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Greek Chicken Protein Bowl

Category: Wholesome Meals for Every Day

This Greek chicken protein bowl brings together juicy marinated chicken, creamy garlic yogurt, and a medley of crisp vegetables and briny olives for a satisfying meal. Chickpeas and feta cheese provide extra heartiness while vibrant tomatoes and cucumber add freshness. The dish comes together on a base of your choice—quinoa, rice, or greens—making it easy to customize. An optional drizzle of red wine vinegar and sprinkle of crunchy pita chips packs in both flavor and texture. With over 50g protein per serving and plenty of fiber, it's a wholesome, filling option that’s quick to prepare and perfect for meal prep or weeknight dinners.

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Updated on Wed, 24 Sep 2025 20:12:09 GMT
A bowl of food with chicken, tomatoes, onions, cucumbers, and feta cheese. Save
A bowl of food with chicken, tomatoes, onions, cucumbers, and feta cheese. | deliciousbynina.com

A Greek chicken protein bowl with garlic yogurt is my go-to dinner when I want something filling but still light and refreshing. Packed with grilled or air-fried chicken, crunchy veggies, briny olives, creamy feta, and the punchy kick of garlicky yogurt, it has everything you crave in one big bowl. Whip it up for meal prep or an easy weeknight dinner—this flexible recipe works with whatever grains and veggies you have on hand.

I fell in love with this bowl the first time I made it for lunch on a warm afternoon. The fresh flavors made me feel like I was sitting in a café by the sea. Now I make it whenever I need something wholesome and energizing in a hurry.

Ingredients

  • Olive oil: gives the marinade and chicken a luscious texture and helps the flavors meld. Choose cold-pressed extra virgin for best taste
  • Lemon juice: brightens everything and adds that Greek zing. Look for plump lemons with bright skin for juicy citrus
  • Garlic: brings bold flavor to both the marinade and the yogurt. Use fresh cloves and chop or crush them right before using for the most kick
  • Boneless skinless chicken breast: keeps it lean and high in protein. Choose evenly sized pieces for even cooking
  • Kalamata olives: give a deep savory note. Buy pitted for convenience and check for a glossy finish
  • English cucumber: adds crunch and freshness. Firm cucumbers with deep green skin are best
  • Cherry tomatoes: offer sweet pops of flavor. Pick tomatoes with taut skin for maximum juiciness
  • Crumbled feta cheese: brings saltiness and richness. Choose feta packed in brine for creamy texture
  • Red onion: delivers sharpness and color. Pick one that feels heavy for its size and slice it fine
  • Chickpeas: offer fiber and plant protein. Look for low-sodium canned and rinse well
  • Plain low-fat Greek yogurt: forms the creamy garlic sauce. Thick and unsweetened is key
  • Chopped parsley: for color and herby notes. Use flat leaf for a stronger flavor
  • Optional toppings: like garlic pita chips and red wine vinegar add crunch and tang
  • Quinoa rice or lettuce: can be used as a base—pick your favorite or use what’s on hand

Step-by-Step Instructions

Marinate the Chicken:
Combine chicken, olive oil, garlic, lemon juice, salt, and pepper in a bowl or freezer bag. Coat the chicken fully and refrigerate for at least 30 minutes. This infuses the meat with flavor and helps it stay juicy
Cook the Chicken:
Preheat your air fryer to 380 degrees F. Place chicken inside and cook for about 25 minutes, flipping halfway through. Check for doneness when the internal temp reaches 165 degrees F. If you are grilling cook about 6 minutes per side for beautiful char. Rest the cooked chicken so the juices can settle before cutting
Prepare the Vegetables:
Dice the cucumber and red onion. Halve the cherry tomatoes. Drain and rinse chickpeas. Arranging all the toppings ahead makes building the bowls a breeze
Make the Garlic Yogurt:
Mix Greek yogurt with lemon juice and minced or crushed garlic. Stir until creamy then let it sit for a few minutes. The flavors mellow as it rests enhancing the garlic punch
Assemble the Bowls:
Layer your base such as lettuce or rice in a bowl. Add diced chicken chickpeas chopped veggies feta and olives. Top with a big dollop of the garlic yogurt. For extra flavor, finish with a drizzle of lemon juice and red wine vinegar, plus crushed pita chips and parsley
A bowl of food with chicken, rice, and vegetables. Save
A bowl of food with chicken, rice, and vegetables. | deliciousbynina.com

The kalamata olives are my favorite part here. That salty burst against the creamy yogurt is so addictive. The first time my family ate this together in the backyard, even the kids went back for seconds—feta and all.

Storage Tips

Store each ingredient separately in airtight containers so textures and flavors stay vibrant. The assembled bowls keep well for about 2 days but the chicken and yogurt will last up to 4 days in the fridge.

Ingredient Swaps

Swap chicken for rotisserie for a speedy shortcut. Quinoa beans or lentils make this vegetarian. If you do not have feta try cubed mozzarella for a mellow richness. Use any variety of olive you like.

Serving Suggestions

Serve these bowls family style and let everyone build their own with extra lemon wedges and crunchy pita chips on the side. These also pack up perfectly for a hearty desk lunch or picnic spread.

Cultural Roots

Greek cuisine celebrates fresh produce bold herbs and tangy dairy. Protein bowls like this take those Mediterranean flavors and combine them in a single easy meal perfect for busy families or anyone craving a healthy taste of Greece.

Recipe FAQs

→ How can I make the chicken extra juicy?

Marinate the chicken in olive oil, lemon juice, garlic, and seasoning for at least 30 minutes. Pounding the chicken to an even thickness ensures even cooking and juiciness.

→ What's a quick cooking method for the chicken?

You can cook the chicken in an air fryer at 380°F for about 25 minutes, flipping halfway. Grilling is also a great alternative for a lightly charred flavor.

→ Can I customize the bowl ingredients?

Absolutely! Additions like diced avocado, shredded lettuce, or cooked quinoa work well. Swap out chickpeas for another legume or use store-bought dressing for convenience.

→ How do I make the garlic yogurt sauce?

Combine Greek yogurt with minced or crushed garlic, lemon juice, and chopped parsley. Let sit to meld flavors. Adjust salt and garlic to taste.

→ How long can I store leftovers?

Store components separately in airtight containers for up to 4 days in the refrigerator. Assemble bowls just before eating for best texture.

Greek Chicken Protein Bowl

Savor bold flavors with juicy chicken, feta, olives, and garlic yogurt, all combined in a vibrant Mediterranean bowl.

Prep Time
10 min
Cooking Time
28 min
Total Time
38 min
By: Nina

Category: Lunch & Dinner

Skill Level: Moderate

Cuisine: Mediterranean

Serves: 4 Servings

Dietary Preferences: Gluten-Free

Ingredients

→ Marinade

01 1/4 teaspoon salt
02 Black pepper, to taste
03 1/4 cup olive oil
04 Juice of half a lemon
05 4 garlic cloves, minced

→ Bowl components

06 1-1.25 pounds boneless, skinless chicken breast
07 1/2 cup pitted kalamata olives, or more
08 1 English cucumber, diced
09 1 small carton of cherry tomatoes, halved
10 3/4 cup crumbled feta cheese
11 1/2 large red onion, finely diced
12 1 15.5-ounce can of chickpeas, drained and rinsed

→ Garlic Yogurt

13 1 cup plain, low-fat Greek yogurt
14 1 tablespoon chopped parsley
15 Juice of half a lemon
16 3 garlic cloves, minced (or 2 if using a garlic crusher)

→ Optional Toppings

17 Crushed garlic pita chips
18 Drizzle of red wine vinegar or Greek dressing
19 Quinoa, rice, or lettuce as the base

Directions

Step 01

In a bowl or freezer gallon bag, combine olive oil, garlic, lemon juice, salt, and black pepper. Coat the chicken breasts thoroughly in the marinade. Refrigerate for at least 30 minutes.

Step 02

Preheat the air fryer to 380°F. Cook chicken for about 25 minutes, flipping halfway through, until the internal temperature reaches 165°F. Alternatively, grill the chicken for about 6 minutes on each side if preferred.

Step 03

Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and drain and rinse the chickpeas. Set aside.

Step 04

Mix plain Greek yogurt, lemon juice, and minced or crushed garlic in a bowl. Taste and adjust seasoning with a pinch of salt if needed. Let sit for a few minutes to allow the garlic flavor to develop.

Step 05

In individual serving bowls, add about 4 ounces of diced chicken, 1/2 cup of chickpeas, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese. Top with a dollop of garlic yogurt (about 1/4 cup), a drizzle of lemon juice, and red wine vinegar. Optionally, garnish with crushed pita chips and chopped parsley for extra texture and freshness.

Notes

  1. For leftovers, store in an airtight container in the fridge for up to 4 days. Keep chicken and grains separate for reheating.
  2. To save time, marinate the chicken and chop vegetables the night before. Alternatively, use rotisserie chicken.
  3. For Tzatziki-style yogurt, add 1/2 cup grated cucumber to the garlic yogurt.
  4. Pound chicken to 1/2 inch thick for a faster cooking time.

Required Equipment

  • Air fryer or grill
  • Mixing bowls
  • Freezer gallon bag
  • Cutting board
  • Knife

Allergen Information

Check all ingredients for possible allergens and consult a healthcare professional if unsure.
  • Dairy: Contains yogurt and feta
  • Gluten: Possible in pita chips or toppings unless gluten-free options are used

Nutritional Information (per serving)

These details are for reference only and don’t replace professional medical advice.
  • Calories: 490
  • Fats: 16 g
  • Carbohydrates: 32 g
  • Proteins: 51 g