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High Protein Greek Chicken Protein Bowls - Simple, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 lb boneless, skinless chicken breasts (or thighs)
  • 3 tbsp extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional: 1/2 tsp smoked paprika for warmth
  • For the bowls: 3 cups cooked quinoa, brown rice, or farro (or a mix)
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup fresh parsley and/or dill, chopped
  • 2 cups chopped romaine or baby spinach (optional for a lighter base)
  • For the yogurt sauce: 1 cup plain Greek yogurt (2% or 0%)
  • 1 tbsp lemon juice
  • 1 small garlic clove, grated
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh dill or parsley
  • Pinch of salt and pepper
  • Optional extras: Sliced pepperoncini, roasted red peppers, a sprinkle of sumac, or toasted pine nuts.

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, cumin, salt, pepper, and paprika if using. Add chicken and toss to coat. Marinate at least 20 minutes, up to 8 hours in the fridge.
  2. Cook your base: Prepare quinoa, brown rice, or farro according to package directions. Fluff and let cool slightly so it doesn’t wilt your veggies.
  3. Make the yogurt sauce: Stir together Greek yogurt, lemon juice, grated garlic, olive oil, herbs, salt, and pepper. Adjust lemon or salt to taste. Chill until serving.
  4. Sear or bake the chicken: Stovetop: Heat a large skillet over medium-high. Add a light drizzle of oil. Cook chicken 5–7 minutes per side until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes.
  5. Oven: Roast at 425°F (220°C) for 18–22 minutes, depending on thickness. Broil 1–2 minutes for color if desired. Rest 5 minutes.
  6. Chop and assemble veggies: Halve tomatoes, dice cucumber, slice onion, rinse chickpeas, and chop herbs. Keep components separate if meal-prepping.
  7. Slice the chicken: Cut across the grain into strips or cubes for easy bowl assembly.
  8. Build the bowls: Add a scoop of grains or greens, then top with chicken, tomatoes, cucumber, red onion, chickpeas, olives, and feta. Spoon on yogurt sauce and finish with fresh herbs. Add a squeeze of lemon if you like it extra bright.
  9. Season to finish: A quick pinch of salt, pepper, and a drizzle of olive oil pulls everything together.