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Greek Chicken Protein Bowls - Bright, Fresh, and Satisfying

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin (optional, for warmth)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowls: 2 cups cooked quinoa, farro, or brown rice
  • 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • For the Yogurt-Dill Sauce: 1 cup plain Greek yogurt (2% or 5% for creaminess)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • 1 small garlic clove, grated
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Water or milk to thin, if needed
  • Optional Add-Ins: Hummus, pickled onions, roasted chickpeas, pepperoncini, arugula, or avocado

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat. Marinate at least 30 minutes, or up to 8 hours in the fridge. Longer time means more flavor.
  2. Cook your grain: While the chicken marinates, cook quinoa, farro, or brown rice per package directions. Fluff with a fork and set aside. A small drizzle of olive oil and a pinch of salt help the grains taste their best.
  3. Make the sauce: Stir yogurt, olive oil, lemon juice, dill, and grated garlic together. Season with salt and pepper. Thin with a splash of water or milk until spoonable but not runny. Chill until ready to use.
  4. Prep veggies: Dice cucumber and bell pepper, halve tomatoes, and slice red onion. If the onion is sharp, soak slices in cold water for 10 minutes and drain.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a little oil if needed. Cook chicken 5–7 minutes per side, depending on thickness, until browned and the internal temp reaches 165°F (74°C). Rest 5 minutes, then slice.
  6. Assemble the bowls: Divide grains into bowls. Top with sliced chicken, cucumber, tomatoes, onion, bell pepper, olives, feta, and parsley.
  7. Finish with sauce: Spoon the yogurt-dill sauce over the top. Add optional extras like hummus or roasted chickpeas if you want even more protein and texture.
  8. Taste and adjust: Add a squeeze of lemon, a pinch of salt, or a drizzle of olive oil to brighten everything up.