Go Back
–+ servings
Two fully assembled Greek chicken protein bowls on a table topped with garlic yogurt and crushed pita chips.
Print

Greek Chicken Protein Bowl with Garlic Yogurt

A filling, high protein and fiber Greek chicken protein bowl topped with garlic yogurt! Full of fresh and healthy ingredients with light flavors. Each serving has an estimated 50g protein and 9g fiber. Easily customizable. (Gluten-Free)
Course Main Course
Cuisine Mediterranean
Keyword high protein dinner recipe, protein bowl
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 servings
Calories 490kcal
Author Alex Evink, MS, RD

Ingredients

For the marinade (optional)

  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 1/4 cup olive oil
  • Juice of half a lemon
  • 4 garlic cloves, minced

For the bowl

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

For the garlic yogurt

  • 1 cup plain, low-fat Greek yogurt
  • 1 tablespoon chopped parsley
  • Juice of half a lemon
  • 3 garlic cloves, minced. Use 2 garlic cloves if crushed in a garlic crusher (or to taste)

Optional Toppings

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

Instructions

  • In a bowl or freezer gallon bag, add raw chicken, olive oil, garlic, lemon juice, and seasonings. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes.
  • Cook the Chicken: Preheat the air fryer. Cook chicken at 380 degrees F for about 25 minutes, flipping halfway. Or, until chicken is cooked to internal temperature of 165°F temperature. If weather permits, try grilling the chicken for about 6 minutes on each side!
  • Dice the Vegetables: Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Drain and rinse the chickpeas. Set aside.
  • Make the Garlic Yogurt: In a bowl, add Greek yogurt, the juice of 1/2 a lemon, and minced or crushed garlic. Stir together and taste test. Add a tiny pinch of salt if needed. Let sit for a few minutes and the garlic flavor will become more pronounced.
  • Assemble the Bowls: Add about 4 ounces of diced chicken, 1/2 cup of chickpeas, the fresh vegetables, olives, and crumbled feta cheese to a bowl. Top with a large dollop of yogurt (about 1/4 cup). I like to drizzle each bowl with a little lemon juice and red wine vinegar. Then, crush some pita chips on top for more texture and add some fresh chopped parsley.

Notes

  • For leftovers or meal prep: store in an airtight container in the fridge for 4 days. Store the chicken and any grains added separately to reheat before assembling the bowl.
  • To make this bowl feel more substantial, add about 1/4 cup of cooked rice or some shredded lettuce for the base.
    • Time saving tips: marinate the chicken and chop the veggies the night before. Or, just use a rotisserie chicken for a quick and easy throw together meal.
    Nutritional information is just an estimation - individual ingredients and preparation may lead to slight discrepancies. Rice not included. 
    Calories: 490 , Protein: 51g, Carbohydrates: 32g, Fiber: 9.5g, Fat: 16g, Sodium: 950mg, Sugars: 9.9g
     

    Nutrition

    Calories: 490kcal | Carbohydrates: 32g | Protein: 51g | Fat: 16g | Sodium: 950mg | Fiber: 9.5g