Go Back
A vibrant Greek chicken bowl with quinoa, cucumbers, tomatoes, and feta cheese
Print Recipe

Quick High Protein Greek Chicken Bowls

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 1 cup uncooked quinoa
  • 1 cup cucumber , diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely sliced
  • 0.25 cup Kalamata olives, pitted
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup non -fat Greek yogurt
  • 1 tablespoon fresh lemon juice

Instructions

  • Cook the quinoa according to package instructions using water or chicken broth until fluffy.
  • In a large bowl, toss the cubed chicken breast with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
  • While the chicken cooks, prepare the vegetables by dicing the cucumber, halving the tomatoes, and slicing the onion.
  • In a small bowl, whisk together the Greek yogurt and lemon juice to create a high-protein dressing.
  • Assemble the bowls by layering equal portions of cooked quinoa, sautéed chicken, and fresh vegetables.
  • Top with crumbled feta cheese and Kalamata olives, then drizzle with the yogurt dressing.