chicken to skillet, pour sauce over the mixture, and toss to coat uniformly. Cook another 2 min, allowing flavors to meld.
7. Place cooked quinoa into four bowls, top with the chicken‑veggie mixture, drizzle a little extra sauce, and garnish with cilantro and optional crunchy topping.
8. Serve immediately with a wedge of lime on the side for an extra splash of citrus.

Chef's Note

For an extra protein boost, add a scoop of unflavored whey protein to the yogurt sauce before whisking—this will keep the sauce silky and add a subtle creamy texture.

Make-Ahead Tips

The quinoa can be cooked a day ahead and refrigerated. The sauce can stay chilled for up to 48 hrs. Reheat the chicken‑veggie mixture gently in a skillet before serving.

Substitutions

Replace chicken thighs with grilled tofu cubes or shrimp for a vegetarian or pescatarian option. Use almond milk yogurt for a dairy‑free variation.