Name: Easy High Protein Greek Chicken Bowls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: For the Chicken:; 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into cubes; 1/3 cup full-fat plain Greek yogurt; 3 tablespoons extra virgin olive oil; 6 cloves garlic, minced; 1 shallot, diced (or 1/4 red onion); 2 tablespoons fresh lemon juice; 1 tablespoon paprika; 2 teaspoons dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; For the Tzatziki Sauce:; 1 cup full-fat plain Greek yogurt; 2 Persian cucumbers, grated and excess water squeezed out; 1 tablespoon fresh dill, chopped; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; Black pepper to taste; For the Bowls (suggested):; Cooked quinoa or rice; Fresh spinach or mixed greens; Cucumber salad (diced cucumber, avocado, lemon juice, dill); Cherry tomatoes, halved; Crumbled feta cheese; Pita wedges (optional); Pickled red onions (optional)

Description

Healthy, high-protein Greek Chicken Bowls featuring marinated grilled chicken, creamy homemade tzatziki sauce, and fresh vegetables served over quinoa or rice for a flavorful Mediterranean-inspired meal.

Ingredients

For the Chicken:
1 1/2 lbs boneless, skinless chicken breast or thighs, cut into cubes
1/3 cup full-fat plain Greek yogurt
3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 shallot, diced (or 1/4 red onion)
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Tzatziki Sauce:
1 cup full-fat plain Greek yogurt
2 Persian cucumbers, grated and excess water squeezed out
1 tablespoon fresh dill, chopped
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Black pepper to taste
For the Bowls (suggested):
Cooked quinoa or rice
Fresh spinach or mixed greens
Cucumber salad (diced cucumber, avocado, lemon juice, dill)
Cherry tomatoes, halved
Crumbled feta cheese
Pita wedges (optional)
Pickled red onions (optional)

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Instructions

Marinate the chicken: In a large bowl or a zip-top bag, combine the cubed chicken with Greek yogurt, olive oil, minced garlic, diced shallot, lemon juice, paprika, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly to coat all the chicken. Allow it to marinate at room temperature for 15-30 minutes, or refrigerate for at least an hour, up to overnight.
Prepare the Tzatziki: In a separate bowl, combine the grated cucumber (ensure excess water is squeezed out), Greek yogurt, chopped fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until well combined. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken pieces for 5-7 minutes per side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes.
Assemble the bowls: Divide your chosen grain (quinoa or rice) among serving bowls. Add a generous portion of fresh spinach or mixed greens. Top with the cooked Greek chicken, cucumber salad (if making), cherry tomatoes, and crumbled feta cheese.
Finish and serve: Drizzle a generous amount of the homemade Tzatziki sauce over each bowl. Add pita wedges and pickled red onions on the side if desired. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

Marinating the chicken overnight enhances the flavors for the best results.
Tzatziki can be made ahead and stored in the fridge for up to 3 days.
For a gluten-free option, skip the pita wedges and use quinoa as the base.
Adjust red pepper flakes to control the spice level.
This recipe is high in protein and can be customized with additional veggies.