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A vibrant meal prep bowl with grilled chicken, quinoa, tomatoes, cucumbers, and feta cheese topped with white sauce.

High-Protein Greek Chicken Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic , minced
  • 1 tablespoon dried oregano
  • 1 cup dry quinoa, rinsed
  • 2 cups low -sodium chicken broth
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1 cup non -fat plain Greek yogurt
  • 1 tablespoon fresh dill, chopped
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon black pepper

Method
 

  1. In a bowl, combine 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, oregano, salt, and pepper. Add chicken cubes and marinate for 15 minutes.
  2. Combine quinoa and chicken broth in a pot. Bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Heat a large skillet over medium-high heat with remaining olive oil. Add chicken and cook for 8-10 minutes until golden brown and internal temperature reaches 165°F.
  4. In a small bowl, whisk together the Greek yogurt, remaining 1 tablespoon lemon juice, 2 cloves minced garlic, and fresh dill to create the sauce.
  5. Toss the diced cucumber, tomatoes, red onion, and olives together in a separate bowl.
  6. Assemble the bowls by layering 1/4 of the cooked quinoa, followed by grilled chicken, the vegetable mixture, and a sprinkle of feta cheese. Top with a dollop of the yogurt sauce before serving.