Greek Chicken Protein Bowl (Print Version)
Savor bold flavors with juicy chicken, feta, olives, and garlic yogurt, all combined in a vibrant Mediterranean bowl.
# 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:
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.
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.
03 -
Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and drain and rinse the chickpeas. Set aside.
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.
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:
01 -
For leftovers, store in an airtight container in the fridge for up to 4 days. Keep chicken and grains separate for reheating.
02 -
To save time, marinate the chicken and chop vegetables the night before. Alternatively, use rotisserie chicken.
03 -
For Tzatziki-style yogurt, add 1/2 cup grated cucumber to the garlic yogurt.
04 -
Pound chicken to 1/2 inch thick for a faster cooking time.